BBQ Chicken Wraps (+ Homemade Coleslaw!) | Don’t Go Bacon My Heart

There’s something magical about the combination of tender, smoky BBQ chicken and crisp, creamy coleslaw all wrapped up in a soft tortilla. This perfect handheld meal has become my go-to recipe when I need something quick but don’t want to compromise on flavor. These BBQ Chicken Wraps are absolutely bursting with taste, texture, and that wonderful sweet-and-tangy BBQ goodness we all crave.

I’ve been perfecting this recipe for years, tweaking the homemade coleslaw until it’s just right—crunchy, refreshing, and the perfect counterpoint to the rich BBQ chicken. The beauty of these wraps is that they’re incredibly versatile. You can serve them for lunch, dinner, or even slice them into pinwheels for a party appetizer that will have everyone asking for your recipe.

Whether you’re looking for a quick weeknight meal, a portable lunch option, or something to serve at your next casual gathering, these BBQ Chicken Wraps tick all the boxes. Let me walk you through how to create this delicious meal that combines convenience and incredible flavor in every bite.

What You’ll Need

Let’s gather our ingredients for both the BBQ chicken and the homemade coleslaw. Don’t worry if you need to make substitutions—I’ll share some alternatives as we go along.

For the BBQ Chicken:

• 1½ pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup BBQ sauce (plus extra for serving)
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

For the Homemade Coleslaw:

• 4 cups shredded cabbage (I use a mix of green and purple)
• 1 cup shredded carrots
• ¼ cup finely diced red onion
• ⅓ cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon celery seed
• Salt and pepper to taste

Additional Wrap Ingredients:

• 6 large flour tortillas (10-inch)
• 1 cup shredded cheddar cheese
• 1 avocado, sliced (optional)
• Handful of fresh cilantro, chopped (optional)
• Lime wedges for serving

Equipment Needed

I don’t like being halfway through a recipe only to realize I need some specialized tool, so here’s what you’ll need to make these wraps:

• Large skillet or grill pan
• Cutting board and sharp knife
• Mixing bowls (large for coleslaw, small for dressing)
• Measuring cups and spoons
• Tongs for handling the chicken
• Grater for cheese (if not using pre-shredded)
• Aluminum foil (for wrapping and serving)

Step-by-Step Instructions

Preparing the Chicken:

1. Start by patting the chicken breasts dry with paper towels. This helps the seasoning stick better and promotes better browning.
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Sprinkle the seasoning mix evenly over both sides of the chicken breasts, gently pressing it in with your fingers.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
5. While the chicken is cooking, in a small bowl, mix together the BBQ sauce, honey, and apple cider vinegar.
6. Once the chicken is cooked, reduce the heat to low and pour the BBQ sauce mixture over the chicken. Turn the chicken to coat it completely in the sauce and let it simmer for another 2-3 minutes until the sauce thickens slightly and glazes the chicken.
7. Remove the skillet from heat and transfer the chicken to a cutting board. Let it rest for 5 minutes before slicing or shredding. This resting period is crucial as it allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
8. After resting, slice the chicken into strips or shred it using two forks, then return it to the skillet and toss it in the remaining sauce to ensure every piece is coated.

Making the Homemade Coleslaw:

1. In a large bowl, combine the shredded cabbage, carrots, and diced red onion.
2. In a separate smaller bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. I find using tongs or two spoons works best for this.
4. For the best flavor, let the coleslaw rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly. If you’re in a hurry, you can use it right away, but the flavor develops nicely with a bit of time.

