This BBQ Chicken Coleslaw Wraps came into my life on a sun-soaked weekend when I needed something fast, satisfying, and portable. I had leftover cooked chicken and a jar of tangy barbecue sauce in the fridge, and I wanted something with crunch to balance the sweet-savory chicken. The combination of creamy, slightly sweet coleslaw with warm, sauced chicken tucked into a large flour tortilla was an instant hit: bright, crunchy, and comforting all at once. It’s the kind of dish that feels like a treat yet is simple enough for a busy weeknight or a picnic blanket.

I first assembled these wraps for a family outing when my kids insisted on something they could hold without a fork. I shredded two cups of rotisserie chicken, tossed it in barbecue sauce, and made a quick coleslaw with mayonnaise, apple cider vinegar, and a touch of sugar. The first bite delivered a crunchy, tangy counterpoint to the smoky chicken—everyone asked for seconds. Since then, this has become my go-to for lunches, potlucks, and anytime I want an easy, flavorful hand-held meal that travels well.

Ingredients

• Cooked chicken breast (2 cups): Shredded or chopped. I prefer rotisserie chicken for depth of flavor; otherwise poached or grilled breasts work well. Two cups is roughly one medium whole chicken breast shredded.
• BBQ sauce (1/2 cup): Choose a brand you enjoy—sweet Kansas City–style or tangy Carolina-style will change the profile. Sweet sauces create a more dessert-like glaze; tangier ones keep the sandwich bright.
• Flour tortillas (4 large): Look for 10–12 inch tortillas for easy rolling. If you need gluten-free, use certified gluten-free tortillas and expect a slightly different texture.
• Coleslaw mix (2 cups): A bagged mix of shredded cabbage and carrots speeds prep. Freshly shred green and purple cabbage if you prefer a crisper finish.
• Mayonnaise (1/4 cup): Full-fat mayo adds creaminess and helps the coleslaw cling to the cabbage. For a lighter option, substitute plain Greek yogurt 1:1.
• Apple cider vinegar (1 tablespoon): Adds brightness and cuts the richness of mayo. White wine vinegar can be used in a pinch.
• Sugar (1 tablespoon): Balances acidity and enhances the barbecue notes—adjust to taste.
• Salt and pepper: Season to taste; coarse salt and freshly ground pepper are best.
• Optional fresh cilantro (1/4 cup, chopped): Adds herbal brightness and a citrusy lift.
• Optional sliced green onions (1/4 cup): Provide mild oniony crunch and color contrast.

Instructions

Combine the Chicken and Sauce:Place 2 cups of shredded cooked chicken in a medium bowl and add 1/2 cup of your chosen barbecue sauce. Toss gently until every strand is evenly coated; the sauce should cling without pooling. If your chicken is cold from the refrigerator, let it sit at room temperature for 10 minutes or warm briefly in a skillet over medium heat (about 2–3 minutes) so the sauce melds into the meat.Make the Coleslaw: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. Add 2 cups coleslaw mix and toss until the vegetables are coated but still crisp. Taste and adjust: add more vinegar for brightness, more sugar for sweetness, or a little extra mayo for creaminess. If you add cilantro and green onions, fold them in now.Assemble the Wraps:Lay a large flour tortilla on a flat surface. Spoon approximately 1/2 cup of BBQ chicken into the center, then top with about 1/2 cup of coleslaw. The proportions should leave space to fold. Avoid overfilling to ensure a neat roll.Roll Securely:Fold the two short sides of the tortilla inward, then roll from the bottom up, tucking firmly as you go to create a tight cylinder. The short-side fold prevents the filling from escaping. Repeat for the remaining tortillas and filling.Slice and Serve:Using a sharp knife, cut each wrap in half on a slight diagonal for easier handling. Serve immediately for crisp texture. If making ahead, wrap tightly in plastic wrap or parchment and refrigerate; assemble components separately for best texture if storing over several hours.

Storage Tips

Store assembled wraps in the refrigerator wrapped tightly in plastic wrap or parchment and then in an airtight container to prevent moisture loss. Consume within 24 hours for best texture—the tortilla stays soft but slightly firmer if eaten the same day. If you need to prep earlier, keep the BBQ chicken and coleslaw separate in airtight containers for up to 3 days; assemble within a few hours of serving to maintain crunch. To reheat the chicken, microwave for 30–45 seconds or warm gently in a skillet with a splash of water to avoid drying out.

Ingredient Substitutions

Swap mayonnaise for plain Greek yogurt in a 1:1 ratio to reduce fat and add tang. Use leftover pulled pork or chopped smoked turkey in place of chicken for a smoky variation. For a lighter wrap, replace flour tortillas with whole wheat or low-carb tortillas; note that texture and flexibility vary by brand. Use cider or white vinegar interchangeably; if you omit sugar, add a teaspoon of honey or maple syrup to maintain balance. For vegan options, use shredded jackfruit in barbecue sauce and vegan mayo.

Serving Suggestions

Serve halved wraps on a platter with pickle spears, kettle chips, or a simple mixed green salad. Garnish with extra cilantro leaves and a sprinkle of coarse black pepper for visual appeal. These wraps also pair nicely with cold coleslaw on the side, baked sweet potato fries, or a chilled corn salad for a summer spread. Cut them on the bias to reveal the filling layers and make a more attractive presentation for guests.

Cultural Background

Hand-held barbecue and slaw combinations are rooted in American barbecue traditions where tangy, vinegary slaws often accompany smoky meats to provide contrast. Regional takes vary: southern styles lean toward vinegar-based slaws while other areas favor creamy mayonnaise-based slaws. Wrapping these elements in a tortilla is a modern, portable twist—bridging classic barbecue flavors with convenience and portability that suits contemporary lifestyles.

Seasonal Adaptations

In summer, use a lighter, vinegar-forward slaw with thinly sliced summer cabbage and matchsticks of apple for crunch. In cooler months, swap in roasted apples and a pinch of smoked paprika in the BBQ mix for warmth. Add grilled corn kernels in late summer for sweetness, or toss in roasted sweet potato cubes for autumnal heartiness. The core technique—saucing the protein and pairing with a bright slaw—remains the same across seasons.

Meal Prep Tips

For batch meal prep, divide components into single-serve containers: one with 1/2 cup BBQ chicken and one with 1/2 cup coleslaw. Store tortillas separately layered with parchment to prevent sticking. Assemble each morning for the freshest texture; if assembling the night before, place a piece of parchment between wrap halves to prevent steam transfer. Use microwave-safe containers for quick reheating of the chicken portion at work.

These wraps are simple, forgiving, and endlessly adaptable—make them your own with different sauces, herbs, and fillings. They bring convenience without sacrificing flavor, and sharing them at gatherings has become one of my favorite cooking rituals.