I riff on a Chicken Wrap With Coleslaw, pairing crisp coleslaw mix and shredded BBQ chicken with quick-pickled red onion and a cilantro-lime crema for a pantry-friendly twist that keeps you curious.

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I still remember the first time I threw together a Bbq Chicken Wrap With Coleslaw on a night I was too tired to care about dinner. Tender shredded chicken folded into crunchy coleslaw mix made something unexpected, loud and so satisfying.

Call it a Chicken Coleslaw Wrap if you want to be fancy, or just a life saver when you need dinner fast. The textures play off each other, one bite is messy, the next one you wipe your chin and reach for more.

I promise it feels special even though it barely feels like cooking.

Ingredients

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Cooked shredded chicken: Lean protein, fills you up, great for leftovers, sometimes a bit dry.
BBQ sauce: Sweet, tangy, adds sugar and flavor, watch sodium, can be bold.
Flour tortillas: Carbs that wrap everything, soft or toasted, adds chew and comfort.
Cheddar cheese: Melty, adds fat and protein, sharpness balances the sweet sauce.
Coleslaw mix: Crunchy cabbage and carrots, fiber and vitamin C, fresh cool bite.
Mayo dressing: Creamy mayo, vinegar and sugar give tangy sweet slaw dressing, simple.
Green onions and cilantro: Bright herbs, oniony bite, add freshness and a little green color.
Avocado: Optional creamy fat, adds richness and balance, makes each bite smoother.
Butter or olive oil and lime: Fat for grilling, gives crisp outsides, lime brightens and cuts richness.

Ingredient Quantities

2 cups cooked shredded chicken (about 1 pound raw, rotisserie chicken works great)

3/4 cup BBQ sauce your favorite kind

4 large flour tortillas 10 inch

1 cup shredded sharp cheddar cheese or Monterey Jack about 4 ounces

4 cups coleslaw mix shredded cabbage and carrots

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon granulated sugar or honey

1 teaspoon Dijon mustard

1/4 teaspoon celery seed optional

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 green onions thinly sliced

1/4 cup chopped fresh cilantro or parsley optional

1 avocado sliced optional

1 tablespoon butter or olive oil for grilling the wraps

lime wedges for serving optional

How to Make this

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1. Make the slaw: whisk 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar or honey, 1 teaspoon Dijon, 1/4 teaspoon celery seed if using, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth. Taste and adjust. Toss that with 4 cups coleslaw mix, the 2 thinly sliced green onions and 1/4 cup chopped cilantro or parsley if you like. Let it sit in the fridge for 10 minutes so the flavors mellow but don’t overdress it or it gets soggy.

2. Prep the chicken: mix 2 cups cooked shredded chicken with about 3/4 cup BBQ sauce, saving 2 tablespoons for drizzling later if you want extra sauce. If your chicken is cold, warm it slightly so the sauce coats it better.

3. Warm the tortillas: wrap the 4 large 10 inch flour tortillas in a damp paper towel and microwave 20 to 30 seconds, or heat each briefly in a dry skillet until flexible. Warm tortillas bend and fold easier and won’t crack.

4. Assemble each wrap: lay a tortilla flat, pile about 1/2 cup BBQ chicken in the center, sprinkle about 1/4 cup shredded sharp cheddar or Monterey Jack, top with a generous handful of the coleslaw, add a few avocado slices if using, and drizzle the reserved BBQ sauce or a squeeze of lime.

5. Fold technique: fold the sides in toward the center, then roll from one edge to make a tight wrap, tucking the filling as you go so it doesn’t spill out.

6. Heat the pan: warm 1 tablespoon butter or olive oil in a nonstick skillet over medium heat until shimmering. Butter will brown and add flavor, oil gives a crisper finish.

7. Grill the wraps: place seam side down in the skillet, press gently with a spatula and cook 2 to 3 minutes until golden and sealed, flip and cook another
1.5 to 2 minutes until the cheese melts and the outside is crisp. Don’t overcrowd the pan; grill two at a time if needed.

