These BBQ Chicken Coleslaw Wraps are the kind of speedy, satisfying meal that hits the sweet-and-smoky spot without a lot of fuss. Shredded rotisserie chicken gets tossed in tangy BBQ sauce, piled into tortillas or butter lettuce with a crisp, colorful cabbage-carrot slaw, and finished with optional cheese or avocado. They’re perfect for weeknight dinners, packed lunches, or casual get-togethers when you want big flavor and minimal cleanup. If you prefer to slow-cook your own chicken instead of using rotisserie, try this best crockpot BBQ chicken method for tender, shreddable meat that works beautifully here.
Why you’ll love this dish
These wraps blend textures and flavors in every bite: smoky-sweet chicken, crunchy slaw, and creamy avocado or melty cheese if you like. They’re customizable, portable, and come together in under 20 minutes when you start with pre-cooked chicken.
“I made these for a busy weeknight and everyone asked for seconds — easy, bright, and exactly the kind of quick dinner I want.” — a fan-tested note
Reasons to try it:
- Speed: Uses rotisserie or leftover chicken to cut prep time drastically.
- Versatility: Works as a low-carb lettuce wrap or a hearty tortilla wrap.
- Crowd-friendly: Kid-approved and easy to scale for parties or meal prep.
- Budget-smart: Uses pantry BBQ sauce and inexpensive cabbage and carrots.
How this recipe comes together
Start by tossing warm or room-temperature shredded chicken with BBQ sauce so it absorbs flavor. Make a simple slaw by combining chopped cabbage, grated carrot, and green onion — it adds crunch and freshness. Assemble on tortillas or butter lettuce, top with optional cheese or avocado, and serve immediately. If you want melty cheese, briefly broil assembled tortillas for 30–60 seconds, watching closely.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie chicken is a perfect shortcut)
- 1/2 to 3/4 cup BBQ sauce, adjusted to taste (use your favorite)
- 3 cups chopped cabbage (green, red, or a mix for color)
- 1 medium carrot, grated
- 2 green onions, thinly sliced
- 4–6 large flour or whole-wheat tortillas, or 8–12 large butter lettuce leaves for low-carb wraps
- Salt and freshly ground black pepper, to taste
Optional add-ins: - 1 cup shredded cheddar or Monterey Jack cheese (for melty texture)
- 1 ripe avocado, sliced
- Extra BBQ sauce or ranch for drizzling
Substitutions/notes: Use Greek yogurt mixed with a little BBQ sauce as a lighter drizzle. If you like heat, swap in chipotle BBQ or add a few dashes of hot sauce.
Step-by-step instructions
- Place shredded chicken in a medium bowl. Add 1/2 cup BBQ sauce and toss to coat. Taste and add up to 1/4 cup more sauce if you want a stronger BBQ flavor. Season lightly with salt and pepper.
- In a separate bowl, combine chopped cabbage, grated carrot, and sliced green onions. Season with salt and pepper. Optionally squeeze a little lemon or lime juice over the slaw for brightness and toss.
- If using tortillas, warm them briefly in a skillet or microwave for pliability. Lay a tortilla flat or place a butter lettuce leaf on a clean surface.
- Spoon a generous portion of BBQ chicken down the center of each tortilla or leaf. Top with the slaw. Add cheese, avocado slices, and an extra drizzle of BBQ sauce or ranch if you like.
- For melty cheese, fold the sides of the tortilla over and roll tightly, then place seam-side down on a baking sheet and broil for 30–60 seconds until cheese softens (watch carefully). For non-baked tortillas, fold sides in and roll. For lettuce wraps, fold like a taco and eat immediately.
- Serve fresh. If packing for later, keep chicken and slaw in separate containers to avoid sogginess.
Best ways to enjoy it
- Serve with crisp kettle chips, sweet potato fries, or a light quinoa salad.
- Pair with iced tea, a crisp lager, or a citrusy sparkling water.
- For a BBQ night, set up a toppings bar: chopped pickles, sliced jalapeños, extra cheese, and cilantro let guests customize.
- For picnic packing, wrap tortillas in foil and pack slaw in an airtight container; assemble on-site.
Storage and reheating tips
- Refrigerate leftovers in separate airtight containers: chicken 3–4 days, slaw 2–3 days for best texture.
- To freeze: freeze shredded chicken (without slaw) in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat chicken gently on the stovetop with a splash of water or extra BBQ sauce over low heat, or microwave in 30-second bursts until warm. Avoid reheating slaw — it loses crunch.
