Go Back
Fresh ingredients for BBQ chicken wraps, including purple and green cabbage, creamy dressing, tortillas, and seasoned chicken.

Ultimate BBQ Chicken Wraps with Crunchy Coleslaw

Master the perfect balance of flavors with these BBQ Chicken Wraps. Featuring tender shredded chicken in a sticky, sweet glaze, paired with a vibrant, crunchy purple and green cabbage coleslaw wrapped inside a lightly grilled tortilla.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Wraps Ingredients
  • 1 lb boneless skinless chicken breasts About 450g.
  • 1 tbsp olive oil 15ml, for searing.
  • 0.5 tsp salt 3g.
  • 0.5 tsp black pepper 1g.
  • 1 cup BBQ sauce 240ml. Divided: 3/4 cup for chicken, 1/4 cup for serving.
  • 1 cup purple cabbage 90g, thinly shredded.
  • 1 cup green cabbage 90g, thinly shredded.
  • 0.25 cup mayonnaise 60ml.
  • 1 tbsp apple cider vinegar 15ml.
  • 4 large flour tortillas 10-inch size.
  • 0.25 cup fresh cilantro 15g, finely chopped.

Equipment

  • 1 Large Cast-Iron Skillet Used for searing the chicken to a golden-brown finish.
  • 1 Grill Pan Essential for creating appetizing light grill marks on the tortillas.
  • 2 Mixing Bowls For tossing the shredded BBQ chicken and mixing the creamy coleslaw.

Method
 

Making the Wraps
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 1: Make sure the cabbage is dry before mixing with the mayo and vinegar dressing to prevent a soggy wrap.
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.