Assembling the Wraps:

1. Warm your tortillas slightly either in the microwave for 10-15 seconds, in a dry skillet for a few seconds on each side, or in the oven wrapped in foil at 350°F for about 5 minutes. Warming the tortillas makes them more pliable and less likely to tear when rolling.
2. Lay a warm tortilla flat on your work surface and spread about a tablespoon of extra BBQ sauce in the center, leaving about a 2-inch border around the edges.
3. Place a generous portion of the BBQ chicken (about ⅓ cup) in a line down the center of the tortilla.
4. Sprinkle about 2-3 tablespoons of shredded cheddar cheese over the chicken.
5. Top with a heaping ¼ cup of the homemade coleslaw, spreading it evenly over the chicken and cheese.
6. If using, add a few slices of avocado and a sprinkle of fresh cilantro.
7. To roll the wrap, fold in the sides of the tortilla toward the center, then bring the bottom edge up and over the filling. Continue rolling tightly away from you until the wrap is sealed. If needed, you can secure it with a toothpick.
8. For the best presentation, slice the wrap diagonally in half before serving. If you’re making these for a packed lunch, wrap them tightly in foil or plastic wrap to keep them fresh.

Tips for Perfect BBQ Chicken Wraps

After making these wraps countless times, I’ve picked up some tricks that make a big difference:

• Don’t Overcook the Chicken: Overcooked chicken becomes dry and tough. Use a meat thermometer to check for doneness (165°F/75°C) or cut into the thickest part to check if the juices run clear.
• Sauce Control: If your BBQ sauce is particularly thin, simmer it for a few minutes on its own to thicken before adding it to the chicken. This prevents soggy wraps.
• Coleslaw Drainage: If your coleslaw seems too wet, give it a gentle squeeze or let it sit in a colander for a few minutes before adding it to your wraps. Excess moisture can make your wraps soggy.
• Wrap Technique: Don’t overfill your wraps or they’ll be difficult to roll and might burst when you bite into them. Spread the filling in a line down the center rather than piling it in the middle.
• Make-Ahead Options: The BBQ chicken and coleslaw can both be made up to 2 days ahead and stored separately in the refrigerator. This makes assembly super quick when you’re ready to eat.

Nutrition Information

For those keeping track of their nutritional intake, here’s a breakdown of what you can expect from one BBQ Chicken Wrap with coleslaw (values are approximate):

Variations to Try

One of the reasons I love this recipe so much is how easily it can be customized. Here are some delicious variations I’ve tried:

Different Proteins:

• Pulled Pork: Substitute the chicken with pulled pork for a classic BBQ experience.
• Grilled Shrimp: For a seafood twist, use grilled shrimp tossed in BBQ sauce.
• Chickpeas: For a vegetarian option, use roasted chickpeas tossed in BBQ sauce. They provide a nice texture and absorb the flavor wonderfully.

Coleslaw Variations:

• Southwestern: Add corn, black beans, and a touch of cumin to the coleslaw for a Tex-Mex flavor.
• Asian-Inspired: Swap the dressing for one made with rice vinegar, sesame oil, and a touch of soy sauce. Add some thinly sliced bell peppers for extra crunch.
• Apple Slaw: Add thinly sliced Granny Smith apples to the coleslaw for a sweet-tart crunch that pairs beautifully with the BBQ sauce.

Wrap Alternatives:

• Lettuce Wraps: For a low-carb option, use large lettuce leaves instead of tortillas.
• Spinach or Tomato Tortillas: These add a pop of color and subtle flavor variation.
• Pita Pockets: Stuff all the ingredients into a warm pita pocket for a different take.

Serving Suggestions

These BBQ Chicken Wraps are quite filling on their own, but if you want to round out the meal, here are some side dishes that pair wonderfully:

• Sweet Potato Fries: The sweetness complements the BBQ flavor beautifully.
• Corn on the Cob: A classic BBQ side that’s perfect with these wraps.
• Pasta Salad: A simple pasta salad with Italian dressing provides a nice contrast.
• Fruit Salad: The freshness cuts through the richness of the BBQ sauce.
• Baked Beans: Another BBQ classic that works well alongside these wraps.
• Sparkling Water with Lime: A refreshing drink that cleanses the palate between bites.
• Homemade Lemonade: The acidity pairs nicely with the rich BBQ flavors.

