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Smoky BBQ Chicken And Crunchy Coleslaw Wraps

Smoky BBQ chicken and crunchy coleslaw wraps with tender tortilla + cool, tangy cabbage crunch. Shredded chicken is glazed in sticky BBQ sauce and tucked into warm tortillas with a vinegar-mayo slaw for sweet-smoky balance in every bite.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Chicken and BBQ glaze
  • 1.5 lb chicken breast, cooked and shredded
  • 0.5 cup BBQ sauce
Crunchy coleslaw
  • 3 cup shredded cabbage mix
  • 0.25 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 0.25 Salt and pepper, to taste
Wraps
  • 6 large tortillas

Method
 

Coat the chicken
  1. Toss shredded chicken with BBQ sauce until coated, so every strand looks evenly glazed with sticky smoky sauce.
  2. Keep the sauced chicken covered and warm while you make the coleslaw, so it stays moist and spreadable.
Make the crunchy slaw
  1. Whisk mayonnaise, vinegar, sugar, salt, and pepper until smooth, then taste and adjust seasoning if needed.
  2. Toss the dressing with shredded cabbage for the slaw, until the cabbage looks glossy and evenly coated.
Warm and assemble wraps
  1. Warm the tortillas until pliable and lightly steamy, so they roll without cracking.
  2. Fill each tortilla with BBQ chicken and add a generous scoop of coleslaw, keeping the filling centered.
  3. Roll tightly and slice in half to serve, so each wrap shows the chicken and crunchy slaw layers.

Notes

For best texture, slice and serve right after assembling; if making ahead, keep the slaw refrigerated for up to 3 days and warm the chicken gently before filling. If you need to prep further, the BBQ chicken can be refrigerated up to 4 days (freeze up to 2 months) and reheated until hot. A simple swap: use light mayonnaise for a lower-fat slaw while keeping the same tangy crunch.