BBQ Chicken Coleslaw Wraps deliver smoky, tangy flavors wrapped up in a portable package that’s ready in just 15 minutes. Tender shredded chicken gets tossed in your favorite BBQ sauce, then paired with cool, crunchy coleslaw and melted cheddar cheese inside a soft flour tortilla. The contrast between the warm, saucy chicken and the crisp, creamy slaw creates a satisfying bite that’s both refreshing and substantial.
This is the kind of dinner you make when life gets hectic but you still want something that tastes homemade and hits the spot. Using rotisserie chicken eliminates all the cooking, so this truly is an assembly job that anyone in the family can help with. It’s perfect for busy weeknights, casual lunches, or even quick dinners after sports practice when everyone needs to eat fast.
Why You’ll Love These BBQ Chicken Coleslaw Wraps
These wraps solve the eternal weeknight question of “what’s for dinner” with virtually zero cooking required. If you keep rotisserie chicken and coleslaw mix on hand, you can have these assembled faster than waiting for delivery. The combination of textures—tender chicken, crunchy slaw, melty cheese—makes every bite interesting without any complicated techniques.
The recipe is incredibly flexible and forgiving, allowing you to adjust spice levels, swap dressings, or add extra toppings based on what you have available. Kids generally love the familiar flavors of BBQ chicken and cheese, while adults appreciate the freshness of the coleslaw that keeps things from feeling too heavy. These wraps are filling enough to satisfy hearty appetites but won’t leave you feeling weighed down.
They work equally well as a sit-down dinner, a packable lunch, or party food for casual gatherings. The hand-held format makes them easy to eat without utensils, and cutting them in half creates an attractive presentation. You can easily double or triple the recipe for crowds, and everyone can customize their own wrap with preferred toppings.
The minimal cleanup—just a couple of bowls and maybe a knife—is a huge bonus when you’re tired. This is comfort food that comes together with almost no effort.
Ingredients for BBQ Chicken Coleslaw Wraps
I always keep a rotisserie chicken in my weekly grocery haul specifically for quick meals like this. When selecting BBQ sauce, choose your favorite style—whether that’s sweet, smoky, tangy, or spicy—since it really defines the wrap’s flavor profile.
- 3 cups shredded cooked chicken (rotisserie works great)
- ½ cup your favorite BBQ sauce
- 4 large flour tortillas (burrito size)
- 2 cups shredded cabbage or coleslaw mix
- ¼ cup ranch dressing (or coleslaw dressing)
- 1 tbsp apple cider vinegar
- 1 cup shredded cheddar cheese
- ½ small red onion, thinly sliced (optional)
- Fresh cilantro for garnish (optional)
Chicken Options: One rotisserie chicken typically yields 3 to 4 cups of shredded meat, so you’ll have extra for another meal or can make additional wraps. Pull meat from the breast and thighs for a mix of white and dark meat. Leftover grilled chicken, baked chicken breasts, or even canned chicken work in a pinch, though rotisserie provides the best flavor and moisture.
BBQ Sauce Selection: This is where you can really personalize the recipe. Sweet Baby Ray’s, Bull’s-Eye, or Stubb’s are popular options, but any style works. Kansas City-style offers sweet molasses notes, Carolina-style brings vinegar tang, and Memphis-style provides a spicier kick. Use about 2 tablespoons per cup of chicken and adjust to taste.
Tortilla Choices: Large burrito-size flour tortillas (10 to 12 inches) are essential for wrapping everything securely. Choose soft, pliable tortillas rather than the ones meant for baking into chips. Whole wheat tortillas add fiber and nutty flavor. Avoid corn tortillas as they’re too small and break easily when rolled.
Coleslaw Components: Pre-shredded coleslaw mix from the produce section saves tremendous time and usually contains both green and purple cabbage plus carrots. If you prefer making your own, finely shred green cabbage and add a handful of shredded carrots for color. The finer the shred, the easier it is to eat in a wrap.
Dressing Options: Ranch dressing creates a creamy, tangy slaw that most people love. Traditional coleslaw dressing with mayonnaise base works equally well. For a lighter version, use Greek yogurt mixed with a little mayo. The apple cider vinegar adds brightness and helps balance the sweetness of the BBQ sauce.
Cheese and Toppings: Sharp cheddar provides bold flavor that stands up to the BBQ sauce, but pepper Jack adds spice, Monterey Jack offers mildness, or Mexican blend combines several cheeses. Red onion adds bite and crunch but can be skipped for sensitive palates. Fresh cilantro brings herbaceous notes that complement BBQ flavors beautifully.
How to Make BBQ Chicken Coleslaw Wraps
The beauty of this recipe is that it’s purely assembly with no actual cooking required. I find that having all components ready before starting makes the process quick and smooth, especially if you’re making multiple wraps.
