This BBQ Chicken Coleslaw Wrap is one of those recipes I reach for when I want a satisfying meal without fuss. I first put this combination together on a busy weeknight when leftover cooked chicken met an urge for something bright and crunchy. The sweet, smoky BBQ coats the shredded chicken while a creamy apple-cider slaw adds freshness and zip. The contrast of warm savory meat and cool crisp slaw tucked into a soft tortilla makes every bite exciting and comforting. I remember the first time I served these at a small backyard gathering: everyone grabbed a wrap and the plates came back empty. It’s become my portable picnic favorite because the flavors hold well and the assembly is forgiving. The textures are key — tender chicken strands, crunchy cabbage and carrot, and a pillowy tortilla — and the simple dressing holds everything together without weighing it down. Small touches like a sprinkle of chopped cilantro and sliced green onions turn the familiar into something memorable.

Ingredients

• Cooked chicken: 2 cups shredded cooked chicken breast — leftover roast chicken or store-bought rotisserie works beautifully. Look for white-meat chicken for a milder flavor and tender texture.
• BBQ sauce: 1/2 cup of your favorite brand — sweet and smoky sauces work best. I often use a Kansas City-style BBQ sauce for a thick, caramelized finish.
• Flour tortillas: 4 large tortillas — choose 10-12 inch tortillas for easy wrapping. Branded, soft white flour tortillas provide the classic fold and mouthfeel.
• Coleslaw mix: 2 cups pre-shredded cabbage and carrot mix — saves time and gives consistent crunch. If you prefer, shred a small head of cabbage and one carrot for fresher flavor.
• Mayonnaise: 1/4 cup — use a good-quality mayo for creaminess. If you want a lighter result, substitute part of the mayo with plain Greek yogurt.
• Apple cider vinegar: 1 tablespoon — brings bright acidity to cut the richness of the mayo and BBQ sauce.
• Sugar: 1 tablespoon — balances the vinegar and enhances the slaw’s roundness. Honey is an acceptable swap at a 1:1 ratio.
• Seasoning: Salt and freshly ground black pepper to taste.
• Optional: 1/4 cup chopped fresh cilantro and 1/4 cup sliced green onions for aroma, color, and a fresh herbal note.

Instructions

Prepare the chicken: Place 2 cups of shredded cooked chicken in a medium bowl. Pour 1/2 cup of BBQ sauce over the chicken and toss gently until every strand is well coated. If the chicken is cold, let it sit at room temperature for 5 minutes or briefly warm it in a skillet for 2-3 minutes to take the chill off before saucing. Make the slaw dressing: In a separate bowl, mix 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 tablespoon sugar. Whisk until smooth so the sugar dissolves and the dressing becomes slightly glossy. Season with a pinch of salt and a few grinds of black pepper. Combine the slaw: Add the 2 cups coleslaw mix to the dressing and toss to coat evenly. If using, fold in 1/4 cup chopped cilantro and 1/4 cup sliced green onions. Taste and adjust seasoning — you want a lively balance of sweet and tangy that complements the BBQ. Assemble the wraps: Lay a large flour tortilla flat. Spoon a quarter of the BBQ-coated chicken into the center of the tortilla, leaving room at the edges. Top with a generous scoop of slaw (about 1/2 cup). Fold the sides over the filling, then roll from the bottom up, keeping the filling snug as you go. Repeat with the remaining tortillas and filling. Finish and serve: For easier handling, slice each wrap in half on the diagonal. Serve immediately to preserve the contrast between warm chicken and crisp slaw. If you must hold them, wrap tightly in parchment and refrigerate for up to a few hours.

Storage Tips

When storing components, keep the BBQ-coated chicken in an airtight container in the refrigerator for up to 3 days. Store the slaw separately in its own container; the dressing keeps the vegetables crisp for 24-48 hours. For short-term holding (up to 4 hours), wrap fully assembled wraps in parchment and refrigerate upright in a shallow container to maintain shape. To reheat, unwrap and warm the chicken in a skillet over medium heat for 2-3 minutes, then reassemble with fresh slaw to preserve crunch.

Ingredient Substitutions

If you prefer a lighter dressing, replace half of the mayonnaise with plain Greek yogurt — use a 2-for-1 swap (2 tablespoons mayo + 2 tablespoons yogurt). For a spicier profile, stir 1 teaspoon hot sauce into the BBQ or add a pinch of cayenne to the slaw dressing. To make this gluten-free, use certified gluten-free tortillas or large lettuce leaves for a low-carb wrap. Pulled pork or shredded jackfruit are excellent protein alternatives as well.

Serving Suggestions

Serve the halves on a wooden board with small bowls of extra BBQ sauce and lime wedges. Pair with crisp oven fries, a simple green salad, or pickled jalapeños for heat. For brunch service, set up a wrap station with toppings like sliced avocado, pickled red onions, or shredded cheddar so guests can build their own customized version.

Cultural Background

This handheld combines classic American barbecue flavors with the coleslaw tradition that often accompanies grilled meats. Coleslaw as a side has roots in northern Europe but became a staple of American barbecue plates; combining the two inside a tortilla is a modern, portable twist that reflects casual, cross-cultural dining trends in home cooking.

Seasonal Adaptations

In summer, use fresh summer slaw with thinly sliced Napa cabbage, summer radishes, and a touch of lime zest. In cooler months, swap in shredded Brussels sprouts and roasted apples for a heartier slaw. For a holiday twist, use cranberry-barbecue sauce and add chopped roasted pecans to the slaw for texture and festive flavor.

Meal Prep Tips

Prepare the BBQ chicken and slaw the day before for quick assembly in the morning. Portion into 4 servings in airtight containers. On the day of service, warm the chicken briefly, lay out warmed tortillas, and assemble in minutes. Use microwave-safe containers or stovetop reheating for best results.

These wraps are reliable, fast, and endlessly tweakable — perfect for busy cooks who want flavor without fuss. Give them a try and make small adjustments until they become your go-to portable meal.