Storage and Make-Ahead Instructions

For the BBQ Chicken:

• Store cooked BBQ chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium-low heat with a splash of water or extra BBQ sauce to prevent it from drying out.
• The chicken can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

For the Coleslaw:

• Homemade coleslaw will keep in the refrigerator for up to 2 days. After that, it begins to release too much water and loses its crunch.
• Store it in an airtight container with a paper towel on top to absorb excess moisture.
• Give it a good stir before using.

For Assembled Wraps:

• Fully assembled wraps are best eaten within a few hours, but they can be wrapped tightly in foil and refrigerated for up to 24 hours.
• For meal prep, store the components separately and assemble just before eating.
• If you need to transport assembled wraps, wrap them tightly in foil and keep them cool until ready to eat.

Frequently Asked Questions

Q: Can I make these wraps ahead of time for a party? A: Yes! For best results, prepare all components (chicken, coleslaw, etc.) separately up to a day ahead and store them in the refrigerator. Assemble the wraps shortly before serving. If you need to assemble them a few hours ahead, wrap them tightly in foil and refrigerate, but be aware that they may become slightly soggy over time.

Q: How can I make these wraps healthier? A: Several easy swaps can lighten these up: use whole wheat tortillas instead of white flour, substitute Greek yogurt for all of the mayonnaise in the coleslaw, choose a lower-sugar BBQ sauce, and add extra vegetables like bell peppers or spinach to the wraps.

Q: My tortillas keep breaking when I try to roll them. What am I doing wrong? A: Cold tortillas are more likely to crack. Make sure to warm them before assembling your wraps, either in the microwave for 10-15 seconds, in a dry skillet, or wrapped in foil in the oven. Also, be careful not to overfill them, as this puts extra pressure on the tortilla when rolling.

Q: Can I use store-bought coleslaw mix and dressing to save time? A: Absolutely! A pre-shredded cabbage mix works perfectly. For the dressing, store-bought is convenient, but mixing half store-bought coleslaw dressing with half Greek yogurt gives you a better flavor balance and creaminess while cutting some calories.

Q: My BBQ sauce is too spicy/sweet. How can I adjust it? A: If your BBQ sauce is too spicy, add a bit more honey or even a tablespoon of brown sugar to balance it. If it’s too sweet, a splash of apple cider vinegar or a squeeze of lime juice will add tanginess. You can also mix different BBQ sauces to create your perfect blend.

Q: Can I grill the chicken instead of cooking it in a skillet? A: Definitely! Grilled chicken adds a wonderful smoky flavor that complements the BBQ sauce. Grill over medium heat until the internal temperature reaches 165°F/75°C, then baste with the BBQ sauce mixture during the last few minutes of cooking.

Why These BBQ Chicken Wraps Work

After making these wraps countless times, I’ve come to understand exactly why they’re such a hit. Here’s the food science behind why this recipe works so well:

1. Complementary Textures: The tender, juicy chicken contrasts with the crisp coleslaw, creating a satisfying mouthfeel with every bite.
2. Balanced Flavors: The sweet and tangy BBQ sauce is complemented by the creamy, slightly acidic coleslaw, creating a perfect flavor harmony.
3. Temperature Contrast: The warm chicken against the cool coleslaw creates an enjoyable temperature variation that makes the wrap more interesting to eat.
4. Portable Design: The tortilla wraps all these delicious components into a neat, handheld package that’s perfect for meals on the go.
5. Customizable Base: The basic structure allows for endless variations to suit different tastes and dietary needs.

There’s a reason BBQ and coleslaw have been paired together for generations at cookouts across the country – the combination just works. These wraps simply take that classic pairing and transform it into a convenient, handheld meal that’s perfect for today’s busy lifestyles.

The next time you’re looking for a meal that’s quick to prepare but big on flavor, give these BBQ Chicken Wraps a try. I’m confident they’ll earn a permanent spot in your recipe rotation – they certainly have in mine!