There is nothing quite like the irresistible combination of smoky, tender meat and a crisp, refreshing crunch in these BBQ Chicken Wraps. This recipe delivers a highly appetizing, visually stunning meal that looks like it came straight out of a professional food photography studio. The secret lies in balancing the sweet and savory shredded chicken with a vibrant, freshly tossed slaw.
Every bite offers a masterclass in texture, wrapped neatly inside a warm, gently charred tortilla. You will taste the sharp, creamy tang of the dressing cutting right through the rich, sticky barbecue sauce. Served on a rustic wooden cutting board with a small white bowl of extra BBQ sauce for dipping, this dish is guaranteed to become a household favorite.
Why You’ll Love This Recipe
- Perfect Textural Contrast: The soft, warm tortillas and juicy shredded chicken perfectly contrast the crisp, vibrant purple and green cabbage coleslaw.
- Sensory Satisfaction: You will love the appetizing sight of the light grill marks on the tortilla and the fresh pop of chopped cilantro.
- Quick & Customizable: By relying on straightforward searing and shredding techniques, you get massive flavor with minimal time at the stove.
- Dipping Delight: Serving these alongside a small bowl of extra BBQ sauce ensures every single bite is packed with maximum moisture and flavor.
Ingredients & Substitutions
Boneless Skinless Chicken Breasts: You will need 1 lb (450g) of chicken breasts to create the hearty filling. They sear beautifully and shred easily to soak up the sauce.
Olive Oil & Seasonings: Use 1 tbsp (15ml) olive oil, 1/2 tsp (3g) salt, and 1/2 tsp (1g) black pepper for searing. This invisible but crucial step builds the savory flavor foundation before the sauce is added.
BBQ Sauce: You will need 1 cup (240ml) of your favorite high-quality barbecue sauce, plus extra for serving. This coats the shredded chicken and provides that signature sticky, sweet-smoky glaze.
Purple & Green Cabbage: Use 1 cup (90g) of shredded purple cabbage and 1 cup (90g) of shredded green cabbage. This visually striking duo provides the essential structural crunch shown in the final dish.
Creamy Dressing: Whisk 1/4 cup (60ml) mayonnaise with 1 tbsp (15ml) apple cider vinegar to create a bright, tangy dressing. This classic foundation binds the slaw and balances the heavy sweetness of the BBQ chicken.
Flour Tortillas: You need 4 large (10-inch or 25cm) flour tortillas. They are pliable enough to hold the generous filling and take on beautiful, light grill marks when heated.
Fresh Cilantro: Reserve 1/4 cup (15g) of freshly chopped cilantro for garnishing inside the wrap. This adds a bright, herbal freshness that lifts the entire flavor profile.
Equipment Needed
- Large Cast-Iron Skillet or Pan: Essential for getting a golden-brown sear on the chicken breasts.
- Grill Pan: Required to achieve those distinct, professional-looking light grill marks on the tortillas.
- Two Forks or Meat Claws: For pulling and shredding the cooked chicken perfectly.
- Mixing Bowls: You will need two—one for tossing the sticky BBQ chicken and one for the creamy slaw.
Step-by-Step Instructions
1. Sear and Cook the Chicken
Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat until it shimmers. Season the 1 lb (450g) of chicken breasts with salt and pepper, then gently lower them into the pan. Listen for a sharp sizzle and let them cook undisturbed for 6-7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C).
2. Shred and Sauce
Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes to retain its juices. Use two forks to pull the meat apart into fine, bite-sized shreds. Place the shredded chicken into a bowl, pour in 3/4 cup (180ml) of the BBQ sauce, and toss until every strand is glossy and evenly coated.
3. Prepare the Vibrant Slaw
In a separate mixing bowl, whisk together the 1/4 cup (60ml) mayonnaise and 1 tbsp (15ml) apple cider vinegar until completely smooth and creamy. Add the 1 cup (90g) purple cabbage and 1 cup (90g) green cabbage to the bowl. Toss aggressively until the cabbage is evenly coated and the colors look vibrant and saturated.
4. Assemble the Wraps
Lay the 4 large flour tortillas flat on your workspace. Spoon a generous row of the sticky BBQ chicken onto the lower third of each tortilla. Top the chicken directly with a heavy handful of the creamy coleslaw, then sprinkle with the freshly chopped cilantro.