- Prepare the BBQ Chicken: If your rotisserie chicken is whole, remove all the meat from the bones and shred it into bite-sized pieces using two forks or your hands. Place the shredded chicken in a medium bowl. Pour the BBQ sauce over the chicken and toss thoroughly until every piece is evenly coated. For warm wraps, microwave the sauced chicken for 2 to 3 minutes, stirring halfway through, or heat it in a small skillet over medium heat for 3 to 4 minutes until warmed through. You can also serve it at room temperature or cold for a refreshing summer meal.
- Make the Coleslaw: In a separate bowl, combine the shredded cabbage or coleslaw mix with the ranch dressing and apple cider vinegar. Use tongs or a large spoon to toss everything together until the cabbage is evenly coated. The vinegar cuts through the creaminess and adds a tangy note that balances the sweet BBQ sauce. Let this sit while you prepare everything else—the cabbage will soften slightly and absorb the flavors.
- Warm the Tortillas: This step is crucial for pliable, easy-to-roll wraps. Heat a dry skillet over medium heat and warm each tortilla for about 15 to 20 seconds per side until soft and pliable but not crispy. Alternatively, wrap tortillas in damp paper towels and microwave for 20 to 30 seconds. Keep them covered with a clean kitchen towel to maintain warmth and flexibility while you assemble.
- Assemble the Wraps: Lay a warm tortilla flat on a clean work surface or plate. Place about ¾ cup of the BBQ chicken mixture in a horizontal line across the center of the tortilla, leaving about 2 inches of space on each side. Top the chicken with a generous portion of the dressed coleslaw—about ½ cup. Sprinkle ¼ cup of shredded cheddar cheese over the slaw. Add a few slices of red onion if using and a sprinkle of fresh cilantro.
- Roll the Wrap: Fold the left and right sides of the tortilla in toward the center, covering the edges of the filling. Starting from the bottom edge closest to you, fold it up and over the filling, tucking it tightly. Continue rolling away from you, keeping the sides tucked in and the roll tight. The goal is a compact cylinder that holds everything securely.
- Serve Immediately: Place the wrap seam-side down on a cutting board. Use a sharp knife to slice it in half diagonally—this creates an attractive presentation and makes it easier to eat. Serve right away while the tortilla is soft and the chicken is warm. If making ahead, wrap tightly in foil or parchment paper to keep everything contained.
What to Serve with BBQ Chicken Coleslaw Wraps
These wraps are substantial enough to be a complete meal, but a few simple sides turn them into a more rounded dinner. Focus on options that complement the BBQ flavors without competing.
Sweet Potato Fries: Crispy baked or air-fried sweet potato fries provide a slightly sweet counterpoint to the tangy BBQ chicken. The caramelized edges and soft centers make them addictive, and they’re healthier than regular fries.
Corn on the Cob: Grilled or boiled corn on the cob with butter adds a classic BBQ side that feels summery and fun. Kids especially love it, and it pairs naturally with the BBQ theme.
Pickle Spears: Dill pickle spears on the side add a vinegary crunch that cuts through the richness of the cheese and ranch. They’re refreshing and require zero preparation beyond opening a jar.
Potato Chips: Sometimes simple is best—a handful of kettle-cooked potato chips or barbecue-flavored chips adds satisfying crunch and makes the meal feel more substantial without any cooking.
Baked Beans: Warm baked beans with brown sugar and bacon create a traditional BBQ plate feel. They’re easy to heat up from a can or make a quick homemade version while assembling the wraps.
Cucumber Tomato Salad: A fresh salad with diced cucumbers, cherry tomatoes, red onion, and a light vinaigrette provides cool, crisp contrast to the warm, saucy wraps. It’s refreshing and adds vegetables to the meal.
Fruit Salad: Fresh fruit like watermelon, grapes, or berries offers a naturally sweet, palate-cleansing element. It’s particularly nice in summer and requires no cooking.
Pro Tips & Variations
Preventing Soggy Wraps: The biggest challenge with wraps is keeping them from getting soggy. Assemble them just before eating, and if you notice excess liquid from the chicken or slaw, drain it slightly before adding to the tortilla. For packed lunches, store the components separately and assemble right before eating.
Achieving the Perfect Roll: The key to a wrap that stays together is not overfilling it. Use less filling than you think you need—about ¾ cup chicken and ½ cup slaw maximum. Pull the tortilla tight as you roll to eliminate air pockets. Placing the wrap seam-side down for a minute helps it seal.
Warm vs. Cold: These work beautifully both ways. Warm BBQ chicken creates comfort food vibes perfect for dinner, while cold chicken makes refreshing lunches ideal for hot days or picnics. Try both and see which you prefer.
Make-Ahead Strategy: Prep all components separately and store in airtight containers in the refrigerator. The sauced chicken keeps for 3 days, the dressed slaw for 2 days. Assemble wraps fresh when ready to eat. For meal prep, portion everything into individual containers for easy grab-and-go assembly.
Spicy Kick: Add diced pickled jalapeños to the filling, use spicy BBQ sauce, or drizzle hot sauce over the chicken before rolling. Pepper Jack cheese instead of cheddar amps up the heat throughout.
