BBQ Chicken Coleslaw Wraps (Printable)
BBQ-spiced shredded chicken and zesty coleslaw inside warm tortillas for a quick, handheld weeknight meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - Salt and freshly ground black pepper, to taste
05 - 2/3 cup barbecue sauce
→ Coleslaw
06 - 2 cups shredded green cabbage
07 - 1 cup shredded red cabbage
08 - 1/2 cup shredded carrots
09 - 1/4 cup mayonnaise
10 - 2 teaspoons apple cider vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and freshly ground black pepper, to taste
→ Wraps & Assembly
14 - 4 large flour or corn tortillas (10-inch diameter)
15 - Fresh cilantro or parsley, chopped, for garnish (optional)
# How-To:
01 - Set oven to 400°F. Ensure the rack is in the center position.
02 - Pat chicken breasts dry with paper towels. Rub both sides with olive oil, smoked paprika, salt, and pepper.
03 - Arrange chicken on a baking sheet and roast for 18–20 minutes, or until internal temperature reaches 165°F. Let rest 5 minutes before shredding with two forks.
04 - Transfer shredded chicken to a bowl. Add barbecue sauce and mix until evenly coated.
05 - In a large mixing bowl, combine green cabbage, red cabbage, and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss to coat evenly.
06 - Heat tortillas in a dry skillet over medium heat or microwave for 20 seconds until pliable.
07 - Lay tortillas on a flat surface. Place a portion of barbecue chicken along the center, top with coleslaw, and garnish with fresh herbs if desired. Fold edges inward and roll tightly.
08 - Serve immediately or wrap in parchment for portability.
# Expert Tips:
01 -
- Even leftovers or rotisserie chicken transform into something craveable with this method
- The contrast between warm BBQ chicken and cool, tangy slaw is just too good for words
02 -
- If you skip resting the chicken, it dries fast and loses its juiciness—I learned this hungrily once.
- Mixing the slaw just before serving means it stays crisp and brightly flavored rather than soggy.
03 -
- If you ever overcook the chicken, a little extra BBQ sauce and tightly wrapping in warm tortillas can save the day
- Sneak a squeeze of lime into the slaw if you want a zip that perks up the whole wrap