Chef Maria Rodriguez - BBQ and Comfort Food Specialist
👨‍🍳 Comfort Food Expert

Recipe by Mitchell

🎓 15 Years Professional Cooking Experience ⏰ Certified Culinary Arts Professional 🍽️ Featured in Taste of Home Magazine

❤️ My Recipe Story

"I developed this recipe after countless lunch breaks trying to find something that was both satisfying and quick to make. My family was tired of the same old sandwiches, and I wanted something with bold flavors but still fresh and light. After experimenting with different BBQ sauces and coleslaw ratios, I landed on this combination that my kids now request every week. The key is making sure your coleslaw is properly dressed but not soggy, so it stays crunchy even if you're packing these for lunch the next day."

Chef Maria Rodriguez has spent over 15 years perfecting American comfort food classics with a focus on quick, family-friendly meals. Her philosophy centers on bold flavors, fresh ingredients, and practical recipes that fit into busy lifestyles without sacrificing taste.

View All Mitchell's Recipes →
Two BBQ chicken wraps cut in half on a white ceramic plate, showing layers of shredded BBQ chicken, purple and green coleslaw, and melted cheese, all wrapped in golden-brown grilled tortillas with BBQ sauce drizzled on top

Why This BBQ Chicken Wrap Recipe Works

The magic of these wraps lies in the contrast between the warm, smoky BBQ chicken and the cool, crisp coleslaw. By cooking the chicken fresh and tossing it with BBQ sauce while it's still warm, the meat absorbs maximum flavor and stays incredibly tender. The homemade coleslaw provides not just crunch, but also a tangy counterpoint that prevents the wrap from feeling too heavy or one-dimensional.

Another key to success is the order of assembly and the proper tortilla preparation. Warming your tortillas makes them pliable and less likely to tear, while the strategic layering ensures every bite has the perfect ratio of chicken to slaw. This recipe is also highly adaptable—you can use rotisserie chicken for an even faster version, or grill the chicken for extra smokiness. The coleslaw can be made up to a day ahead, and the wraps can be assembled in the morning for lunch later.

💡 Professional Tip

Don't overdress your coleslaw! Start with less dressing than you think you need and add more if necessary. The coleslaw should be lightly coated, not swimming in dressing, or it will make your wrap soggy within minutes.

Frequently Asked Questions

Yes! You can cook the chicken and prepare the coleslaw up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the BBQ chicken in a skillet or microwave, then assemble fresh wraps. If you need to assemble wraps ahead, do so no more than 4-6 hours in advance and wrap tightly in foil or plastic wrap to prevent drying out.

Absolutely! Using rotisserie chicken is a great time-saver. You'll need about 3 cups of shredded rotisserie chicken. Simply remove the skin, shred the meat, and toss it with BBQ sauce in a skillet over medium heat for 3-4 minutes until warmed through. This reduces your total time to about 15 minutes.

This recipe works with any BBQ sauce you prefer! Sweet and smoky sauces like Sweet Baby Ray's or KC Masterpiece work beautifully, while tangy Carolina-style sauces add a different dimension. For a spicier version, try a chipotle or bourbon BBQ sauce. You can also mix equal parts BBQ sauce and buffalo sauce for a BBQ-buffalo hybrid wrap.

Yes! For a lighter coleslaw, substitute Greek yogurt for half or all of the mayonnaise. You can also use a vinegar-based coleslaw dressing with no mayo at all—just increase the apple cider vinegar to 1/4 cup, add 2 tablespoons olive oil, and include a teaspoon of Dijon mustard for body and flavor.

Chicken is safely cooked when it reaches an internal temperature of 165°F measured with a meat thermometer at the thickest part. Visually, the chicken should no longer be pink inside and the juices should run clear. If you don't have a thermometer, cut into the thickest part—the meat should be white throughout with no translucent areas.

These wraps pair wonderfully with sweet potato fries, regular French fries, or baked potato wedges. For lighter options, serve with a simple side salad, corn on the cob, or fresh fruit. Pickles, chips, or a cup of tomato soup also make excellent accompaniments. For a complete BBQ experience, add some baked beans on the side.

Yes! After assembling, brush the outside of each wrap lightly with olive oil or melted butter. Place on a preheated grill or grill pan over medium heat for 2-3 minutes per side until golden brown with grill marks. You can also use a panini press for 3-4 minutes. This creates a crispy exterior while keeping the inside warm and melty.

Store leftover BBQ chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Assembled wraps will get soggy, so it's best to store components separately and assemble fresh wraps when ready to eat. Reheat chicken gently in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out.

Recipe Troubleshooting Guide

✅

Soggy Wraps

Problem: Your wraps are getting soggy and falling apart shortly after assembly.

Solution: This usually happens when there's too much liquid. Make sure to drain any excess moisture from your coleslaw before adding it to the wrap. Don't overdress the slaw, and let it sit in a colander for a few minutes before using. Also, avoid adding too much BBQ sauce—the chicken should be coated but not dripping. If meal prepping, wrap tightly in foil to prevent moisture loss rather than plastic wrap.

