I keep cole slaw mix on hand for crisp, colorful crunch that makes even the simplest meals look fresh and irresistible. This little bag has way more dinner-saving potential than most people realize.

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I’m obsessed with these BBQ Chicken Wraps because they hit every craving I usually try to cram into one lunch: saucy, crunchy, tangy, messy in the best way. The barbecue sauce brings that sticky-sweet bite I can’t quit, while the coleslaw mix keeps every bite crisp instead of heavy.

And honestly, I love a wrap that feels loaded but still easy to demolish between errands, work, or standing at the counter like a gremlin. No polite little salad energy here.

Just juicy chicken, snappy slaw, bold sauce, and that hand-held satisfaction I want when dinner needs to pull its weight.

Ingredients

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Chicken brings the hearty protein, and thighs stay extra juicy if you’re into that.
Barbecue sauce makes it sticky, smoky, sweet, and honestly the whole point.
Olive oil helps the spices cling and keeps the chicken from drying out.
Smoked paprika adds that backyard BBQ vibe, even if you’re cooking inside.
Chili powder gives a little warmth without making everyone sweat.
Garlic powder is simple, but it makes the chicken taste way less boring.
Big flour tortillas hold everything together, hopefully without a wrap explosion.
Coleslaw mix brings crunch, freshness, and makes the wrap feel a bit lighter.
Mayo, vinegar, and honey make the slaw creamy, tangy, and slightly sweet.
Cheddar adds a salty, melty bite that just works with barbecue chicken.
Green onions and cilantro keep things fresh instead of too heavy.
Plus, lime juice wakes everything up with a bright little punch.
Basically, avocado or pickled jalapeños make it feel more fun and customizable.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts or thighs

1 cup barbecue sauce

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

4 large flour tortillas, about 10 inches

4 cups coleslaw mix (about a 12 ounce bag)

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey or granulated sugar

1/4 teaspoon salt for the slaw

1/4 teaspoon black pepper for the slaw

1/4 cup shredded cheddar cheese

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon water to thin slaw dressing, if needed

Optional: sliced avocado or pickled jalapeños for serving

How to Make this

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1. Pat chicken dry and cut into 1 inch strips or bite sized pieces; toss with olive oil, smoked paprika, chili powder, garlic powder, kosher salt, and black pepper until evenly coated.

2. Heat a large skillet over medium high heat and cook the chicken in a single layer until browned and cooked through, about 5 to 7 minutes depending on size; stir once or twice to brown evenly.

3. Remove skillet from heat, add 1 cup barbecue sauce to the chicken, toss to coat, and return to low heat for 1 minute to warm through; set aside.

4. In a medium bowl whisk together mayonnaise, apple cider vinegar, honey or sugar, 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; add 1 tablespoon water if you want a thinner dressing.

5. Add 4 cups coleslaw mix to the dressing and toss until the cabbage and carrots are evenly coated; stir in 2 green onions and 1/4 cup chopped fresh cilantro.

6. Warm the 4 large flour tortillas in a dry skillet or microwave for 15 to 20 seconds to make them pliable.

7. Divide the barbecue chicken evenly among the tortillas, placing the chicken in the center of each tortilla.

8. Top the chicken with a generous scoop of the homemade coleslaw, then sprinkle 1/4 cup shredded cheddar cheese over the slaw.

9. Add optional sliced avocado or pickled jalapeños if desired, fold in the sides of each tortilla and roll tightly to form wraps; serve immediately.

Equipment Needed

1. Cutting board
2. Chef knife
3. Paper towels
4. Measuring spoons and measuring cups
5. Large skillet (for cooking chicken)
6. Medium mixing bowl
7. Whisk and tongs or spatula
8. Microwave or small dry skillet (for warming tortillas)

FAQ

Can I use chicken thighs instead of breasts and does cooking time change? Yes. Boneless skinless thighs work great and stay juicy; cook similarly but check for an internal temperature of 165°F. Thighs may finish a few minutes sooner depending on thickness.

What is the easiest way to cook the chicken? Sear in a hot skillet with olive oil for 4 to 6 minutes per side until browned, then stir in barbecue sauce and simmer a few minutes to heat through. Alternatively grill over medium heat until 165°F, basting with sauce near the end.

How do I keep the coleslaw from becoming soggy? Dress the coleslaw shortly before assembling the wraps and use only enough dressing to coat. If making ahead, store dressing separately and toss with the slaw just before serving.

Can I make this ahead and how long will it keep? Prepare chicken and slaw separately. Store both in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before eating for best texture.

How can I make the slaw lighter or creamier? For a lighter slaw, use Greek yogurt in place of some or all of the mayonnaise. For a creamier slaw, increase the mayo slightly and add a tablespoon of water or extra lime juice to reach desired consistency.

