A fast, flavorful meal that feels like a backyard cookout wrapped up for weekday life — BBQ Chicken Coleslaw Wraps are shredded BBQ-coated chicken tucked into a tortilla or crisp lettuce leaf with crunchy cabbage slaw, optional cheese or avocado, and extra sauce if you like. They’re perfect for quick lunches, easy dinners, or packing for picnics because everything comes together in minutes and travels well when layered correctly. If you enjoy simple, saucy chicken recipes, this style shares bright, bold flavors with other fuss-free chicken dishes like Air Fryer Bang Bang Chicken that use a single dramatic sauce to carry the dish.
Why you’ll love this dish
This wrap hits several home-run boxes: minimal hands-on time, family-friendly flavors, and crunchy freshness from the slaw. It’s sweet and smoky from the BBQ, cool and crisp from the cabbage and carrot, and endlessly tweakable with add-ins like cheese, avocado, or an extra drizzle of sauce.
“I made these for a busy weeknight and they vanished—quick, messy, and totally satisfying.” — a tested weeknight favorite
Reasons to make it today:
- Fast: uses leftover or rotisserie chicken, ready in under 15 minutes.
- Flexible: serve in tortillas or lettuce for low-carb options.
- Packable: components keep well if you assemble just before eating.
- Crowd-pleaser: kids and adults like the familiar BBQ flavors.
Preparing BBQ Chicken Coleslaw Wraps
Here’s how the recipe flows so you know what to expect before you start: shred or grab cooked chicken, toss it with BBQ sauce, toss quick fresh slaw, then build wraps with tortillas or lettuce leaves. Optional add-ons—cheese, avocado, extra sauce—are added at the end. No cooking required if the chicken is already cooked, which makes this a true shortcut meal.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie chicken works great; see tips)
- 1/2 to 3/4 cup BBQ sauce (adjust to taste)
- 3 cups chopped cabbage (green, purple, or a mix)
- 1 medium carrot, grated
- 2 green onions, thinly sliced
- 4–6 large tortillas or 8–12 large butter lettuce leaves
- Salt and pepper, to taste
Optional: - 1 cup shredded cheddar or Monterey Jack cheese
- 1 ripe avocado, sliced
- Extra BBQ sauce or ranch for drizzling
Substitutions and notes:
- Chicken: use shredded leftover roast chicken, pulled chicken from the slow cooker, or canned chicken in a pinch (drained).
- Cabbage: pre-shredded coleslaw mix speeds prep.
- Tortillas: use flour, whole wheat, or corn warmed slightly so they fold without cracking.
Step-by-step instructions
- Combine the chicken and BBQ sauce. Put shredded chicken in a bowl and toss with enough BBQ sauce to coat evenly. Taste and add more sauce if you want it saucier.
- Make the slaw. In a separate bowl, combine chopped cabbage, grated carrot, and sliced green onion. Season with a pinch of salt and pepper. You can add a light splash of vinegar or a teaspoon of mayo if you prefer creamier slaw.
- Build the wraps. Lay a tortilla or lettuce leaf flat. Add a generous spoonful of BBQ chicken down the center. Top with a handful of slaw.
- Add optional toppings. Sprinkle cheese, place avocado slices, or drizzle extra sauce over the slaw if desired.
- Wrap and serve. Fold the sides in and roll tight for tortillas. If using lettuce, fold like a taco and eat immediately. To pack for later, keep slaw and avocado separate and assemble just before eating to avoid sogginess.
Best ways to enjoy it
Serve these wraps hot, warm, or room temperature. For a picnic or lunchbox, keep the chicken and slaw in separate containers and assemble at mealtime so the tortillas or lettuce stay crisp. For a fuller meal, pair with:
- Sweet potato fries or kettle chips
- A light cucumber salad
- Pickled jalapeños or dill pickles for tang
For a crunchy complement, try pairing with air-fried sides such as these Air Fryer Ranch-Crusted Chicken Bites which echo the snackable, handheld vibe.
Storage and reheating tips
- Refrigerate components separately. Store shredded BBQ chicken in an airtight container in the fridge for 3–4 days. Keep the slaw in a separate container for up to 3 days.
