bbq chicken coleslaw wraps
Craving something fresh, zesty, and packed with flavor? These BBQ chicken coleslaw wraps are your answer! Imagine tender, smoky BBQ chicken paired with a creamy, crunchy coleslaw, all bundled up in a soft tortilla. They’re quick enough for a weeknight, perfect for meal prep, and sure to become a new family favorite.
Why You’ll Love This Recipe
- Quick & Easy: Get dinner on the table in under 30 minutes with minimal fuss.
- Flavor Explosion: Sweet and smoky BBQ chicken meets tangy, creamy coleslaw.
- Perfect for Meal Prep: Components can be prepped ahead for quick assembly.
- Customizable: Easily adjust the spice level or swap ingredients to your taste.
- Family-Friendly: A delicious meal that appeals to both kids and adults.
- Portable: Ideal for packed lunches, picnics, or a grab-and-go dinner.
Ingredients
First, gather these fresh ingredients for a delightful culinary experience.
For the BBQ Chicken
- 2 large boneless, skinless chicken breasts (approx. 1 lb or 450-500 g total)
- 1 cup (240 ml) good quality BBQ sauce, divided
- 1 heaping teaspoon (approx. 3 g) smoked paprika
- 1 teaspoon (approx. 3 g) garlic powder
- 1/2 teaspoon (approx. 2.5 g) salt
- 1/4 teaspoon (approx. 1 g) cayenne pepper (optional, for a kick)
- 1/4 teaspoon (approx. 1 g) black pepper
- 1 tablespoon (15 ml) olive oil
For the Creamy Coleslaw
- 1 large carrot, grated (about 1 cup or 120 g)
- 1/4 head red cabbage, very thinly sliced (about 2 cups or 150 g)
- 1/4 head green cabbage, very thinly sliced (about 2 cups or 150 g)
- 1/2 medium white onion, very thinly sliced (about 1/2 cup or 60 g)
- 4 tablespoons (60 ml) full-fat mayonnaise
- 1 tablespoon (15 ml) sour cream
- 2 teaspoons (10 ml) Dijon mustard
- 2 teaspoons (10 ml) apple cider vinegar
- 1/2 teaspoon (2.5 g) granulated sugar, or to taste
- Salt and freshly ground black pepper, to taste
For Assembling the Wraps
- 4 large flour tortillas (about 10-inch or 25 cm diameter)
- 4 small handfuls fresh spinach (about 4 cups or 100 g), or greens of choice
Ingredient Notes & Substitutions
- Chicken Breasts: Thicker breasts can be butterflied to ensure even cooking. Chicken thighs also work wonderfully if you prefer dark meat.
- BBQ Sauce: Use your favorite brand! A smoky or tangy sauce complements the coleslaw best. Adjust the amount to your preference.
- Cabbage: A mix of red and green cabbage adds great color and texture. You can buy pre-shredded coleslaw mix for convenience.
- Mayonnaise & Sour Cream: Full-fat versions create the creamiest dressing. For a lighter option, you can use Greek yogurt instead of sour cream, or light mayonnaise.
- Cayenne Pepper: This adds a subtle warmth. Feel free to increase it for more heat or omit it for a milder flavor.
Equipment
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Grater (box grater works well)
- Tongs or spatula
How to Make
Prepare the BBQ Chicken
1. Season Chicken: Slice each chicken breast horizontally to create two thinner cutlets, resulting in four pieces total. In a shallow dish, combine smoked paprika, garlic powder, salt, cayenne pepper, and black pepper. Rub this spice mix evenly over both sides of the chicken.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, until lightly golden and almost cooked through.
3. Add BBQ Sauce: Flip the chicken, then brush the cooked side generously with about 1/4 cup (60 ml) of BBQ sauce. Cook for another 2-3 minutes, then flip again.
4. Finish Chicken: Brush the second side with another 1/4 cup (60 ml) of BBQ sauce. Cook until the chicken is cooked through and the sauce is caramelized, about 2-3 minutes more. Remove from the pan, brush with a little more BBQ sauce if desired, and let rest on a cutting board for 5 minutes.
5. Slice Chicken: Once rested, slice the chicken against the grain into thin strips.
Make the Creamy Coleslaw
1. Combine Dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and granulated sugar. Taste and adjust seasoning with salt and pepper as needed.
2. Mix Coleslaw: In a large bowl, combine the grated carrot, thinly sliced red cabbage, green cabbage, and white onion. Pour the prepared dressing over the vegetables and toss until everything is thoroughly coated.
Assemble the Wraps
1. Lay Out Tortillas: Warm your tortillas slightly according to package directions (microwave for 15-20 seconds or heat briefly in a dry skillet) to make them more pliable.
2. Add Greens: Lay a tortilla flat. Place a small handful of fresh spinach in a line towards the bottom center of the tortilla.
