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A close-up macro shot of a BBQ Chicken Coleslaw Wrap, highlighting the texture of the tender shredded chicken and creamy coleslaw.

BBQ Chicken Coleslaw Wraps: A 30-Minute Flavor Explosion

These BBQ Chicken Coleslaw Wraps are the ultimate 30-minute meal. Featuring tender, saucy shredded chicken and crisp, creamy coleslaw all bundled in a soft tortilla, they're a guaranteed family favorite for a quick lunch or weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium boneless, skinless chicken breasts about 1 lb (450g)
  • 1 cup BBQ sauce 240ml, use your favorite brand
  • 1 cup chicken broth 240ml, or enough to cover chicken
  • 1 tsp garlic powder 5g
  • 1 tsp onion powder 5g
  • 1/2 tsp paprika 2.5g
  • 1 bag coleslaw mix 14 oz or 400g, shredded cabbage and carrots
  • 1/2 cup mayonnaise 120ml
  • 1 tbsp apple cider vinegar 15ml
  • 1 tsp sugar 5g
  • 2 green onions thinly sliced
  • 4 large flour tortillas burrito-size

Equipment

  • 1 Medium skillet or saucepan
  • 1 Large Mixing Bowl
  • 1 Sharp knife and cutting board

Method
 

Crafting the Tender Shredded BBQ Chicken
  1. Place chicken breasts in a skillet and season with salt, pepper, garlic powder, onion powder, and paprika. Pour in enough chicken broth to cover.
  2. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until chicken is cooked through (165°F / 74°C).
  3. Remove chicken from the skillet and shred it using two forks. Return the shredded chicken to a bowl and toss thoroughly with BBQ sauce until fully coated.
The Secret to Perfectly Creamy Coleslaw
  1. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
  2. Add the coleslaw mix and sliced green onions to the dressing. Toss until everything is well-coated.
The Art of the Perfect Wrap Assembly
  1. Warm the flour tortillas in a dry skillet or microwave for about 15-20 seconds to make them pliable.
  2. Lay a warm tortilla flat. Spoon a quarter of the BBQ chicken mixture down the center, followed by a generous topping of the creamy coleslaw.
  3. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half and serve immediately.

Notes

Toast for Texture: After rolling, place the wrap seam-side down in a hot, dry skillet for a minute to seal it and add a crispy texture.
Don't Overfill: Be generous with the filling, but leave enough room to roll the wrap tightly without tearing.
Cool the Chicken Slightly: Let the sauced chicken cool for a few minutes before assembling to prevent wilting the coleslaw.
Prep Ahead for Speed: The chicken and coleslaw dressing can be made a day in advance and stored separately in the fridge.