Easy BBQ Chicken Wraps with Creamy Summer Slaw

Summer is finally here. It is too hot to turn on the oven today. You need something refreshing and fast for dinner.

These BBQ chicken wraps deliver exactly what you need. They are crunchy, creamy, and wonderfully smoky. Your family will love this simple handheld meal.

Why This Recipe Is a Winner

This meal is perfect for those busy summer weeknights. You can use a rotisserie chicken to save even more time. It is ready in 25 minutes from start to finish.

The contrast between warm chicken and cool slaw is amazing. It feels like a backyard BBQ in every bite. This recipe is very budget-friendly for any household.

Simple Method

Making these wraps is incredibly easy for any home cook. You simply toss, whisk, and roll. No complicated techniques or fancy tools are required here. Anyone can do this with great success.

Ingredients You’ll Need

This recipe uses simple staples you likely have in your pantry right now.

• 2 cups cooked shredded chicken breast
• 1/2 cup smoky BBQ sauce
• 2 cups shredded coleslaw cabbage mix
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/4 teaspoon celery seed
• 4 large flour tortillas
• Salt and black pepper to taste

Step-by-Step Directions

1. In a medium bowl, combine the shredded chicken and BBQ sauce.
2. Toss until the meat is thoroughly coated in the sauce.
3. In a separate bowl, whisk together the mayonnaise, vinegar, and honey.
4. Add the celery seed, salt, and pepper and whisk until smooth.
5. Add the coleslaw mix to the dressing and toss to combine.
6. Warm the flour tortillas slightly in a dry skillet or microwave.
7. Distribute the BBQ chicken evenly across the center of each tortilla.
8. Top the chicken with a generous portion of the creamy coleslaw.
9. Fold in the sides and roll tightly from the bottom upward.
10. Slice diagonally and serve immediately.

Best Ways to Enjoy It

Serve these wraps with a side of fresh watermelon slices. They also pair perfectly with crispy sweet potato fries. Pack them for a picnic at the local park. Your lunch will stay fresh and delicious all afternoon.

Keep It Fresh

Store the chicken and coleslaw in separate airtight containers. They will stay fresh in the fridge for three days. To keep the wrap crisp, assemble it right before eating. This prevents the tortilla from getting soggy over time.

Recipe Tips

• Warm your tortillas before rolling to prevent any tearing.
• Do not overfill the wraps or they will be hard to eat.
• Use a high-quality BBQ sauce for the best flavor profile.
• Make the coleslaw an hour early to let flavors meld.
• Add a handful of fresh summer corn for extra crunch.
• Double the chicken batch to simplify your meal prep.

Ways to Switch It Up

• Use Greek yogurt instead of mayo for a lighter dressing.
• Swap the chicken for shredded jackfruit for a vegetarian version.
• In summer, add sliced peaches for a sweet flavor twist.
• Use gluten-free tortillas to accommodate your dietary needs.

Common Questions

Can I make these ahead of time?

Yes, you can prep the components in advance. Keep the slaw and chicken separate until you eat. This is a fantastic meal prep option for busy weeks.

What kind of BBQ sauce is best?

Any sauce you enjoy will work perfectly here. A smoky or sweet sauce pairs best with the slaw. Choose your favorite brand from the local grocery store.

I hope these fresh wraps make your summer evenings a little easier. Enjoy the sunshine and the simple joy of a good meal. Happy cooking!

— Clara

BBQ Chicken Coleslaw Wraps

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method

Ingredients

  

• 2 cups cooked shredded chicken breast
• 1/2 cup smoky BBQ sauce
• 2 cups shredded coleslaw cabbage mix
• 1/4 cup mayonnais e
• 1 tablespoon apple cider vinegar
• 1 teaspoon hone y
• 1/4 teaspoon celery seed
• 4 large flour tortillas
• Salt and black pepper to taste

Method

 

1. In a medium bowl, combine the shredded chicken and BBQ sauce, tossing until the meat is thoroughly coated.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper until smooth.
3. Add the coleslaw mix to the dressing and toss to combine evenly.
4. Warm the flour tortillas slightly in a dry skillet or microwave to make them pliable.
5. Distribute the BBQ chicken evenly across the center of each tortilla.
6. Top the chicken with a generous portion of the creamy coleslaw.
7. Fold in the sides of each tortilla and roll tightly from the bottom upward to secure the filling.
8. Slice diagonally and serve immediately.