Go Back

Smoky BBQ Chicken And Crunchy Coleslaw Wraps

Smoky BBQ chicken and crunchy coleslaw wraps with tender shredded chicken tossed in a smoky barbecue glaze and rolled in soft tortillas. Keep the slaw separate until serving for maximum crunch and a tangy, cool bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb shredded cooked chicken
  • 0.5 cup BBQ sauce
  • 1 tsp smoked paprika
  • 2 cup shredded cabbage slaw mix
  • 0.25 cup mayo
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 4 large tortillas

Equipment

  • 1 cast iron skillet

Method
 

Make the smoky BBQ chicken
  1. Toss shredded cooked chicken with BBQ sauce and smoked paprika until evenly coated. Warm through in a skillet over medium heat for 3-5 minutes, stirring occasionally, until hot and glossy.
Mix the crunchy coleslaw
  1. Mix shredded cabbage slaw mix with mayo, apple cider vinegar, and sugar until the cabbage looks lightly dressed. Set aside at room temperature while you warm tortillas.
Assemble the wraps
  1. Warm the large tortillas in the skillet over medium heat for 20-30 seconds per side until pliable and lightly toasted, using a visual check for soft steam and surface warmth.
  2. Fill each tortilla with BBQ chicken and top with crunchy coleslaw right before rolling. Aim for even portions so each wrap gets a balanced ratio of smoky chicken and crisp cabbage.
  3. Roll tightly and slice in half. Keep the cut side facing up so you can see the layers clearly.
  4. Serve immediately with the slaw on top so it stays crisp. This also prevents the tortilla from absorbing moisture too fast.

Notes

Pro tip: Keep the coleslaw separate from the warm chicken until the moment you fill the tortillas so the cabbage stays crunchy instead of soggy. Store BBQ chicken and coleslaw separately in the fridge up to 3 days, and warm the chicken through before assembling; freeze chicken portions up to 2 months (freeze coleslaw only if you don’t mind softer texture after thawing). For a lighter option, use light mayo or Greek yogurt mayo in the slaw for similar tang with less fat.