BBQ Chicken Coleslaw Wraps – A Sweet, Tangy, Crunchy Wrap That Makes Every Bite Feel Like Summer

There’s something undeniable about the flavors of a backyard barbecue—the smoky sweetness of BBQ sauce, the cool crispness of coleslaw, and that irresistible comfort that comes with messy, sauce-dripping, napkin-grabbing bites. It tastes like warm evenings, gathering around the grill, family laughter, and the kind of easy cooking that reminds you food doesn’t have to be complicated to be unforgettable.

BBQ Chicken Coleslaw Wraps take all of that nostalgic flavor and tuck it neatly into a soft tortilla. It’s the perfect balance of smoky BBQ chicken and refreshing crunch, wrapped up for a fast casual meal that works for lunch, dinner, picnics, and especially meal prep days. And the best part? You don’t need a grill, a smoker, or even a hot stove—this recipe is as simple as mixing, rolling, and enjoying.

This wrap is composed of two essential elements: tender shredded chicken tossed in glossy, sweet-tangy barbecue sauce and creamy, cool coleslaw that adds texture and lightness. The combination hits all the right notes. You get richness from the sauce, crunch from the cabbage, tang from the vinegar, and a soft, pliable tortilla to hold it all together. If there’s ever been a “can’t-miss” lunch wrap, this is it.

But what makes this recipe truly shine is how customizable, portable, and family-friendly it is. Whether you’re feeding picky kids, packing lunches, or trying to use up leftover rotisserie chicken, this wrap steps in like the reliable, delicious hero it is.

Let’s dive into all the mouthwatering details while keeping things cozy, comforting, and full of that signature summertime flavor.

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Ingredients:

For the BBQ Chicken

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• ½ cup BBQ sauce (use your favorite brand or homemade)
• 1 tablespoon honey (optional, for extra sweetness)
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Pinch of salt

For the Coleslaw

• 2 cups coleslaw mix (shredded cabbage & carrots)
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar (or honey)
• ½ teaspoon celery seed (optional but classic)
• Salt and pepper to taste

For Assembling

• 4 large flour tortillas
• Fresh parsley or green onions for garnish (optional)

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Instructions:

Make the BBQ Chicken

1. In a medium bowl, combine the shredded chicken, BBQ sauce, honey, smoked paprika, garlic powder, and a pinch of salt.
2. Toss until the chicken is fully coated and glossy.
3. Taste and adjust seasoning—more BBQ sauce for saucier, more honey for sweeter, more paprika for smoky depth.
4. Set aside while preparing the coleslaw.

Make the Coleslaw

1. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar (or honey), celery seed, salt, and pepper.
2. Add the coleslaw mix and toss until fully coated.
3. Chill for at least 10 minutes to let flavors meld.

Assemble the Wraps

1. Lay the tortillas on a flat surface.
2. Spoon a generous line of BBQ chicken down the center of each tortilla.
3. Top with a scoop of coleslaw.
4. Fold in the sides and roll into a tight wrap.
5. Slice in half for serving and garnish with parsley or green onions.

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Tips & Tricks

• Warm the tortillas slightly before filling to make rolling easier and prevent tearing.
• Use leftover grilled chicken for an even smokier flavor profile.
• Add cheese—cheddar or pepper jack melts beautifully and adds richness.
• Too much moisture? Add a little more coleslaw mix to balance dressing.
• Want heat? Add sliced jalapeños or a drizzle of chipotle mayo.

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Variations

• Spicy BBQ Chicken Wraps: Add chipotle BBQ sauce or sriracha.
• Low-Carb Option: Use low-carb tortillas or wrap in lettuce cups.
• Asian-Inspired Twist: Swap BBQ for teriyaki sauce and add sesame seeds.
• Buffalo Chicken Version: Replace BBQ sauce with buffalo sauce and blue cheese dressing coleslaw.

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Serving Suggestions

• Serve with potato wedges, sweet potato fries, or a simple fruit salad.
• Pack in a lunchbox with celery sticks and ranch for dipping.
• For parties, slice into small pinwheels and secure with toothpicks—cute and delicious.

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Storage Information

• Wraps stay fresh for up to 24 hours if assembled ahead, but the slaw may soften.
• Store components separately for meal prep:
  • BBQ chicken: 3–4 days refrigerated
  • Coleslaw: 2–3 days
  • Tortillas: room temperature
• Assemble right before eating for best texture.

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FAQ

Q: Can I use canned chicken?
Yes! Drain well and mix with BBQ sauce and seasonings.

Q: Is this recipe good cold?
Absolutely—these wraps are delicious chilled, making them perfect for lunches.

Q: Can I freeze them?
Not recommended due to the coleslaw. The cabbage becomes watery after thawing.

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History / Fun Facts

• Coleslaw originated from the Dutch word “koolsla,” meaning cabbage salad.
• BBQ chicken wraps gained popularity in the early 2000s with the rise of casual wrap-based restaurants.
• Tortillas have existed for over 10,000 years—proof that wraps are one of the oldest grab-and-go meals.
• This dish combines American barbecue with modern convenience, making it a favorite fusion recipe.