BBQ Chicken Coleslaw Wraps (Print Version)
Smoky BBQ chicken and crisp coleslaw in soft tortillas—ready fast for a flavorful, handheld meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - Salt, to taste
05 - Black pepper, to taste
06 - 2/3 cup barbeque sauce
→ Coleslaw
07 - 2 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - 1/2 cup shredded carrots
10 - 1/4 cup mayonnaise
11 - 2 teaspoons apple cider vinegar
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey
14 - Salt, to taste
15 - Black pepper, to taste
→ Wraps & Assembly
16 - 4 large flour or corn tortillas (10-inch diameter)
17 - Fresh cilantro or parsley, for garnish (optional)
# Directions:
01 - Heat oven to 400°F. Prepare a baking sheet.
02 - Pat chicken breasts dry. Rub with olive oil, smoked paprika, salt, and black pepper until evenly coated.
03 - Place seasoned chicken on baking sheet. Roast for 18 to 20 minutes until fully cooked and juices run clear. Allow chicken to rest for 5 minutes.
04 - Shred rested chicken using two forks. Combine shredded chicken with barbeque sauce, tossing until thoroughly coated.
05 - In a large bowl, mix together green cabbage, red cabbage, and carrots until evenly combined.
06 - Whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a separate bowl. Pour dressing over vegetables and toss to coat.
07 - Heat tortillas in a dry skillet or microwave until pliable.
08 - Lay warmed tortillas flat. Add a portion of barbeque chicken to the center, top with coleslaw, and sprinkle with fresh herbs if desired. Fold in the sides and roll tightly.
09 - Serve immediately, or wrap in parchment for a portable meal.
# Expert Tips:
01 -
- You get that perfect balance of smoky heat, tang, and crunch with every bite—like a BBQ plate all wrapped up.
- Clean-up is quick, so you’ll spend less time doing dishes and more time enjoying dinner (or lunch!).
02 -
- One time I tried to use cold tortillas and ended up with torn wraps and a drippy mess—always warm them up first.
- Using leftover rotisserie chicken makes this recipe even speedier, especially on busy nights.
03 -
- Shred the chicken when it’s still warm—it pulls apart easily and soaks up more sauce.
- Don’t skimp on seasoning the slaw; a little extra vinegar can make it pop.