- Freezing: cooked shredded chicken can be frozen (in sauce) for up to 3 months, but assembled wraps don’t freeze well because of lettuce and slaw.
- Reheating: warm leftover chicken in a skillet over medium heat for 3–5 minutes or microwave in 30-second intervals until hot. If you reheat with sauce, add a tablespoon of water to loosen the sauce and prevent drying.
- Safety: cool cooked chicken to room temperature no longer than 2 hours before refrigerating to reduce bacterial risk.
Helpful cooking tips
- Shred chicken fast: use two forks, or toss warm chicken in a stand mixer with the paddle on low for 30 seconds.
- Toss the BBQ sauce gradually so you control the moisture. Less sauce keeps the wrap from getting soggy.
- If packing for lunch, put slaw in a jar and press down to reduce air; pack sauces in a small leakproof container or squeeze bottle.
- Heat tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them more pliable. For extra flavor, lightly char them on a hot pan.
- Use a blend of cabbage for color and texture—purple cabbage adds visual appeal and a slight peppery note.
Creative twists
- Spicy: mix sriracha into the BBQ sauce or add pickled jalapeños.
- Creamy slaw: fold 2 tablespoons mayo and 1 teaspoon apple cider vinegar into the slaw for a classic coleslaw texture.
- Low-carb/keto: skip tortillas and serve in butter lettuce or collard green leaves.
- Vegetarian: replace chicken with shredded jackfruit tossed in BBQ sauce or use grilled tempeh strips.
- Tex-Mex: add black beans, corn, cilantro, and a squeeze of lime for southwestern flavor.
Common questions
Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is ideal—tender, already cooked, and flavorful. Shred it and toss with the BBQ sauce as directed.
Q: How long does it take to make?
A: If you have cooked chicken on hand, active prep is about 10–15 minutes: 5 minutes to toss the chicken, 5–7 minutes to make the slaw, and a couple of minutes to assemble wraps.
Q: Can I make these ahead for lunches?
A: Partially—prepare chicken and slaw separately and store in airtight containers. Pack tortillas and toppings separately and assemble at lunchtime to keep tortillas and avocado fresh.
Q: Are these safe to pack with avocado?
A: Avocado will brown over time. To slow browning, toss slices with a little lemon or lime juice and pack them separately if you’ll eat the wrap later.
Q: What’s the best BBQ sauce to use?
A: Use a balanced bottle you like—hickory or sweet molasses styles are crowd-pleasers. For a smoky depth, choose a sauce with hickory or mesquite; for tang, choose one with vinegar notes.
Q: Can I freeze the assembled wrap?
A: Not recommended. Freezing ruins the texture of fresh slaw and lettuce. Freeze only the shredded BBQ chicken if needed.
BBQ Chicken Coleslaw Wraps
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Rotisserie chicken works great.
- 0.5 to 0.75 cup BBQ sauce Adjust to taste.
- 3 cups chopped cabbage Green, purple, or a mix.
- 1 medium carrot, grated
- 2 green onions thinly sliced
- 4-6 large tortillas or 8-12 large butter lettuce leaves
- Salt and pepper To taste.
Optional Ingredients
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 ripe avocado, sliced
- Extra BBQ sauce or ranch for drizzling
Instructions
Preparation
- Combine the chicken and BBQ sauce. Put shredded chicken in a bowl and toss with enough BBQ sauce to coat evenly. Taste and add more sauce if you want it saucier.
- Make the slaw. In a separate bowl, combine chopped cabbage, grated carrot, and sliced green onion. Season with a pinch of salt and pepper. You can add a light splash of vinegar or a teaspoon of mayo if you prefer creamier slaw.
Assembly
- Lay a tortilla or lettuce leaf flat. Add a generous spoonful of BBQ chicken down the center. Top with a handful of slaw.
- Add optional toppings. Sprinkle cheese, place avocado slices, or drizzle extra sauce over the slaw if desired.
- Wrap and serve. Fold the sides in and roll tight for tortillas. If using lettuce, fold like a taco and eat immediately.