5. Fold and Grill
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a secure, closed cylinder. Heat your grill pan over medium heat and lightly grease it. Place the wraps seam-side down onto the hot pan, pressing gently, and watch for light brown grill marks to appear after about 2-3 minutes.
6. Garnish and Serve
Transfer the finished wraps to a rustic wooden cutting board. Use a sharp serrated knife to slice one wrap in half on a bias, showcasing the vibrant, multi-layered filling. Serve immediately alongside a small white bowl filled with the remaining 1/4 cup (60ml) of extra BBQ sauce for dipping.
Expert Tips for Success
- Dry the Cabbage: Make sure your cabbage is completely dry before adding the creamy dressing to prevent a soggy, watered-down slaw.
- Rest the Chicken: Always wait 5 minutes before shredding your chicken; this allows the proteins to relax and keeps the juices inside the meat.
- Don’t Overstuff: Leave at least a two-inch border around the edges of your tortilla to ensure a tight, mess-free roll.
- Lock the Seam: Placing the wrap seam-side down on the hot grill pan first melts the tortilla slightly, sealing it shut so it won’t burst open while eating.
Storage & Reheating/Freezing
For the best texture, store the BBQ chicken and the coleslaw in separate airtight containers in the refrigerator for up to 4 days. Storing them separately prevents the tortillas from absorbing the dressing and turning mushy. When you are ready to eat, reheat the chicken gently in the microwave or on the stove, then assemble fresh wraps.
The cooked BBQ chicken freezes exceptionally well for up to 3 months. Thaw it overnight in the fridge before reheating. Do not freeze the dressed coleslaw or assembled wraps, as the mayonnaise will separate and the cabbage will lose its crucial crunch.
What to Serve With This
Transform your BBQ Chicken Wraps into a spectacular feast by pairing them with a variety of incredible side dishes and appetizers. If you love fresh and tangy starters, try serving them alongside our marinated cucumber tomato salad, mexican cucumber salad, or dill pickle deviled eggs. For something warm and comforting, a bowl of crock pot potato soup, loaded potato soup, or potato bean soup makes the perfect cozy companion.
Looking for hearty, shareable appetizers? You can’t go wrong with our crispy baked zucchini chips, garlic parmesan chicken wings, bacon jalapeno popper cheese balls, or a warm boat dip with marinated cheese appetizer. If you want to expand your dinner spread with more handhelds, consider adding our garlic aioli burger sliders, beef brisket waffle sandwich, crispy chicken caesar sandwich, or chicken caesar croissant sandwich.
For those who love global flavors and vibrant bowls, mix things up by preparing our greek chicken bowls, grilled steak bowl, grilled shrimp bowl, or chicken parm cottage cheese bowl. If you prefer elegant poultry and seafood dishes, our brazilian coconut chicken, coconut lime fish curry, stuffed salmon, mediterranean salmon and rice, cod piccata recipe, or old bay crab cakes recipe will steal the show.
Pasta and casseroles always make fantastic sides or follow-up meals! Dive into our John Legend’s baked mac and cheese, honey pepper chicken mac and cheese, marry me chicken pasta, or garlic butter chicken pasta. You’ll also love our creamy tuscan shrimp, creamy red pepper pasta, creamy mushroom tortellini, creamy mushroom pappardelle, creamy mushroom alfredo, creamy spinach and mushroom lasagna, or cajun steak pasta.
Craving Mexican-inspired flavors? Pair your wraps with sweet potato black bean enchiladas, creamy green chicken enchiladas, cheesy chicken enchiladas, baked chile rellenos, or grilled fish tacos recipe. If a savory bake is more your style, try our salsa verde chicken casserole, eggplant ricotta bake, southern squash dressing recipe, or classic old-fashioned goulash recipe and creamy german goulash.
Don’t forget the crispy, oven-baked classics! Make a feast with our oven-baked bbq ribs, garlic parmesan meatloaf, korean fried chicken recipe, baked pesto mozzarella chicken, buffalo chicken bombs, or baked arancini. We also highly recommend our crispy garlic butter potatoes, scalloped potatoes recipe, and texas roadhouse cinnamon honey butter served over warm rolls.