Different Proteins: Pulled pork with BBQ sauce is a natural substitution. Grilled shrimp tossed in BBQ sauce creates a lighter version. For vegetarian, use BBQ jackfruit or seasoned black beans with corn.
Slaw Variations: Mix diced apples into the coleslaw for sweetness and crunch. Add a handful of dried cranberries or raisins for bursts of sweetness. Swap half the cabbage for broccoli slaw for different texture and nutrition.
Storage & Reheating Tips
Assembled wraps don’t store well because they become soggy as the ingredients release moisture into the tortilla. If you must store assembled wraps, wrap them tightly in plastic wrap or foil and refrigerate for no more than 4 to 6 hours. The tortilla will soften but should still hold together.
The better approach is storing components separately. Place the BBQ chicken in an airtight container in the refrigerator for up to 3 days. Store the dressed coleslaw separately for up to 2 days, though it’s best used within 24 hours for optimal crunch. Keep shredded cheese, tortillas, and any toppings separate until assembly.
For reheating the chicken, microwave it in 30-second intervals until warmed through, or reheat in a small skillet over medium heat for 3 to 4 minutes. The slaw should be served cold—don’t reheat it as the cabbage will become unpleasantly wilted.
If you’ve assembled wraps and want to warm them, wrap in foil and heat in a 350°F oven for 10 minutes. This isn’t ideal as the tortilla may become chewy and the slaw will warm up, but it works in a pinch. A better method is removing the wrap from the refrigerator 20 minutes before eating to take the chill off.
Freezing assembled wraps is not recommended as the slaw and cheese don’t freeze well. However, you can freeze the BBQ chicken separately for up to 3 months. Thaw overnight in the refrigerator and use for fresh wraps.
Common Questions
Can I use store-bought coleslaw instead of making my own? Absolutely. Pre-made coleslaw from the deli section works perfectly and saves even more time. Just make sure it’s not overly dressed or watery, which could make your wrap soggy. Drain any excess liquid before using.
How do I keep my wrap from falling apart? Don’t overfill it—this is the most common mistake. Use a large tortilla, keep the filling in the center, and leave space on the sides. Roll tightly and place seam-side down. If your tortilla is tearing, it may be too dry—warm it properly to make it pliable.
Can I make these gluten-free? Yes, use gluten-free tortillas or lettuce wraps instead of flour tortillas. Large collard green leaves also work beautifully as a wrap and add nutrients. Make sure your BBQ sauce is gluten-free as some contain gluten.
What’s the best way to pack these for lunch? Pack the BBQ chicken, coleslaw, cheese, and any toppings in separate compartments of a lunch container. Bring tortillas separately. Assemble right before eating to prevent sogginess. An insulated lunch bag with an ice pack keeps everything fresh.
Can I grill these wraps? Yes, grilling creates a crispy exterior that’s delicious. After assembling, brush the outside with a little oil or butter. Place seam-side down on a hot grill or grill pan for 2 to 3 minutes per side until golden and crispy with grill marks.
How do I make this healthier? Use whole wheat tortillas, light ranch dressing or Greek yogurt-based dressing, reduced-fat cheese, and choose a lower-sugar BBQ sauce. Add extra vegetables like shredded carrots, bell peppers, or lettuce for more nutrients and fiber.
These BBQ Chicken Coleslaw Wraps prove that quick dinners don’t have to be boring or unhealthy. The combination of smoky chicken, crunchy slaw, and melty cheese wrapped in a soft tortilla hits all the right notes for a satisfying meal that comes together in minutes. Give these a try when you need dinner fast but still want something that feels homemade and delicious.
BBQ Chicken Coleslaw Wraps
Ingredients
Equipment
Method
- If using whole rotisserie chicken, remove all meat from bones and shred into bite-sized pieces. Place shredded chicken in medium bowl. Pour BBQ sauce over chicken and toss thoroughly until evenly coated. For warm wraps, microwave 2-3 minutes stirring halfway, or heat in skillet 3-4 minutes. Can also serve at room temperature or cold.
- In separate bowl, combine shredded cabbage or coleslaw mix with ranch dressing and apple cider vinegar. Toss with tongs or spoon until cabbage is evenly coated. Let sit while preparing other components.
- Warm tortillas to make them pliable. Heat dry skillet over medium heat and warm each tortilla 15-20 seconds per side, or wrap in damp paper towels and microwave 20-30 seconds. Keep covered with towel while assembling.
- Lay warm tortilla flat. Place about 3/4 cup BBQ chicken mixture in horizontal line across center, leaving 2 inches space on each side. Top with about 1/2 cup dressed coleslaw. Sprinkle 1/4 cup shredded cheddar over slaw. Add red onion slices and cilantro if using.
- Fold left and right sides of tortilla in toward center. Starting from bottom edge, fold up and over filling, tucking tightly. Continue rolling away from you, keeping sides tucked and roll tight.
- Place wrap seam-side down on cutting board. Use sharp knife to slice in half diagonally. Serve immediately while tortilla is soft and chicken is warm.
