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BBQ Chicken Wraps

Smoky shredded BBQ chicken, crisp homemade coleslaw, melty cheddar, and tangy BBQ sauce wrapped in a warm toasted flour tortilla — ready in 30 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American, BBQ
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 cup BBQ sauce plus extra for serving
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 1 tbsp olive oil
  • salt and black pepper to taste
Quick Coleslaw
  • 2 cups shredded coleslaw mix green and purple cabbage with carrots
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
Assembly
  • 4 large flour tortillas burrito-size
  • 1 cup shredded sharp cheddar cheese
  • 0.25 red onion thinly sliced
  • fresh cilantro chopped, optional

Equipment

  • Large skillet or pan
  • Two forks or hand mixer
  • Mixing bowl
  • Griddle or dry skillet

Method
 

  1. Season chicken on both sides with garlic powder, smoked paprika, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken 6–7 minutes per side until cooked through (165°F internal temp). Rest 5 minutes.
  2. Shred the cooked chicken using two forks into thin, pull-apart strands.
  3. Return shredded chicken to the pan over low heat. Add 1 cup BBQ sauce and stir to coat. Simmer 2–3 minutes until sauce is absorbed and slightly caramelized. Remove from heat.
  4. In a bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and honey. Toss to coat. Season with salt and pepper. Set aside.
  5. Warm each tortilla in a dry skillet over medium heat, 30–45 seconds per side, until soft with light golden spots.
  6. Lay a warm tortilla flat. Add a generous scoop of BBQ chicken, a handful of coleslaw, shredded cheddar, sliced red onion, and a drizzle of extra BBQ sauce. Add cilantro if using.
  7. Fold sides inward and roll from the bottom up to form a wrap. Place seam-side down on the hot skillet and press gently 1–2 minutes per side until golden and sealed.
  8. Slice diagonally and serve immediately with extra BBQ sauce on the side.

Notes

For extra juicy chicken, use thighs instead of breasts. Make the coleslaw up to 24 hours ahead for deeper flavor. Store BBQ chicken separately in the fridge for up to 3 days and assemble wraps fresh. Freeze shredded BBQ chicken (without coleslaw or tortilla) for up to 3 months.