There are days when cooking feels like a joyful hobby…and then there are the nights when the clock strikes 6:00, your stomach is growling, and the family chorus of “What’s for dinner?” starts up. That’s when BBQ Chicken Wraps come to the rescue. These little flavor-packed bundles are quick, comforting, and downright fun to eat. Think of them as your weeknight sanity-saver—part wholesome, part indulgent, and 100% family-approved.

I love recipes like this because they’re flexible. Got leftover rotisserie chicken hanging out in the fridge? Perfect. Need something you can meal prep ahead for lunches? Done. Want to sneak in extra veggies without anyone noticing? The creamy, tangy coleslaw has your back. These BBQ Chicken Coleslaw Wraps hit that sweet spot between comfort food and fresh crunch—and you’ll have them on the table in under 30 minutes. That’s a win in my book (and probably yours, too).

Why You’ll Love These BBQ Chicken Wraps

Fast & easy: Ready in just 25 minutes.

Crowd-pleaser: Both kids and adults adore the sweet-smoky BBQ flavor.

Flexible: Works with leftover rotisserie chicken, meal prep, or whatever veggies you have on hand.

Portable: Great for packed lunches, road trips, or a quick grab-and-go dinner.

Ingredients You’ll Need

2 cups cooked chicken, shredded
1 cup BBQ sauce
4 large tortillas (10-inch)
2 cups green cabbage, finely shredded
1 cup carrots, grated
1/2 cup mayonnaise or Greek yogurt
1 tbsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
Optional add-ins: diced bell peppers, chopped cilantro, hot sauce, sliced avocado, shredded cheddar or feta

Step-by-Step Instructions

Warm the chicken: In a skillet over medium heat, spray lightly with oil. Add the shredded chicken and stir for 2–3 minutes. Mix in the BBQ sauce and let it simmer for 3–4 minutes until glossy and warmed through.

Make the coleslaw: In a large bowl, toss together cabbage and carrots. In a separate bowl, whisk mayonnaise (or yogurt), vinegar, salt, and pepper. Pour dressing over veggies and toss well. Add optional peppers, cilantro, or hot sauce for an extra kick. Let it rest for 10 minutes.
Warm the tortillas: Heat each tortilla in a dry skillet for 30–45 seconds per side until pliable.
Assemble: Place about 1/4 of the BBQ chicken down the center of each tortilla. Top with 1/2 cup coleslaw, avocado slices, and cheese if desired. Fold sides inward and roll tightly from the bottom. For a sturdier wrap, toast seam-side down for 1–2 minutes.

Serve: Enjoy with extra BBQ sauce on the side and maybe a squeeze of lime.

Tips for the Best BBQ Chicken Coleslaw Wraps

Shortcut alert: Using leftover rotisserie chicken cuts your prep time in half.
Mess control: If your wraps tend to fall apart (we’ve all been there), wrap them in parchment paper—it’s like giving your dinner a cozy jacket.

Make ahead: Keep the slaw and chicken separate until you’re ready to roll. That way, your tortillas won’t turn soggy.
Add texture: A handful of crushed tortilla chips inside the wrap? Game changer.
Spice lovers: A dash of hot sauce or chipotle powder in the slaw makes these wraps sing.

My Story with These Wraps

The first time I made BBQ Chicken Wraps, it was completely by accident. I had a half-empty bottle of BBQ sauce, some leftover rotisserie chicken, and a bag of sad-looking cabbage I bought with the best intentions. Instead of ordering takeout, I threw them all together with tortillas, and voilà—dinner magic. My kids thought I had planned it (ha!) and now, these wraps make a regular appearance on our weekly menu.

What I love most is how customizable they are. When my husband’s craving something cheesy, I toss in a handful of shredded cheddar. For myself, I pile on the cilantro and avocado. It’s one of those recipes that feels like a crowd-pleaser without feeling like a compromise.

What to Serve with BBQ Chicken Wraps

These wraps are pretty filling on their own, but they play well with sides if you’re looking to round out dinner:

A simple green salad with ranch dressing.
Crispy sweet potato fries for a little sweet-and-savory action.
Fresh fruit, like watermelon or pineapple, to balance the smoky flavors.

If you’re hosting, set out a platter of chips and guac for easy snacking.

Honestly, these wraps are versatile enough to fit into any meal situation—from a weeknight dinner to a backyard BBQ buffet.

How to Store and Reheat

Fridge: Store the chicken and slaw separately in airtight containers for up to 3 days.
Assembled wraps: If you’ve already rolled them, wrap tightly in foil or plastic wrap and refrigerate for 1–2 days.
Freezer: Skip freezing the slaw (it won’t thaw well), but the BBQ chicken freezes beautifully for up to 2 months.

Reheating: Warm chicken gently in a skillet or microwave. Refresh tortillas in a pan for 30 seconds before assembling.

Meal prep tip: Pack chicken, slaw, and tortillas separately for grab-and-roll lunches throughout the week.

FAQs

Can I substitute the chicken?

Absolutely. Shredded turkey, pulled pork, or even grilled tofu work great here.

What’s the best tortilla to use?

I like large flour tortillas for flexibility, but whole wheat or gluten-free wraps also work. Just make sure they’re warm so they don’t tear.

Can I make these ahead of time?

Yes! Assemble up to 4 hours before eating. For longer storage, keep the chicken and slaw separate.

How do I make these more kid-friendly?

Skip the hot sauce, use a sweeter BBQ sauce, and maybe add a sprinkle of cheese. Kids love the creamy-sweet combo.

Are these good for meal prep?

Definitely. Cook the chicken and prep the slaw ahead, then assemble fresh when you’re ready to eat.

Wrapping It Up

There’s something about BBQ Chicken Wraps that feels like the perfect balance between comfort food and a smart dinner solution. They’re quick enough for a Tuesday night, but tasty enough to serve at a casual get-together. And the best part? They use simple ingredients you probably already have on hand. So the next time you’re staring into the fridge wondering what to make, remember these wraps—they’ll save your sanity and satisfy your taste buds.

Discover more delicious recipes by following me on Facebook and Pinterest.