BBQ Chicken Coleslaw Wraps: Deliciously Easy and Flavorful
These BBQ Chicken Coleslaw Wraps offer a delightful combination of sweet and tangy BBQ chicken with a crisp, vinegary coleslaw, all wrapped in a convenient tortilla.
Equipment
- bowl
- tortilla
- knife
Ingredients
- 2 cups cooked chicken breast shredded
- ½ cup BBQ sauce
- 4 large flour tortillas burrito-size
- 2 cups coleslaw mix shredded cabbage and carrots
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- to taste salt and pepper
- ¼ cup chopped fresh cilantro optional
- ¼ cup sliced green onions optional
Instructions
- Combine shredded chicken with BBQ sauce in a bowl until evenly coated.
- In a separate bowl, mix coleslaw mix with mayonnaise, apple cider vinegar, sugar, salt, and pepper until well coated.
- Stir in optional cilantro and green onions into the slaw mixture. Allow the slaw to rest for 10 minutes to let flavors meld.
- Lay a tortilla flat. Spoon the BBQ chicken mixture down the center, then top with a portion of the coleslaw mixture.
- Fold the shorter sides of the tortilla inward, then roll tightly from the bottom edge upward to enclose the filling.
- Repeat with the remaining tortillas and fillings. Cut each wrap in half diagonally before serving.
Serving and Storage
- Serve immediately or refrigerate assembled wraps tightly wrapped for up to 2 hours.
- For longer storage, keep components (chicken and slaw) separate in airtight containers in the fridge for up to 2 days. Assembled wraps can be refrigerated for up to 2 days, but the tortilla texture will soften.
Notes
Ensure chicken is warm but not piping hot before assembly. Rest slaw for 10 minutes to allow flavors to meld. Warm tortillas briefly if stiff. Consider a thin layer of mayo or cream cheese on the tortilla as a moisture barrier.