8. Rest and slice: transfer to a cutting board, let rest 1 minute so the cheese stops oozing everywhere, then slice each wrap in half on the diagonal.

9. Serve: plate with lime wedges and extra BBQ sauce on the side. Tip: keep any leftover slaw separate from the wraps to avoid sogginess, and use rotisserie chicken to save time and add flavor.

Equipment Needed

1. Large mixing bowl and whisk, for making and slaw dressing
2. Measuring cups and spoons, to measure mayo vinegar sugar and mustard
3. Chef’s knife and cutting board, for slicing green onions avocado and chopping herbs
4. Nonstick skillet about 10 inch, to grill the wraps until crisp
5. Spatula and tongs, to press flip and handle the wraps without making a mess
6. Microwave or a second dry skillet plus a damp paper towel, to warm tortillas so they dont crack
7. Cheese grater or pre shredded cheese and a small spoon, for shredding and scooping cheese
8. Cutting board or plate and a sharp knife to rest and slice the wraps, plus serving plates and a small bowl for extra sauce

FAQ

Can I use rotisserie chicken or leftover chicken for this recipe?

Yes, totally. Rotisserie or leftover shredded chicken works great and saves time. You want about 2 cups cooked shredded chicken, which is roughly 1 pound raw before cooking.

How do I keep the wraps from getting soggy?

Don't overload the slaw with dressing, and drain or squeeze excess liquid from the slaw before filling. Spread a thin layer of cheese or a little BBQ sauce on the tortilla first to act like a barrier. Add avocado right before serving so it doesnt make things wet.

Can I make the coleslaw or wraps ahead of time?

Yes, but separate the parts. Make the coleslaw up to 3 days ahead and store in the fridge. Cooked chicken and BBQ sauce keep 3 to 4 days refrigerated. Assemble the wraps right before eating or within a day if you wrap them tightly in foil to limit sogginess.

What if I dont want mayo or need a lighter dressing?

Swap Greek yogurt 1:1 for mayo, or use half mayo half yogurt. Honey or sugar can be reduced or skipped if you like tangier slaw. Add extra vinegar if you want brighter flavor.

How should I grill or warm the wraps so the cheese melts without burning the tortilla?

Use medium-low heat, add 1 tablespoon butter or oil to the skillet, and cook 1 to 2 minutes per side until golden and cheese melts. Press gently with a spatula or place a heavy pan on top for even contact. Low and steady beats high heat here.

Any good substitutions for dietary needs?

Yes. For gluten-free use GF tortillas or large lettuce leaves. Vegetarian options: shredded jackfruit, seasoned chickpeas, or grilled veggies instead of chicken. Use vegan mayo and dairy-free cheese if needed.

BBQ Chicken Wraps (+ Homemade Coleslaw!) Recipe Substitutions and Variations

Shredded chicken: swap with pulled pork, shredded turkey, or shredded jackfruit for a vegetarian version, they all hold the sauce and fold well in a wrap.
BBQ sauce: use buffalo sauce for heat, teriyaki for a sweet savory twist, or mix ketchup with a little molasses and Worcestershire if you dont have store-bought BBQ.
Flour tortillas: switch to whole wheat or large corn tortillas, or use big butter lettuce leaves if you want a low carb option (corn ones may be smaller so double up).
Mayonnaise (coleslaw dressing): use plain Greek yogurt, sour cream, or vegan mayo instead; add a squeeze of lemon or extra vinegar if you want more tang.

Pro Tips

– Dont overdress the slaw. Toss it very lightly or dress it at the last minute, and if you have to make it ahead put it in a colander and press or pat out extra liquid so the wraps dont get soggy.

– Warm the tortilla so it bends without cracking, then grill on medium-low so the cheese melts before the outside burns. Press the seam down first to seal and use butter for a nutty brown crust or oil if you want extra crispness.

– Use freshly shredded cheese not the pre-shredded stuff, it melts way better. Also warm the chicken a bit before saucing so the BBQ soaks in, and save a little sauce to drizzle at the end instead of drowning everything.

