Save to Pinterest Smoky barbecue chicken is tossed with sauce and layered with a bright coleslaw of green and red cabbage, carrot and cilantro. Warm tortillas make assembly easy, getting this handheld on the table in about 35 minutes. Grill briefly after rolling for extra char and flavor, or swap pulled pork or tofu for a different protein.
For lighter slaw, use Greek yogurt in place of mayonnaise and choose certified gluten-free tortillas if needed. Serve with fries or a fresh salad and add pickled jalapeños or red onion for a sharper bite.
The sizzle of barbecue sauce hitting warm shredded chicken always sends a smoky aroma curling through my kitchen, and it never fails to get everyone’s attention. There’s just something irresistible about piling that savory chicken with crisp, creamy coleslaw into a soft tortilla and rolling it up for a mess-free meal. One evening after a long week, I threw these wraps together without thinking much of it—only to have laughter around the table and not a single bite left. Hard to believe such simplicity could turn a dinner into a bright spot.
I remember a summer picnic where I showed up with a basket of these wraps wrapped in parchment, still warm. Kids darted around chasing bubbles as grown-ups made appreciative noises between bites, the barbecue sauce marking smiles all around. Somehow they disappeared faster than I could blink, and a neighbor still asks for the ‘coleslaw ones’ whenever we see each other.
Ingredients
- Cooked chicken breast: Using pre-cooked or rotisserie chicken makes this a weeknight hero, and I’ve learned to shred it by hand for big, satisfying pieces.
- Barbecue sauce: Go smoky or sweet—just make sure to warm it slightly so the flavors mingle smoothly with the chicken.
- Green cabbage: Its crisp bite stands up beautifully in the wrap, and a firm hand while tossing keeps it crunchy not soggy.
- Red cabbage: It adds both color and a touch of earthiness—the more thinly sliced, the better.
- Carrot: Julienne for ribbons of sweetness; hand-cut if you want rustic charm or use a peeler for speed.
- Fresh cilantro: A scatter of chopped leaves lifts the salad with freshness, but add just before mixing to keep the flavor sharp.
- Mayonnaise: This forms the base of the slaw dressing, and I sometimes whisk in a spoonful of Greek yogurt for lightness.
- Apple cider vinegar: Aim for a noticeable tang that makes the veggies sing—we’ve all skipped it and regretted a dull slaw.
- Honey: A little goes a long way to mellow the acidity—don’t overdo it or the wrap will taste candy-sweet.
- Salt and pepper: Taste as you go; I like an extra crack of pepper for bite.
- Flour tortillas: Choose large, soft wraps and always warm them so they roll without tearing.
- Optional extras: Thin-sliced red onion or pickled jalapeños bring heat and snap; a drizzle of extra barbecue sauce gives smoky drama.
Instructions
- Coat the chicken:
- Add the shredded chicken to a medium bowl and pour over the warmed barbecue sauce, then mix with your hands or a spoon until every bite is slick and glossy.
- Prepare the coleslaw base:
- Tumble green and red cabbage, carrot, and cilantro into a big bowl; toss lightly with fingers so the colors stay bright and the mix feels loose.
- Whisk the slaw dressing:
- In a smaller bowl, whisk mayo, vinegar, honey, salt, and pepper until creamy—wait for that subtle tang on your nose before tasting.
- Dress the slaw:
- Pour the dressing over veggies and fold through gently until each strand gleams but isn’t weighed down.
- Warm the tortillas:
- Lay each tortilla in a dry skillet for ten seconds per side or zap in the microwave wrapped in a damp towel; you want them just pliable, not toasted.
- Assemble the wraps:
- Lay tortillas flat, heap a line of barbecue chicken down the middle, top generously with coleslaw, then add onions, jalapeños, or more sauce if you’re bold.
- Roll and serve:
- Fold the sides over the filling and roll tight; slice in half and serve right away for maximum crunch and juiciness.
Save to Pinterest The last time I packed these up for a road trip, my friends reached for seconds before we could even pull onto the highway. Suddenly, the car was full of barbecue-scented laughter and coleslaw shreds—proof that a simple wrap can feel like a little celebration wherever you are.
Choosing the Best Barbecue Sauce
I’ve tried all sorts of barbecue sauces for this recipe—homemade, store-bought, spicy, sweet—and each one brings its own magic. If you’re after something deeply smoky, add a pinch of smoked paprika to store-bought sauce for extra warmth. It’s amazing how much this one tweak changes the entire flavor profile.
Making It Vegetarian-Friendly
Once, I swapped the chicken for thick marinated tofu slices and was surprised how well the barbecue sauce clung to it. The tofu soaks up the flavors beautifully, making it a great alternative when you need a meatless option that still satisfies. Just be sure to press and dry the tofu first for the best texture.
Easy Add-Ons and Serving Ideas
Sometimes I’ll add a handful of crunchy sliced red onion or tuck a few pickled jalapeños inside for a snap of heat. A side of sweet potato fries or a cool cucumber salad turns these wraps into a full meal with almost no extra effort. Feel free to play with your favorite extras—these wraps are as adaptable as your cravings.
- If using Greek yogurt instead of mayonnaise, drain any excess whey first.
- A light grilling after wrapping melts everything together and adds a charred aroma.
- Always check your tortillas for fresh, soft texture—it makes a world of difference.
Save to Pinterest These wraps are my go-to when I need something fast and fuss-free but still crave big flavor. Share them with friends and you’ll see just how quickly ‘simple’ can become something special.
