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BBQ Chicken Coleslaw Wraps

A no-cook, flavor-packed wrap featuring smoky BBQ chicken and a crisp, creamy coleslaw, all rolled in a soft tortilla for the perfect easy meal.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 480

Ingredients
  

For the Coleslaw
  • 1 (14 oz) bag classic coleslaw mix shredded cabbage and carrots
  • 1/2 cup plain Greek yogurt full-fat or 2%
  • 1/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1/2 tsp celery seed
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
For the BBQ Chicken Filling
  • 3 cups cooked chicken shredded or diced (from 1 rotisserie chicken)
  • 3/4 cup BBQ sauce your favorite, plus more for drizzling
  • 1/4 cup red onion finely diced
  • 2 tbsp fresh cilantro or parsley chopped (optional)
For Assembly
  • 4 -6 large (10-inch) flour tortillas burrito-size

Equipment

  • Large Mixing Bowls
  • Whisk
  • Tongs or large spoons
  • Cutting board

Method
 

  1. Prepare the coleslaw: In a large bowl, whisk yogurt, mayo, vinegar, honey, celery seed, salt, and pepper. Add coleslaw mix and toss to coat. Set aside for 10 mins.
  2. Make the filling: In a medium bowl, combine shredded chicken, BBQ sauce, red onion, and cilantro (if using). Stir until chicken is coated.
  3. Warm tortillas in a dry skillet or microwave wrapped in a damp paper towel until soft and pliable.
  4. Assemble: On a warm tortilla, place a line of BBQ chicken down the center. Top with a generous amount of coleslaw.
  5. Fold the bottom edge up over the filling, then fold in the sides. Roll tightly from the bottom up to form a wrap.
  6. Serve immediately, sliced in half if desired. For meal prep, store components separately and assemble just before eating.

Notes

For a gluten-free version, use GF tortillas or large lettuce leaves. To prevent sogginess, don't over-sauce the chicken and assemble wraps close to serving time. Dressed coleslaw will keep for 3-4 days in the fridge.