They combine a few key elements:

• Smoky, tangy BBQ chicken
• Cool, crunchy slaw
• Soft tortillas that hold everything together
• Optional toppings that add brightness, texture, or extra depth

Compared to a typical BBQ chicken sandwich, these wraps:

• They are easier to pack and eat on the go
• Offer more room to layer textures
• Can be shaped and sliced for a pretty presentation

If you’re a fan of barbecue chicken wraps, this BBQ Chicken Coleslaw Wraps Recipe gives you a balanced, satisfying version you can easily make at home.

For the BBQ Chicken

• 3 cups cooked, shredded chicken (rotisserie chicken works wonderfully)
• 1 to 1½ cups BBQ sauce (use your favorite brand or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• Optional: a splash of apple cider vinegar for extra tang
• Optional: 1–2 tablespoons brown sugar if your sauce isn’t very sweet

For the Coleslaw Mix

• 4 cups shredded green cabbage (or a coleslaw mix with carrots)
• 1 cup shredded purple cabbage (for color, optional)
• 1 cup shredded carrots
• ½ to ¾ cup creamy coleslaw dressing (homemade or store-bought)
• 1 teaspoon Dijon mustard (optional for a little edge)
• 1–2 teaspoons apple cider vinegar (for brightness)
• 1–2 teaspoons sugar (if you like a slightly sweeter slaw)
• Salt and pepper to taste

For the Wrap Assembly

• 6–8 large tortillas (flour or your preferred type)
• 1–2 cups shredded lettuce (romaine or iceberg), optional
• Thin slices of red onion
• Sliced pickles or pickle chips
• Extra BBQ sauce for drizzling
• Optional: shredded cheese (cheddar, Monterey Jack, or a blend)

This BBQ Chicken Coleslaw Wraps Recipe breaks down into a few simple steps: prepare the chicken, mix the coleslaw, assemble, and wrap.

Step 1 – Prepare the BBQ Chicken

1. Add the shredded chicken to a skillet or saucepan.
2. Pour in the BBQ sauce and stir to coat every piece thoroughly.
3. Sprinkle with garlic powder, smoked paprika, onion powder, and black pepper.
4. Add a splash of apple cider vinegar if you like more tang, and a bit of brown sugar if your sauce is more on the smoky side and you want added sweetness.
5. Warm over low to medium heat, stirring occasionally, until the chicken is heated through and the sauce is thick and glossy.

You want your chicken to be:

• Well-coated but not swimming in sauce
• Tender, easy to bite through in a wrap
• Flavorful enough to stand up to the cool coleslaw and tortilla

Step 2 – Mix the Coleslaw

1. In a large mixing bowl, add the shredded cabbage, carrots, and any purple cabbage if using.
2. In a small bowl, whisk together the creamy coleslaw dressing, Dijon mustard, apple cider vinegar, and a little sugar if using.
3. Pour the dressing over the cabbage mixture.
4. Toss gently until everything is evenly coated.
5. Taste and adjust with salt, pepper, or a bit more vinegar or dressing as needed.

Let the coleslaw rest for about 5–10 minutes while you prepare the rest. This allows the flavors to meld and the cabbage to soften slightly, while still staying crisp.

Step 3 – Warm the Tortillas

Warm tortillas are easier to roll and less likely to tear.

You can:

• Microwave them for 20–30 seconds, covered with a damp paper towel
• Warm them in a dry skillet over medium heat, 15–30 seconds per side
• Place them briefly on a grill or grill pan for char marks

You want the tortillas soft, pliable, and warm.

Step 4 – Assemble the Wraps

Set up a simple assembly line:

1. Place a warm tortilla on a board or plate.
2. Add a layer of shredded lettuce down the center if using.
3. Spoon a generous amount of BBQ chicken on top of the lettuce.
4. Add a hearty scoop of creamy coleslaw over the chicken.
5. Top with red onion slices and pickle slices if desired.
6. Drizzle a small amount of extra BBQ sauce over everything.
7. Sprinkle a little shredded cheese if you’re using it.

Don’t overload the tortilla. A little restraint makes rolling easier and cleaner.

Step 5 – Wrap Like a Pro

To wrap tightly:

• Fold in the sides of the tortilla toward the center.
• Starting from the bottom edge, roll the tortilla up and over the filling, keeping it snug.
• Continue rolling until it forms a tight, sealed log.
• Place seam-side down on the plate or board.

For presentation, you can cut the wrap diagonally into two halves using a sharp knife. This makes them look great on a platter or in a lunchbox.

You can easily turn this BBQ Chicken Coleslaw Wraps Recipe into a make-ahead meal by storing each component properly.

Storing the BBQ Chicken

• Place the BBQ chicken in an airtight container.
• Let it cool to room temperature before refrigerating.
• Reheat gently in a skillet or microwave with a splash of BBQ sauce or a little water to keep it saucy.

Storing the Coleslaw

• Store the coleslaw in a separate airtight container.
• Give it a quick stir before serving to redistribute the dressing.

Assembled Wraps

• If you want to assemble the wraps ahead of time, keep the slaw slightly less wet so it doesn’t overly soak the tortilla.
• Wrap each wrap tightly in parchment paper or plastic wrap.
• Store in the refrigerator until you’re ready to eat.

These strategies make this recipe great for:

• Work or school lunches
• Road trips
• Picnics and potlucks
• Prepped dinners for busy nights

Wraps Tearing

Causes:

• Tortillas too cold or stiff
• Overfilled wraps
• Rolling too aggressively

Fixes:

• Warm the tortillas longer.
• Use slightly larger tortillas.
• Reduce the filling per wrap and roll firmly but gently.

Coleslaw Too Watery

Causes:

• Coleslaw rested too long in a warm place
• Too much dressing

Fixes:

• Toss slaw just a short time before assembling.
• Use a bit less dressing at first; add more only if needed.
• If the slaw is already wet, use a slotted spoon to add it to the wraps.

Chicken Drying Out

Causes:

• The chicken was overcooked before shredding
• Not enough sauce

Fixes:

• Stir extra BBQ sauce into the chicken while warming.
• Add a splash of water or broth to loosen it and reheat gently.

Wraps Getting Soggy

Causes:

• Assembled too far in advance with very wet slaw
• Stored without any protective wrapping

Fixes:

• Store the fillings separately, and assemble just before serving when possible.
• If making ahead, use less dressing and keep the wraps snugly wrapped in parchment or plastic.

Can I use rotisserie chicken for BBQ chicken wraps?

Yes, rotisserie chicken is perfect for this BBQ Chicken Coleslaw Wraps Recipe. Just remove the skin, shred the meat, and toss it with BBQ sauce and seasonings. It saves time and still gives you rich, tender chicken.

How do I keep my wraps from getting soggy?

To avoid soggy wraps:

• Don’t overdo the dressing in the coleslaw.
• Assemble the wraps close to serving time.
• If prepping ahead, store the slaw and chicken separately and assemble when you’re ready to eat.

Can I make BBQ chicken wraps ahead of time?

Yes, you can:

• Prepare the chicken and coleslaw in advance.
• Store them separately in airtight containers.
• Assemble the wraps a little before serving or in the morning for lunch.

If you assemble them much earlier, use slightly less dressing in the slaw and wrap them tightly.

What tortillas work best for these wraps?

Large flour tortillas work best because they are flexible and easy to fold. You can also use:

• Whole wheat tortillas
• Spinach or tomato-flavored tortillas
• Low-carb tortillas