✅

Dry Chicken

Problem: The chicken turns out dry and tough instead of juicy and tender.

Solution: Don't overcook the chicken! Use a meat thermometer and remove from heat at exactly 165°F. Let the chicken rest for 5 minutes before shredding—this allows juices to redistribute. If using lean chicken breasts, consider pounding them to even thickness before cooking, or switch to chicken thighs which are naturally more forgiving and stay moister.

✅

Wraps Won't Stay Closed

Problem: Your wraps keep unrolling or falling apart when you try to eat them.

Prevention: Make sure you're using large 10-inch tortillas and warming them properly so they're pliable. Don't overfill—use only about 3/4 cup total filling per wrap. When rolling, fold in the sides first, then roll tightly from the bottom, tucking as you go. For extra security, wrap the bottom half in foil or parchment paper, which also makes eating easier.

✅

Bland Coleslaw

Problem: The coleslaw tastes flat and doesn't have enough flavor.

Recovery: Coleslaw needs proper seasoning and time. Make sure you're adding enough salt and pepper—taste and adjust before assembling wraps. The celery seed is important for that classic coleslaw flavor, so don't skip it. Let the dressed coleslaw sit for at least 5-10 minutes before using; this allows the salt to draw out moisture from the cabbage and the flavors to meld. You can also add a pinch of garlic powder or a dash of hot sauce for extra depth.

✅

Tortillas Tearing

Problem: Your tortillas keep tearing when you try to roll them.

Prevention: Cold tortillas are brittle and prone to tearing. Always warm them before using—either in a dry skillet for 15-20 seconds per side, or wrapped in damp paper towels in the microwave for 20-30 seconds. Make sure they're fully warmed through and pliable before adding filling. Also check that your tortillas aren't expired, as older tortillas become dry and crack easily.

✅

Flavor Balance Issues

Too Sweet: If your wraps are too sweet, use a tangier BBQ sauce or add a squeeze of fresh lime juice to the chicken. You can also increase the vinegar in the coleslaw slightly to balance the sweetness.

Too Salty: If too salty, rinse your coleslaw under cold water and re-dress with unsalted dressing. Use a low-sodium BBQ sauce and be cautious with added salt. Adding more fresh cabbage or lettuce can also dilute saltiness.

Bland: Boost flavor by adding garlic powder and smoked paprika to the chicken, increasing the vinegar and celery seed in the coleslaw, and using a high-quality, flavorful BBQ sauce. A pinch of cayenne or hot sauce can also wake up flat flavors.

Overhead view of measured ingredients arranged on a white marble counter: raw chicken breasts, a bowl of purple and green cabbage mix, shredded carrots, bottle of BBQ sauce, tortillas, mayonnaise, and small bowls of spices

Selecting the Best Ingredients for BBQ Chicken Wraps

The foundation of great BBQ chicken wraps starts with quality ingredients. For the chicken, look for organic, free-range breasts if possible, as they tend to be more flavorful and have better texture. If you can only find thick chicken breasts, consider butterflying them or pounding to an even thickness—this ensures they cook evenly and don't dry out. Chicken thighs are an excellent alternative if you prefer darker meat, though they'll add a few more minutes to cooking time.

For the coleslaw, freshness is key. Pre-shredded coleslaw mix is convenient and works perfectly well, but if you have time, shredding your own cabbage and carrots ensures maximum crunch and freshness. Choose firm, heavy heads of green or purple cabbage with tightly packed leaves. Your BBQ sauce choice will define the overall flavor profile—experiment with different styles to find your favorite. When selecting tortillas, opt for the freshest available, checking the expiration date and choosing those with the fewest preservatives for best texture and flavor.

Essential Ingredient Notes

  • Chicken Breast: Choose breasts that are similar in size for even cooking. Look for plump, pink meat without any gray spots. Organic or air-chilled chicken often has better flavor and texture than conventional. If your breasts are very thick (over 1 inch), butterfly or pound them to 3/4-inch thickness for faster, more even cooking.
  • BBQ Sauce: The BBQ sauce is the star flavoring, so choose wisely. Kansas City-style is sweet and thick, Memphis-style is tangier and thinner, and Carolina-style is vinegar-based and lighter. Check the sugar content if you're watching sweetness—some sauces have over 15g per serving. Homemade BBQ sauce works beautifully if you have time.
  • Cabbage Mix: Pre-shredded coleslaw mix saves time, but check the bag for excess moisture or wilted pieces. For the crunchiest slaw, buy a fresh head of green cabbage and shred it yourself with a knife or mandoline. The finer the shred, the easier it is to eat in the wrap. Purple cabbage adds beautiful color but can sometimes taste more bitter than green.
Action shot of golden-brown shredded chicken being tossed with glossy BBQ sauce in a black cast iron skillet, steam rising, with a wooden spoon mixing the ingredients

Mastering the Technique for Perfect Wraps

The cooking technique for these wraps is straightforward, but a few key steps make all the difference. When cooking the chicken, resist the urge to move it around constantly—let it develop a nice golden crust on each side before flipping. This adds flavor and helps keep the meat juicy. After cooking, the resting period is crucial. Those five minutes allow the muscle fibers to relax and reabsorb juices, making shredding easier and keeping the meat moist.

