BBQ Chicken Coleslaw Wraps
A fast, flavorful meal that combines shredded BBQ-coated chicken with crunchy cabbage slaw wrapped in a tortilla or lettuce leaf, perfect for quick lunches and easy dinners.
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.
Notes
For a picnic or lunchbox, keep the chicken and slaw in separate containers and assemble at mealtime so the tortillas or lettuce stay crisp. Components can be refrigerated separately for 3–4 days. Tortillas can be warmed before use for pliability.