- If assembled and refrigerated, tortillas will soften; lettuce wraps get soggy quickly, so only assemble right before eating.
Helpful cooking tips
- Warm the chicken slightly before tossing with BBQ sauce so it absorbs flavor more easily.
- Shred chicken with two forks for irregular pieces that hold sauce better than finely shredded meat.
- Use a mandoline or food processor for uniformly thin cabbage to ensure every bite has a nice crunch.
- If you want a creamier slaw, stir in 1–2 tablespoons mayonnaise or Greek yogurt.
- When broiling to melt cheese, keep the oven door slightly open and stay by the oven — cheese can go from perfect to burnt fast.
Creative twists
- Spicy BBQ: Mix in a tablespoon of Sriracha or hot honey for heat.
- Tex-Mex: Add black beans, corn, and cilantro; swap cheddar for pepper jack.
- Asian BBQ: Replace BBQ sauce with hoisin-sesame glaze and add shredded napa cabbage and cilantro.
- Low-carb or Whole30: Serve in butter lettuce and use compliant BBQ sauce.
- Want a tangier, spicier sandwich idea? Try the same shredded chicken approach in buffalo-style sliders — this buffalo chicken sliders method gives ideas on how to build robust sandwich flavors you can borrow.
Recipe variations
- Make it vegetarian: Replace chicken with BBQ jackfruit or roasted chickpeas for a plant-based option.
- Meal-prep version: Pack shredded chicken and slaw separately in meal-prep containers with tortillas on the side. Assemble within 24 hours for best results.
- Kid-friendly: Use milder BBQ sauce and omit raw onions; add shredded cheese for extra appeal.
Common questions
Q: Can I use frozen cooked chicken?
A: Yes. Thaw fully in the refrigerator, then warm slightly and toss with BBQ sauce. Avoid microwaving until piping hot to keep texture pleasant.
Q: How long will assembled wraps stay fresh?
A: Assembled tortilla wraps are best eaten within a few hours. Lettuce wraps should be eaten immediately. For make-ahead lunches, pack components separately and assemble before eating.
Q: Can I bake the whole wrap to crisp the tortilla?
A: Yes. After assembling, brush the outside lightly with oil and bake at 400°F (200°C) for 8–10 minutes to crisp the tortilla. If you add cheese, broiling for 30–60 seconds is quicker.
Q: Is this recipe kid-friendly?
A: Very. Adjust BBQ sauce to a mild variety and omit raw green onion for picky eaters. Serve with familiar sides like carrot sticks or apple slices.
Q: How can I make this gluten-free?
A: Use gluten-free tortillas or serve in butter lettuce leaves. Check that your BBQ sauce is gluten-free.
Q: Can I double the recipe for a party?
A: Absolutely. Increase shredded chicken, slaw, and tortillas proportionally. Keep a bowl of extra BBQ sauce and toppings handy so guests can customize.
Enjoy these BBQ Chicken Coleslaw Wraps for quick dinners, easy meal prep, or the next casual gathering — they’re one of those simple recipes that feel like a treat without hours in the kitchen.
Print
BBQ Chicken Coleslaw Wraps
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free option available
Description
Quick and delicious BBQ Chicken Coleslaw Wraps made with rotisserie chicken and a colorful slaw, perfect for meals on the go.
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken)
- 1/2 to 3/4 cup BBQ sauce
- 3 cups chopped cabbage (green, red, or a mix)
- 1 medium carrot, grated
- 2 green onions, thinly sliced
- 4–6 large flour or whole-wheat tortillas or 8–12 large butter lettuce leaves
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- 1 ripe avocado, sliced (optional)
- Extra BBQ sauce or ranch for drizzling (optional)
Instructions
- Place shredded chicken in a medium bowl. Add 1/2 cup BBQ sauce and toss to coat. Adjust seasoning with salt and pepper.
- In a separate bowl, combine chopped cabbage, grated carrot, and sliced green onions. Season with salt and pepper.
- Warm tortillas briefly if using. Lay one flat or place a butter lettuce leaf on a clean surface.
- Spoon a generous amount of BBQ chicken down the center of each tortilla or leaf. Top with slaw and any desired cheese or avocado.
- For melted cheese, roll the tortillas tightly and broil for 30–60 seconds until cheese softens.
- Serve immediately or store components separately if packing for later.
Notes
These wraps are versatile and can be served as lettuce wraps or tortillas. For added creaminess, mix in light mayonnaise or Greek yogurt in the slaw.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: American