For quick lunches and lighter bites, check out our cheesy garlic chicken wraps, caramelized onion and apple grilled cheese, cheesy ground beef melt, grilled chicken bacon ciabatta, or homemade egg rolls recipe and baked dumplings with a side of homemade teriyaki sauce. Keep things fresh with a hot honey halloumi salad, orzo kale salad, caprese pasta salad, or tzatziki recipe.
Explore more dynamic dinners like our korean beef bulgogi, shrimp and broccoli stir fry, blackened steak and shrimp alfredo, slow cooker greek chicken, slow cooker garlic beef pasta, greek turkey meatballs, crockpot grape jelly meatballs, beef bacon deviled eggs, marsala chicken orzo, or creamy chicken orzo.
End your perfect meal with one of our show-stopping desserts! Indulge in honey pistachio baklava cheesecake, no bake chocolate cheesecake, no bake nutella cheesecake, sugar cookie cheesecake, or raspberry cheesecake truffles. If you love baked treats, bake a lemon cloud cake recipe, lemon custard cake, mexican chocolate milk cake, crazy crust pie, or apple cream cheese danish.
Cookie and candy lovers will obsess over our cherry chocolate chip shortbread cookies, pistachio pudding cookies, greek honey cookies, cookies cream skillet cookie, vampire fudge recipe, cherry chocolate bonbons recipe, or peanut butter cup chocolate roll. Don’t forget fun twists like our blackberry goat cheese puff pastry twists, high protein black bean brownies, homemade bbq chicken pizza, or hot honey pepperoni pizza.
If you’re already planning tomorrow’s breakfast, prep our coconut cream pie overnight oats, lemon chia pudding, oven baked egg bites, savory breakfast pop tarts, cinnamon cruffin recipe, cruffin recipe, or lemon caper sauce to drizzle over morning eggs!
Frequently Asked Questions
Yes, you can prep the ingredients in advance. Store the shredded BBQ chicken and the un-dressed chopped cabbage in separate airtight containers in the fridge for up to 4 days. Mix the slaw with the dressing and assemble the wraps right before eating for the best texture.
Absolutely! Using a store-bought rotisserie chicken is a fantastic shortcut. Simply shred 3 cups of cooked chicken, skip the searing step, and immediately toss the warm meat with your favorite BBQ sauce.
To prevent a soggy wrap, ensure your cabbage is completely dry before tossing it with the creamy dressing. Additionally, assembling the wraps just before serving and grilling them immediately creates a barrier that keeps the moisture inside without ruining the tortilla.
Place your filling on the lower third of the tortilla, leaving a two-inch border. Fold the left and right sides in over the filling, then tightly roll from the bottom up. Grilling the wrap seam-side down first will ‘seal’ the edges together.
Recipe Card
Ultimate BBQ Chicken Wraps with Crunchy Coleslaw
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 6-7 minutes per side until deeply golden brown and fully cooked (165°F).
- Let the chicken rest for 5 minutes, then use two forks to shred the meat. Toss the shredded chicken with 3/4 cup of BBQ sauce until completely coated.
- In a separate bowl, whisk together the mayonnaise and apple cider vinegar. Add the shredded purple and green cabbage, tossing well until the vibrant slaw is fully coated.
- Lay out the flour tortillas. Place a generous amount of sticky BBQ chicken on each, top with the creamy coleslaw, and sprinkle with fresh chopped cilantro. Fold the sides inward and roll tightly.
- Heat a greased grill pan over medium heat. Place the wraps seam-side down and grill for 2-3 minutes until light grill marks appear and the seam is sealed.
- Slice wraps in half on a bias to reveal the filling. Serve immediately on a rustic board with the remaining 1/4 cup of extra BBQ sauce in a small bowl.
Notes
Tip 2: Always place the wrap seam-side down on the grill pan first; this acts as a 'glue' and keeps the wrap securely closed.
Closing & Subscribe
These ultimate BBQ Chicken Wraps prove that you don’t need hours in the kitchen to produce a visually stunning, incredibly satisfying meal. The perfect union of sticky shredded chicken, creamy purple and green cabbage slaw, and light grill marks on a warm tortilla makes this recipe an absolute winner.
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