3. Layer Fillings: Spoon a generous amount of the creamy coleslaw over the spinach, followed by a portion of the sliced BBQ chicken.
4. Wrap It Up: Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll it up tightly from bottom to top, creating a secure wrap.
5. Serve: Repeat with the remaining tortillas and fillings. Serve immediately and enjoy!
Pro Tips
- Thinly Slice Cabbage: Using a mandoline or a very sharp knife will ensure your cabbage is shredded super fine for a delicate, easy-to-eat coleslaw.
- Don’t Overcook Chicken: Chicken breasts can dry out quickly. Cook just until done (internal temperature of 165°F or 74°C) for the most tender results.
- Rest the Chicken: Allowing the chicken to rest for a few minutes after cooking keeps it juicy and allows the flavors to meld.
- Warm Tortillas: Warming tortillas makes them much easier to roll without cracking and creates a softer texture.
Serving Suggestions
These BBQ chicken coleslaw wraps are a meal in themselves, but they also pair beautifully with a side of sweet potato fries, a light fruit salad, or some extra corn on the cob during summer months. A simple green salad with a light vinaigrette would also be a great complement.
Storage & Reheating
If you have leftover wraps, it’s best to store the components separately to maintain freshness and texture. Keep the BBQ chicken and coleslaw in airtight containers in the refrigerator for up to 3 days. When ready to eat, warm the chicken (if desired), mix the coleslaw, and assemble fresh wraps. Assembled wraps can become soggy over time, so consuming them within a few hours is ideal.
Variations & Substitutions
- Spicy Kick: Add a dash of hot sauce to your BBQ sauce or a pinch more cayenne pepper to the chicken rub.
- Different Protein: Try this recipe with pulled pork, grilled shrimp, or even pan-fried tofu for a vegetarian option.
- Veggies Galore: Feel free to add other crunchy vegetables to your coleslaw, like bell peppers, radishes, or even a handful of chopped cilantro.
- Gluten-Free: Use gluten-free tortillas to make this recipe suitable for gluten-sensitive diets.
- Dressing Swap: For a lighter coleslaw, use a vinaigrette-based dressing instead of a creamy one.
Nutrition Information
Each delicious BBQ chicken coleslaw wrap provides a satisfying meal, typically containing around 621 calories. This includes approximately 43 grams of protein and 21 grams of fat, with 4 grams being saturated fat. You’ll also find about 67 grams of carbohydrates, 6 grams of fiber, and 31 grams of sugars, along with 114 mg of cholesterol and 1966 mg of sodium, contributing to a hearty and flavorful experience.
FAQ
Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover roasted or rotisserie chicken, shred it and toss it with your favorite BBQ sauce in a skillet for a few minutes until heated through.
Q: How can I make the coleslaw ahead of time?
A: You can prepare the coleslaw vegetables and the dressing separately up to 24 hours in advance. Combine them just before serving to prevent the cabbage from getting too soft.
Q: Are these wraps spicy?
A: The amount of cayenne pepper determines the spice level. The recipe calls for 1/4 teaspoon, which adds a mild warmth. Feel free to adjust or omit it entirely.
Q: What kind of BBQ sauce should I use?
A: Choose a BBQ sauce you love! A classic sweet and smoky variety works perfectly, but a tangy Carolina-style sauce or a spicier chipotle BBQ sauce would also be delicious.
Q: Can I grill the chicken instead of pan-frying?
A: Yes, grilling the chicken breasts after seasoning, then basting with BBQ sauce towards the end, is a fantastic way to add even more smoky flavor.
Conclusion
These BBQ chicken coleslaw wraps are more than just a meal; they’re a vibrant explosion of textures and flavors, combining the best of savory, sweet, and tangy in every bite. They’re proof that quick and easy can also be incredibly delicious and satisfying. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a wrap that’s sure to become a regular in your rotation!
Recipe Card
bbq chicken coleslaw wraps
Ingredients
Equipment
Method
- Butterfly slice your two breasts in half to make 4 even sized breasts. Coat in 1 heaped tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper & cayenne pepper (or to preference) and a good drizzle of olive oil. Fry over medium-high heat for 3-4mins then flip and coat the top with BBQ sauce.
- Fry for another few mins, then take off and place sauce-side-down on a chopping board. Brush with more BBQ sauce and leave to rest for 5mins. Slice into strips, ensuring you slice at an angle and against the grain.
- Meanwhile, combine 4 tbsp mayo, 1 tbsp sour cream, 2 tsp dijon mustard, 2 tsp apple cider vinegar and 1/2 tsp sugar (or to taste) in a small bowl and taste for seasoning. Combine in a larger bowl with your carrot, onion & cabbage and mix to combine.
- Lay your wrap down, place a small hand of spinach (or greens of choice) in a strip between the centre and bottom of the wrap. Top with coleslaw, then chicken, then fold as it were a burrito (or just simply roll it up). Enjoy!
