This BBQ chicken coleslaw wrap has been my go-to quick lunch ever since a busy summer afternoon when I needed something flavorful, portable, and satisfying. I discovered the combination by tossing leftover shredded chicken with a spoonful of my favorite BBQ sauce and pairing it with a simple, bright coleslaw. The contrast between warm, saucy chicken and cool, creamy slaw is what makes these wraps irresistible. They travel well, unroll with ease, and deliver layers of texture and flavor that remind me of backyard barbecues even when made at my kitchen table. I love how adaptable this dish is: it works for a weekday lunch, a light dinner, or a picnic contribution. The recipe is intentionally simple — using pantry staples and rotisserie or leftover chicken — so you can pull it together in under 15 minutes. The slaw adds crunch and acidity that balances the sweet-savory BBQ, and a handful of fresh herbs or green onions elevates it further. Every bite has a contrast of textures and a clear, honest flavor profile that keeps everyone coming back for more.

Ingredients

• Cooked chicken breast (2 cups): Use rotisserie or leftover poached chicken for best texture. Shred or chop evenly so every bite mixes well with sauce. Look for white-meat breast for mild flavor.
• BBQ sauce (1/2 cup): Choose a flavor profile you enjoy — sweet, smoky, or spicy. A tomato-based Kansas-style works well; brands like Sweet Baby Ray's or Stubb's are reliable choices.
• Large flour tortillas (4): Use 10–12 inch tortillas for easy rolling. For lower-carb swaps, choose whole-wheat or low-carb wraps but note slight texture differences.
• Coleslaw mix (2 cups): Bagged mix keeps prep fast; contains shredded cabbage and carrots. For crunch, buy a freshly packed mix rather than pre-dressed coleslaw.
• Mayonnaise (1/4 cup): Use full-fat mayo for creamy texture; light mayo can be substituted but will be thinner. Brands like Hellmann's/Best Foods give consistent results.
• Apple cider vinegar (1 tablespoon): Adds brightness and balances the sweetness of the sauce; white vinegar is acceptable but has a sharper bite.
• Sugar (1 tablespoon): Balances acidity and enhances flavor. Brown sugar can add subtle molasses notes if preferred.
• Salt & pepper: Season to taste; start with 1/4 teaspoon salt and a few grinds of black pepper and adjust after tasting.
• Optional — chopped fresh cilantro (1/4 cup): Adds herbaceous freshness; rinse and dry herbs thoroughly before chopping.
• Optional — sliced green onions (1/4 cup): Provide a mild onion bite and color contrast; slice on the bias for visual appeal.

Instructions

Combine the chicken and BBQ sauce: Place 2 cups shredded cooked chicken in a medium mixing bowl and pour 1/2 cup BBQ sauce over it. Toss gently with a spatula or two forks until all pieces are evenly coated. If using cold chicken and you prefer a warm wrap, briefly warm the sauced chicken in a skillet over medium heat for 2–3 minutes, stirring to maintain moisture. Prepare the coleslaw 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 several grinds of black pepper. Taste and adjust acidity or sweetness; the dressing should be slightly tangy to cut the BBQ richness. Toss the coleslaw: Add 2 cups of coleslaw mix to the dressing and fold gently until the cabbage and carrots are evenly coated. If adding cilantro or green onions, fold them in now. Let the slaw sit for 5 minutes so flavors meld but maintain crispness. Lay out tortillas and assemble: Place a large flour tortilla flat on a clean surface. Spoon an even portion of sauced chicken into the center, leaving 1–2 inches clear at the edges. Top with a generous scoop of prepared coleslaw so both textures are front and center. Roll and secure: Fold the left and right sides of the tortilla over the filling, then roll from the bottom up, keeping the filling tight to avoid gaps. If needed, secure with a toothpick while slicing, or wrap in parchment for transport. Slice and serve: Repeat with remaining tortillas and fillings, then slice each roll in half on the diagonal for easier handling. Serve immediately for best texture; if making ahead, wrap tightly in plastic and refrigerate, slicing just before serving to preserve slaw crunch.

Storage Tips

For short-term storage, wrap each filled tortilla tightly in plastic wrap or parchment and refrigerate for up to 24 hours. To keep the coleslaw crisp, store the dressed slaw separately in an airtight container and assemble wraps within the day. If you must prepare in advance for a picnic, pack chicken and slaw separately and assemble on-site. Freezing is not recommended because mayonnaise-based coleslaw becomes watery after thawing; cooked chicken can be frozen separately for up to 3 months and thawed overnight in the refrigerator.

Ingredient Substitutions

Switch mayo for an equal amount of Greek yogurt for a tangier, lower-fat slaw, but reduce yogurt by a tablespoon if it’s too watery. Replace flour tortillas with whole-wheat or corn tortillas for more fiber — note corn tortillas may be smaller. For a vegan version, use shredded smoked jackfruit in place of chicken and vegan mayonnaise. If you prefer less sugar, use a sugar substitute or reduce the sugar to 1 teaspoon and add a touch more vinegar to maintain balance.

Serving Suggestions

Serve the wraps with a side of kettle chips, a simple mixed-green salad, grilled corn, or pickles to add acidity. For a picnic platter, slice the wraps and arrange them on a board with fresh fruit and raw vegetable sticks. Garnish with extra cilantro, a drizzle of extra BBQ sauce, or a wedge of lime for brightness. For game day, cut into bite-sized pinwheels and secure with toothpicks for easy snacking.

Cultural Background

The concept of pairing barbecue-flavored protein with crunchy slaw is rooted in American barbecue traditions where acidic slaws often accompany smoked meats to cut through fat and smoke. Combining those elements into a handheld wrap is a modern, portable interpretation that borrows from southern barbecue plates and casual lunch formats. This hybrid honors classic flavor pairings while embracing convenience and cross-regional influences.

Seasonal Adaptations

In summer, use fresh crunchy cabbage and add thinly sliced summer apples or watermelon radish for extra brightness. In cooler months, fold in roasted sweet potato cubes or swap cilantro for chopped flat-leaf parsley and add roasted, warmed chicken. For holiday or autumn menus, use a maple-smoked BBQ sauce and toss in toasted pepitas for extra texture and seasonal warmth.

Meal Prep Tips

Plan components across two containers: BBQ chicken in one, dressed slaw in another. Pre-portion tortillas and wrap each in parchment so assembly takes under five minutes at lunch. Use a shallow, airtight container for the slaw to minimize bruising, and keep herbs dry in a paper-towel-lined container to preserve freshness. When reheating chicken, do so briefly in a skillet to avoid drying and finish with a splash of water if needed to revive juiciness.

These wraps are simple, forgiving, and perfect for making your own. Whether assembled in a rush before work or plated for a relaxed weekend lunch with friends, they deliver bright texture and familiar BBQ comfort. Give them your personal twist and enjoy how easily they become a repeat favorite.