Assembly order matters more than you might think. Always start with the chicken as your base layer, add the coleslaw on top, then any cheese or additional toppings. This prevents the tortilla from getting soggy too quickly. The rolling technique is simple once you get the hang of it: fold both sides in first to create walls that contain the filling, then roll tightly from the bottom, using your fingers to tuck and compress the filling as you go. A tight roll prevents ingredients from falling out and makes eating much neater.

The Perfect Shred Method

After your chicken has rested, place it on a cutting board and use two forks to shred it. Hold one fork steady to anchor the chicken while using the other fork to pull the meat apart along the natural grain. Work in a pulling motion rather than cutting. For even more tender results, shred while the chicken is still quite warm—the heat helps the fibers separate more easily. The goal is long, thin shreds that will soak up the BBQ sauce beautifully.

BBQ Chicken Wraps with Crunchy Coleslaw

Prep 10 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

For the BBQ Chicken

  • 1/3 cup mayonnaise
    Use full-fat mayo for best flavor and creaminess
  • 2 tablespoons apple cider vinegar
    Adds tang and helps cut through the richness
  • 1 tablespoon honey
    Balances the acidity; maple syrup works too
  • 1/2 teaspoon celery seed
    Classic coleslaw flavor; don't skip this!
  • Salt and pepper to taste
    Start with 1/4 teaspoon each and adjust

For the Coleslaw

  • 1 lb boneless skinless chicken breast
    About 2 large breasts; pound to even thickness if thick
  • 1/2 cup BBQ sauce, plus extra for drizzling
    Your favorite brand; sweet or smoky both work great
  • 4 large flour tortillas (10-inch)
    Burrito-size; make sure they're fresh and pliable
  • 2 cups shredded cabbage mix
    Coleslaw mix from the store or shred your own
  • 1/2 cup shredded carrots
    Usually included in coleslaw mix; adds color and sweetness
  • 1 tablespoon olive oil
    For cooking the chicken; vegetable oil works too
  • 1/2 cup shredded cheddar cheese (optional)
    Adds richness; Monterey Jack or pepper jack are great alternatives

Instructions

  1. Prepare the Chicken

    Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then shred using two forks.

  2. Make BBQ Chicken

    Return the shredded chicken to the skillet over medium heat. Add 1/2 cup BBQ sauce and toss with tongs or a spatula until the chicken is evenly coated. Cook for 2-3 minutes, stirring occasionally, until the sauce is heated through and slightly caramelized. Remove from heat and set aside.

  3. Prepare Coleslaw

    In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper until smooth. Add the shredded cabbage and carrots, tossing with tongs until all vegetables are evenly coated with dressing. Let sit for 5 minutes to allow the cabbage to soften slightly and flavors to develop.

  4. Warm Tortillas

    Heat a dry skillet over medium heat. Place one tortilla in the skillet and warm for 15-20 seconds per side until pliable and slightly toasted. Alternatively, stack tortillas between damp paper towels and microwave for 20-30 seconds. Keep warm wrapped in a clean kitchen towel.

  5. Assemble Wraps

    Place each warm tortilla on a flat surface or large plate. Add about 3/4 cup of BBQ chicken in a line down the center, leaving about 2 inches of space on both sides. Top with about 1/2 cup of coleslaw and sprinkle with 2 tablespoons of shredded cheese if using. Drizzle with additional BBQ sauce if desired.

  6. Roll and Serve

    Fold the left and right sides of the tortilla over the filling to create walls. Starting from the bottom edge closest to you, tightly roll the tortilla up and away from you, using your fingers to tuck the filling in as you roll. Cut each wrap in half diagonally with a sharp knife. Serve immediately, or wrap tightly in foil for later.

Recipe Notes & Tips

Storage

Store leftover BBQ chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. The chicken can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating. Do not freeze assembled wraps or the coleslaw as they will become soggy and lose texture.

Serving Suggestions

Serve these wraps with sweet potato fries, regular fries, or kettle chips for a complete meal. They're also excellent alongside corn on the cob, baked beans, or a simple green salad. For drinks, try sweet tea, lemonade, or a cold beer. Cut into pinwheels for a party appetizer presentation.

Variations

Try buffalo chicken wraps by mixing BBQ sauce with buffalo sauce. Use grilled chicken for extra smoky flavor, or substitute pulled pork for BBQ pork wraps. Make it healthier with whole wheat tortillas and Greek yogurt-based coleslaw. Add pickled jalapeños, avocado slices, or crispy bacon for additional toppings. For a low-carb option, use large lettuce leaves instead of tortillas.