– Assemble just before eating when possible. Keep avocado out until the last second and squeeze a little lime on it to slow browning. For leftovers re-crisp in a skillet or oven, dont microwave or the tortilla gets soggy.

BBQ Chicken Wraps (+ Homemade Coleslaw!) Recipe

Recipe by Sarah level

0.0 from 0 votes

I riff on a Chicken Wrap With Coleslaw, pairing crisp coleslaw mix and shredded BBQ chicken with quick-pickled red onion and a cilantro-lime crema for a pantry-friendly twist that keeps you curious.

Servings

servings

Calories

726

kcal

Equipment: 1. Large mixing bowl and whisk, for making and slaw dressing
2. Measuring cups and spoons, to measure mayo vinegar sugar and mustard
3. Chef’s knife and cutting board, for slicing green onions avocado and chopping herbs
4. Nonstick skillet about 10 inch, to grill the wraps until crisp
5. Spatula and tongs, to press flip and handle the wraps without making a mess
6. Microwave or a second dry skillet plus a damp paper towel, to warm tortillas so they dont crack
7. Cheese grater or pre shredded cheese and a small spoon, for shredding and scooping cheese
8. Cutting board or plate and a sharp knife to rest and slice the wraps, plus serving plates and a small bowl for extra sauce

Ingredients

2 cups cooked shredded chicken (about 1 pound raw, rotisserie chicken works great)
3/4 cup BBQ sauce your favorite kind
4 large flour tortillas 10 inch
1 cup shredded sharp cheddar cheese or Monterey Jack about 4 ounces
4 cups coleslaw mix shredded cabbage and carrots
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar or honey
1 teaspoon Dijon mustard
1/4 teaspoon celery seed optional
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 green onions thinly sliced
1/4 cup chopped fresh cilantro or parsley optional
1 avocado sliced optional
1 tablespoon butter or olive oil for grilling the wraps
lime wedges for serving optional

Directions

Make the slaw: whisk 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar or honey, 1 teaspoon Dijon, 1/4 teaspoon celery seed if using, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth. Taste and adjust. Toss that with 4 cups coleslaw mix, the 2 thinly sliced green onions and 1/4 cup chopped cilantro or parsley if you like. Let it sit in the fridge for 10 minutes so the flavors mellow but don't overdress it or it gets soggy.
Prep the chicken: mix 2 cups cooked shredded chicken with about 3/4 cup BBQ sauce, saving 2 tablespoons for drizzling later if you want extra sauce. If your chicken is cold, warm it slightly so the sauce coats it better.
Warm the tortillas: wrap the 4 large 10 inch flour tortillas in a damp paper towel and microwave 20 to 30 seconds, or heat each briefly in a dry skillet until flexible. Warm tortillas bend and fold easier and won't crack.
Assemble each wrap: lay a tortilla flat, pile about 1/2 cup BBQ chicken in the center, sprinkle about 1/4 cup shredded sharp cheddar or Monterey Jack, top with a generous handful of the coleslaw, add a few avocado slices if using, and drizzle the reserved BBQ sauce or a squeeze of lime.
Fold technique: fold the sides in toward the center, then roll from one edge to make a tight wrap, tucking the filling as you go so it doesn't spill out.
Heat the pan: warm 1 tablespoon butter or olive oil in a nonstick skillet over medium heat until shimmering. Butter will brown and add flavor, oil gives a crisper finish.
Grill the wraps: place seam side down in the skillet, press gently with a spatula and cook 2 to 3 minutes until golden and sealed, flip and cook another
5 to 2 minutes until the cheese melts and the outside is crisp. Don't overcrowd the pan; grill two at a time if needed.
Rest and slice: transfer to a cutting board, let rest 1 minute so the cheese stops oozing everywhere, then slice each wrap in half on the diagonal.
Serve: plate with lime wedges and extra BBQ sauce on the side. Tip: keep any leftover slaw separate from the wraps to avoid sogginess, and use rotisserie chicken to save time and add flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.