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bbq chicken coleslaw wraps A side-angle macro shot of a Zesty BBQ Chicken Coleslaw Wrap, sliced in half, showing the juicy chicken, crisp coleslaw, and fresh garnishes

Zesty BBQ Chicken Coleslaw Wraps

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Juicy, tender shredded BBQ chicken combined with a vibrant, creamy coleslaw, all nestled in a soft flour tortilla. This wrap is a flavor explosion that’s quick to assemble, incredibly satisfying, and perfect for a fuss-free lunch or a light, delicious dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
  • 1 cup favorite BBQ sauce (ensure alcohol-free)
  • 1/4 cup low-sodium chicken broth
  • 4 cups pre-shredded coleslaw mix (cabbage & carrots)
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/4 tsp celery salt
  • 8 large flour tortillas (8-10 inch)
  • Optional: Fresh cilantro, chopped (for garnish)
  • Optional: Thinly sliced red onion (for garnish)

Instructions

  1. Pat chicken breasts dry with paper towels. Season generously with smoked paprika, garlic powder, salt, and black pepper on both sides.
  2. Heat olive oil in a large skillet or frying pan over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached. Remove chicken from the skillet and let it rest on a cutting board for 5 minutes.
  3. Once slightly cooled, shred the cooked chicken using two forks (or a stand mixer with a paddle attachment for speed). Set the shredded chicken aside.
  4. Return the same skillet to medium heat. Pour in the BBQ sauce and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Add the shredded chicken to the simmering BBQ sauce, stirring until all the chicken is well coated. Reduce heat to low and keep the BBQ chicken warm while you prepare the coleslaw.
  5. In a large mixing bowl, combine the shredded coleslaw mix. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery salt, salt, and black pepper until the dressing is smooth and well combined. Pour the dressing over the coleslaw mix and toss gently until all the vegetables are evenly coated.
  6. Warm the flour tortillas according to package directions. You can microwave them for 15-20 seconds or heat them briefly in a dry skillet over medium heat until pliable.
  7. To assemble the wraps, lay a warm tortilla flat. Spoon a generous amount of the warm BBQ chicken mixture onto the center of the tortilla, leaving space around the edges. Top the chicken with a spoonful of the creamy coleslaw.
  8. Fold in the opposite sides of the tortilla over the filling, then tightly roll the tortilla from the bottom up to create a secure wrap. Slice each wrap in half diagonally, if desired, and serve immediately with optional fresh cilantro and thinly sliced red onion.

Notes

For best results, assemble wraps just before serving to prevent the tortillas from getting soggy. The BBQ chicken and coleslaw can be prepared up to 2 days in advance and stored separately in airtight containers in the refrigerator. Reheat chicken gently on the stovetop or in the microwave before assembling. For a little extra heat, add a pinch of cayenne pepper to the coleslaw dressing. These wraps are also fantastic with a side of sweet potato fries or a light green salad.

  • Author: Fork Haven
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 wrap
  • Calories: 405
  • Sugar: 8g
  • Sodium: 610mg
  • Fat: 19g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 65mg

Find it online: https://forkhaven.com/bbq-chicken-coleslaw-wraps/

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