This BBQ Chicken Coleslaw Wrap has been a go-to when I need something fast, flavorful, and crowd-pleasing. I first put this together on a busy weeknight when two hungry teenagers came home from soccer practice and I had only leftovers and pantry staples on hand. The combination of sweet-tangy barbecue-coated pulled chicken and crisp, creamy slaw turned out better than expected. It quickly replaced takeout as our favorite quick dinner because it manages to feel both indulgent and fresh. What makes these wraps special is the contrast of textures and flavors: warm, slightly sticky shredded chicken coated with BBQ sauce meets cool, crunchy coleslaw tossed with a zippy apple cider vinegar dressing. Each bite has a balance of sweet, tangy, and savory that feels thoughtfully composed without any fuss. I love how versatile they are—you can assemble in minutes, make them ahead for lunches, or scale up easily for a crowd. Little touches like chopped cilantro and sliced green onions lift the flavors and make them taste restaurant-quality even though they come together in under 20 minutes.

Ingredients

• Cooked chicken breast (2 cups shredded): Use rotisserie or poached chicken for the best texture. Rotisserie chicken adds extra savory depth; poached breast keeps it lean. For store-bought, I prefer Tyson or a local rotisserie for juiciness.
• BBQ sauce (1/2 cup): Choose a balanced sauce—Sweet Baby Ray's or KC Masterpiece provide a familiar sweet-savory profile. If you prefer tang, substitute with vinegar-based sauces.
• Large flour tortillas (4): Use 8- or 10-inch wraps from Mission or La Tortilla Factory. For gluten-free, select certified gluten-free tortillas or use large lettuce leaves.
• Coleslaw mix (2 cups): Pre-shredded cabbage and carrot mixes save time; look for bagged mixes in the produce aisle for the crispest texture.
• Mayonnaise (1/4 cup): Use full-fat mayo for rich creaminess—Hellmann's/Best Foods provides a classic flavor. For lighter options, use half mayo and half Greek yogurt.
• Apple cider vinegar (1 tablespoon): Adds a bright tang that balances the BBQ sweetness. Bragg or store-brand apple cider vinegar works well.
• Sugar (1 tablespoon): Granulated sugar brightens the slaw dressing; honey or maple syrup can be used at a 1:1 swap if you want a different sweet note.
• Salt and pepper: Season to taste—about 1/4 teaspoon salt and a few grinds of black pepper to start.
• Optional cilantro (1/4 cup chopped) and green onions (1/4 cup sliced): Fresh herbs add color and lift. Use them if you like a fresher, slightly herbal finish.

Instructions

Coat the chicken: In a medium bowl, place 2 cups of shredded cooked chicken. Pour 1/2 cup BBQ sauce over the chicken and toss until every shred is lightly but completely coated. If the chicken feels dry, add an extra tablespoon of sauce. Warm briefly in a skillet over medium-low heat for 2 to 3 minutes if you prefer hot filling; otherwise leave it at room temperature. Make the slaw dressing: In a separate bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon sugar, and a pinch of salt and pepper. Taste and adjust acidity or sweetness; the dressing should be bright and slightly tangy to contrast the BBQ chicken. Toss the slaw: Add 2 cups coleslaw mix to the dressing and toss until the cabbage and carrots are evenly coated. The slaw should remain crisp; do not overdress. Fold in 1/4 cup chopped cilantro and 1/4 cup sliced green onions if using, to add fresh herbal notes. Assemble the wraps: Lay one large tortilla flat. Spoon about 1/2 cup BBQ chicken into the center, then top with about 1/2 cup dressed coleslaw. Leave a 1-inch border and fold the short sides in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas. Finish and serve: Slice each wrap in half on the diagonal for easier handling. Serve immediately to keep the slaw crisp. If making ahead, wrap tightly in plastic wrap and refrigerate; assemble no more than a few hours ahead to avoid sogginess.

Storage Tips

Store components separately for best texture. Keep the BBQ chicken in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave before assembling. Store the dressed coleslaw in a separate sealed container for up to 24 hours to maintain crispness. If you need to prepare earlier, mix the slaw dressing and cabbage separately and combine up to 1 hour before serving. Use plastic wrap or beeswax wraps for single wraps, and consume assembled wraps within 24 hours.

Ingredient Substitutions

For a lighter version, replace 1/4 cup mayonnaise with 1/4 cup plain Greek yogurt for tang and protein. Swap flour tortillas for gluten-free wraps or large butter lettuce leaves to reduce carbs. If you prefer less sweet, choose a vinegar-based BBQ sauce or stir in 1 teaspoon lemon juice to brighten the sauce. To make it vegetarian, use shredded jackfruit or smoked tempeh in place of chicken and increase the BBQ sauce slightly to coat.

Serving Suggestions

Serve these wraps with simple sides that complement the sweet and tangy profile: crispy sweet potato fries, a light cucumber salad, or a bowl of fresh fruit. Garnish with lime wedges, extra cilantro, or pickled jalapeños for heat. For a picnic, pack components in separate containers and assemble just before eating to maintain the best texture. They also pair nicely with an icy lemonade or a crisp pilsner for casual entertaining.

Cultural Background

These handhelds blend American barbecue flavors with classic slaw—two traditions that evolved independently but pair naturally. BBQ sauces vary regionally across the United States from sweet Kansas City styles to tangy Carolina vinegar-based sauces; choosing a style subtly shifts the final character. The technique of wrapping protein and salad into a portable form is universal, found from Mexican tacos to Korean ssam, making this dish a contemporary American fusion perfect for busy lifestyles.

Seasonal Adaptations

In summer, lighten the slaw by adding thinly sliced summer corn and fresh basil instead of cilantro. For winter, swap in roasted Brussels sprouts or warm roasted fennel in the slaw for a heartier bite. During holidays, serve a platter of mini wrap halves as an appetizer using leftover roasted turkey and a cranberry-mayo swap in the slaw for festive flavor.

Meal Prep Tips

Prepare the chicken and dressing up to 3 days ahead. Keep the shredded chicken refrigerated in one container and the undressed coleslaw mix in another. Make the dressing separately and combine with the slaw no more than one hour before serving. Use meal-prep containers with dividers for single-serve portions and store tortillas wrapped in a damp paper towel inside a zip-top bag to keep them pliable.

These BBQ Chicken Coleslaw Wraps strike the perfect balance of speed, flavor, and approachability. They are an easy way to make weeknight cooking feel special and are reliable enough to bring to any casual gathering. Make them your own by adjusting the BBQ sauce and fresh herbs to match your taste, and enjoy the simple satisfaction of a well-balanced handheld meal.