This recipe for BBQ Chicken Coleslaw Wraps sprang from a weeknight scramble and became an instant family favorite. I first pulled these together one warm evening when leftover cooked chicken met a jar of tangy-sweet barbecue sauce and the crisp bagged coleslaw in my fridge. The contrast of the warm, sauce-coated shredded chicken and the cool, mayo-dressed slaw was unexpectedly delightful. The wraps are satisfying without being heavy, with textures that play off each other: tender pulled chicken, creamy slaw with a snap, and a soft tortilla that holds everything together. They are my go-to for casual dinners, packed lunches, and last-minute guests.

I love how versatile these wraps are. They’re fast enough to make on a busy weeknight yet flavorful enough to serve at an informal weekend gathering. Because the chicken is already cooked, most of the work is assembly — and that makes this recipe forgiving and accessible. The slaw brings a touch of sweetness and acidity from apple cider vinegar and sugar, which cuts through the BBQ sauce and keeps the flavors bright. When I serve these to friends, they always ask for the dressing recipe and whether they can double the slaw — the answer is yes, every time.

Ingredients

• Cooked chicken breast (2 cups): Use leftover roasted or poached chicken or a rotisserie bird for convenience. Shred while warm for better sauce absorption; tender white meat works well for a neutral base.
• BBQ sauce (1/2 cup): Choose a balanced sauce — tangy with a touch of sweetness. I favor a hickory or Kansas City-style bottle for depth. Add more or less depending on how saucy you like the filling.
• Flour tortillas (4 large): Look for 10-12 inch tortillas labeled “large” for easy rolling. Soft, pliable tortillas prevent tearing; warm them briefly before filling for flexibility.
• Coleslaw mix (2 cups): A pre-shredded bag with cabbage and carrot saves time. Use freshly crisp coleslaw mix for maximum crunch; thinly sliced cabbage holds up better than pre-sopped slaw.
• Mayonnaise (1/4 cup): Use full-flavored mayonnaise for creaminess; light mayo will work but changes the mouthfeel.
• Apple cider vinegar (1 tbsp): Provides acidity to brighten the dressing; white wine vinegar is an acceptable substitute.
• Sugar (1 tbsp): Balances the vinegar and cuts the tang for a mellow slaw dressing. Honey may be used in equal measure for a different sweetness.
• Salt and pepper: Season to taste; start with a pinch of each and adjust after tossing the slaw.
• Optional cilantro (1/4 cup chopped): Adds an herbaceous lift when finely chopped and folded into the slaw just before assembly.
• Optional green onions (1/4 cup sliced): Thinly sliced for a mild allium note; scatter on top of the slaw for extra crunch and flavor.

Instructions

Combine the chicken and sauce: Place 2 cups of shredded cooked chicken in a medium bowl and add 1/2 cup BBQ sauce. Toss thoroughly until every shred is glazed. If the chicken is cold from the refrigerator, let it sit at room temperature for 5 minutes or microwave in 20-second bursts until just warm so the sauce melds evenly. Prepare the slaw dressing: In a separate bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 tablespoon sugar until smooth. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust: if it’s too sharp, add a tiny bit more mayo; if it’s flat, add a touch more vinegar. Toss the slaw: Add 2 cups coleslaw mix to the dressing and fold gently to coat, using a spatula to keep the cabbage crisp. Stir in optional chopped cilantro and sliced green onions now if using — add them at the end to preserve their fresh color and aroma. Warm the tortillas: Briefly warm each flour tortilla in a dry skillet over medium-low heat for 10-15 seconds per side, or wrap the stack in a damp paper towel and microwave for 15-20 seconds. Warming increases pliability and prevents tearing while rolling. Assemble the wraps: Lay a warm tortilla flat. Place about 1/2 cup of BBQ-coated chicken in the center, followed by a generous 1/2 cup scoop of the dressed slaw. Fold both sides over the filling, then roll tightly from the bottom to secure. Repeat with remaining tortillas. Slice and serve: Using a sharp knife, cut each wrap in half on the diagonal for easy handling. Serve immediately for optimal contrast between the warm chicken and cool slaw. If making ahead, wrap tightly in parchment and refrigerate no more than a few hours to preserve crunch.

Storage Tips

To keep components at peak quality, refrigerate the dressed slaw and BBQ chicken separately in airtight containers for up to 48 hours. Use shallow containers to cool quickly. For transport, assemble wraps and wrap each in parchment paper, then place in a rigid container to prevent squashing. Reheat leftover chicken in a skillet over low heat with a splash of water for 2-3 minutes until warm; reassemble with fresh slaw to restore crispness.

Ingredient Substitutions

If you need gluten-free options, substitute large gluten-free tortillas or crisp lettuce leaves for a low-gluten handheld. Swap mayonnaise for Greek yogurt or a dairy-free mayo for a lighter or egg-free dressing. Use pulled rotisserie pork or smoked tofu as alternatives to chicken; increase BBQ sauce slightly for pork to match its stronger flavor. For lower sugar, choose a no-sugar-added BBQ sauce and reduce the slaw sugar to 1/2 tablespoon.

Serving Suggestions

Serve these with simple sides like kettle chips, a fresh fruit salad, or grilled corn on the cob for a summer meal. Garnish with extra cilantro, sliced scallions, or pickled red onion for color and acidity. For a picnic presentation, halve the wraps and secure each with a toothpick; arrange on a wooden board with small bowls of extra BBQ sauce and lime wedges.

Cultural Background

While not tied to a single traditional cuisine, this combination borrows from American barbecue and Southern slaw traditions. The sweet-and-smoky barbecue sauce is a hallmark of American backyard cooking, while creamy coleslaw often serves as a cooling counterpoint to smoked or grilled meats. Merging them into a handheld reflects modern, portable eating habits: flavors from classic plates made convenient for on-the-go meals.

Seasonal Adaptations

In summer, add grilled peaches or corn kernels to the slaw for seasonal sweetness. In cooler months, use roasted sweet potato cubes mixed into the chicken for heartier texture, and swap cilantro for flat-leaf parsley for a subtler herb note. Holiday variations can include cranberry barbecue glaze for festive color and tang.

Meal Prep Tips

For meal prep, portion the BBQ chicken into 4 airtight containers and the slaw into separate containers so each serving remains crisp. Pack a tortilla or lettuce leaf separately to prevent sogginess. When ready to eat, warm the chicken for 1-2 minutes in the microwave and assemble. Use BPA-free containers and include a paper towel in the slaw container to absorb excess moisture for prolonged freshness.

These wraps are a little celebration of contrasts — warm and cool, sweet and tangy, soft and crunchy. They’re simple, adaptable, and reliably popular whenever I make them. Give them a try and make the tweaks that fit your pantry and palate; they’ll quickly become a favorite for easy entertaining and weeknight dinners alike.