Any good substitutions or add ins? Use corn or spinach tortillas to change the base, swap cheddar for pepper jack for heat, add sliced avocado or pickled jalapeños for brightness, and replace apple cider vinegar with rice vinegar if preferred.

BBQ Chicken Wraps (+ Homemade Coleslaw!) Recipe Substitutions and Variations

Chicken (1 1/2 pounds boneless) : turkey breast strips, firm tofu (pressed and grilled), or seitan for a vegetarian option.
Barbecue sauce (1 cup) : hoisin sauce mixed with a little tomato paste and honey, buffalo sauce for heat, or a simple mix of ketchup and brown sugar.
Olive oil (1 tablespoon) : avocado oil, light olive oil, or neutral vegetable oil like canola.
Mayonnaise for slaw (1/2 cup) : plain Greek yogurt, sour cream, or vegan mayonnaise.

Pro Tips

1. For juicier chicken, pound thicker pieces to an even thickness or choose thighs instead of breasts; cook just until the internal temp reaches 165°F, then let rest for 5 minutes so juices redistribute.

2. Brown the chicken well before saucing to build flavor. Cook in a single layer, resist crowding the pan, and only add the barbecue sauce at the end to avoid burning the sugars.

3. Make the slaw at least 20 minutes ahead and chill it. That resting time lets the dressing soften the cabbage slightly and meld the flavors without turning the slaw soggy.

4. Warm tortillas in a dry skillet over medium-low heat for 20 to 30 seconds per side and keep them wrapped in a clean towel. That makes rolling easier and prevents cracking.

5. Balance textures and heat: add creamy avocado for richness or pickled jalapeños for bright acidity and a kick. If serving later, pack slaw separately from the chicken to keep wraps from getting limp.

BBQ Chicken Wraps (+ Homemade Coleslaw!) Recipe

Recipe by James Level

0.0 from 0 votes

I keep cole slaw mix on hand for crisp, colorful crunch that makes even the simplest meals look fresh and irresistible. This little bag has way more dinner-saving potential than most people realize.

Servings

servings

Calories

840

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Paper towels
4. Measuring spoons and measuring cups
5. Large skillet (for cooking chicken)
6. Medium mixing bowl
7. Whisk and tongs or spatula
8. Microwave or small dry skillet (for warming tortillas)

Ingredients

1 1/2 pounds boneless skinless chicken breasts or thighs
1 cup barbecue sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 large flour tortillas, about 10 inches
4 cups coleslaw mix (about a 12 ounce bag)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey or granulated sugar
1/4 teaspoon salt for the slaw
1/4 teaspoon black pepper for the slaw
1/4 cup shredded cheddar cheese
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon water to thin slaw dressing, if needed
Optional: sliced avocado or pickled jalapeños for serving

Directions

Pat chicken dry and cut into 1 inch strips or bite sized pieces; toss with olive oil, smoked paprika, chili powder, garlic powder, kosher salt, and black pepper until evenly coated.
Heat a large skillet over medium high heat and cook the chicken in a single layer until browned and cooked through, about 5 to 7 minutes depending on size; stir once or twice to brown evenly.
Remove skillet from heat, add 1 cup barbecue sauce to the chicken, toss to coat, and return to low heat for 1 minute to warm through; set aside.
In a medium bowl whisk together mayonnaise, apple cider vinegar, honey or sugar, 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; add 1 tablespoon water if you want a thinner dressing.
Add 4 cups coleslaw mix to the dressing and toss until the cabbage and carrots are evenly coated; stir in 2 green onions and 1/4 cup chopped fresh cilantro.
Warm the 4 large flour tortillas in a dry skillet or microwave for 15 to 20 seconds to make them pliable.
Divide the barbecue chicken evenly among the tortillas, placing the chicken in the center of each tortilla.
Top the chicken with a generous scoop of the homemade coleslaw, then sprinkle 1/4 cup shredded cheddar cheese over the slaw.
Add optional sliced avocado or pickled jalapeños if desired, fold in the sides of each tortilla and roll tightly to form wraps; serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 437g
Total number of serves: 4
Calories: 840kcal
Fat: 40.5g
Saturated Fat: 10.3g
Trans Fat: 0.1g
Polyunsaturated: 5g
Monounsaturated: 15g
Cholesterol: 188mg
Sodium: 1475mg
Potassium: 773mg
Carbohydrates: 56g
Fiber: 3.5g
Sugar: 18g
Protein: 60.5g
Vitamin A: 1500IU
Vitamin C: 10mg
Calcium: 100mg
Iron: 0.9mg

BBQ Chicken Wraps (+ Homemade Coleslaw!) Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

BBQ Chicken Wraps (+ Homemade Coleslaw!) Recipe Substitutions and Variations

Pro Tips