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BBQ Chicken Wraps

Smoky shredded BBQ chicken paired with creamy coleslaw, wrapped in a warm flour tortilla for a quick and satisfying weeknight dinner ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American, BBQ
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Filling
  • 2 cups shredded cooked chicken rotisserie or poached
  • 0.5 cup BBQ sauce your favorite brand
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp onion powder
  • 1 tbsp olive oil
  • salt and black pepper to taste
Creamy Coleslaw
  • 2 cups coleslaw mix shredded green and red cabbage with carrots
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • salt and pepper to taste
Assembly
  • 4 large flour tortillas 10-inch burrito size
  • extra BBQ sauce for drizzling
  • fresh cilantro or parsley optional
  • shredded cheddar or pepper jack cheese optional

Equipment

  • Medium skillet
  • Mixing bowls
  • Tongs
  • Griddle or dry skillet

Method
 

  1. In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and honey. Season with salt and pepper, toss well, and refrigerate while preparing chicken.
  2. Heat olive oil in a medium skillet over medium heat. Add shredded chicken with garlic powder, smoked paprika, and onion powder. Stir and heat through for 2–3 minutes.
  3. Pour BBQ sauce over the chicken and stir to combine. Reduce heat to low and simmer for 3–4 minutes until hot, sticky, and fragrant. Season with salt and pepper to taste.
  4. Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 30–45 seconds per side until lightly charred and puffed.
  5. Lay a warm tortilla flat. Spoon BBQ chicken down the center, top with coleslaw, add cheese and cilantro if using.
  6. Fold in the sides of the tortilla, then roll from the bottom up snugly. Slice diagonally, drizzle with extra BBQ sauce, and serve immediately.

Notes

Use rotisserie chicken for the fastest prep. Make coleslaw up to 24 hours ahead for best flavor. Store filling components separately to keep wraps fresh for meal prep throughout the week.