Chef Maria Santos - BBQ and Comfort Food Specialist
👨‍🍳 Comfort Food Chef

Recipe by Mitchell

🎓 15 Years Culinary Experience ⏰ Southern BBQ Certification 🍽️ Featured in Food Network Magazine

❤️ My Recipe Story

"I developed this recipe during a particularly hectic week when my kids were asking for something fun but I only had 30 minutes before soccer practice. I grabbed leftover rotisserie chicken, my favorite BBQ sauce, and threw together these wraps with whatever I had in the fridge. They were such a hit that now my family requests them at least twice a month, and they've become my go-to for potlucks and casual gatherings."

Chef Maria specializes in transforming everyday ingredients into restaurant-quality comfort food that families actually want to eat. With over 15 years of experience in professional kitchens and a passion for accessible home cooking, she believes that great food doesn't have to be complicated or time-consuming.

View All Mitchell's Recipes →
Two BBQ chicken wraps cut in half and stacked on a white speckled plate, showing tender shredded chicken, colorful coleslaw, and melted cheese drizzled with BBQ sauce on a light gray surface

Why These BBQ Chicken Wraps Work

The secret to exceptional BBQ chicken wraps lies in the balance of textures and flavors. The tender, sauce-coated chicken provides richness and smokiness, while the crisp coleslaw adds a refreshing crunch and tangy contrast that prevents the wrap from becoming too heavy. This combination creates a satisfying bite every time, with each element complementing rather than overpowering the others.

What makes this recipe particularly practical is its flexibility with preparation methods. You can use leftover rotisserie chicken, meal-prepped chicken breast, or even cook chicken specifically for this recipe. The whole dish comes together in about 25 minutes, making it ideal for those evenings when you need something substantial but don't have the energy for elaborate cooking. Plus, the wraps hold up well for lunch the next day, making them perfect for meal prep.

💡 Professional Tip

Warm your tortillas properly before assembling - this prevents cracking and makes rolling much easier. If you have a gas stove, warming them directly over the flame for a few seconds on each side adds a delicious slight char.

Frequently Asked Questions

Yes! You can prepare the BBQ chicken and coleslaw up to 2 days in advance and store them separately in the refrigerator. Assemble the wraps just before serving for the best texture. If you need to make complete wraps ahead, wrap them tightly in foil and refrigerate for up to 4 hours, though the tortilla may soften slightly.

You can use shredded lettuce, thinly sliced cabbage, or even baby spinach as alternatives. For extra crunch, try adding shredded carrots, diced bell peppers, or sliced cucumbers. If you prefer a different flavor profile, use a broccoli slaw mix or an Asian-style slaw with sesame dressing.

The key is to not oversaturate the ingredients with sauce and to drain excess moisture from the coleslaw before assembling. Pat the BBQ chicken with paper towels if it's too saucy, and make sure your coleslaw isn't swimming in dressing. Assembling the wraps right before serving also helps maintain crispness.

Absolutely! Pulled pork works wonderfully with BBQ sauce and creates an equally delicious wrap. Shredded turkey, grilled chicken strips, or even plant-based chicken alternatives are excellent substitutes. Just ensure whatever protein you use is well-seasoned and properly heated through.

The chicken should be steaming hot throughout, reaching an internal temperature of 165°F if you're using a thermometer. Visually, it should be glistening with the BBQ sauce and steaming when you stir it. Generally, 5-7 minutes over medium heat is sufficient for pre-cooked chicken.

These wraps pair beautifully with classic sides like sweet potato fries, corn on the cob, or potato salad. For lighter options, try a simple green salad, pickles, or fresh fruit. Tortilla chips with guacamole or a cucumber-tomato salad also complement the BBQ flavors nicely.

Definitely! Add sliced jalapeños, a dash of hot sauce to the BBQ chicken, or mix some sriracha into the coleslaw dressing. You can also use a spicy BBQ sauce or sprinkle red pepper flakes into the chicken while it's heating. Adjust the heat level to your preference.

Store the components separately for best results. Keep the BBQ chicken in an airtight container for up to 4 days, coleslaw for 2-3 days, and tortillas in their original packaging. Assembled wraps can be wrapped tightly in foil and refrigerated for up to 24 hours, though they're best eaten fresh.

Recipe Troubleshooting Guide

✅

Tortilla Keeps Tearing

Problem: Your tortilla tears or cracks when you try to roll it.

Solution: Make sure your tortillas are at room temperature and warmed before folding. Cold tortillas are more brittle. You can also slightly overlap two smaller tortillas or switch to larger, more flexible wraps. Steam them wrapped in a damp paper towel for extra pliability.

✅

Wrap Won't Stay Closed

Problem: The wrap keeps unrolling or falling apart.

Solution: Don't overfill your tortilla - use about 3/4 cup of filling maximum. Fold the sides in first, then roll tightly from bottom to top. You can secure the wrap with a toothpick or wrap it tightly in foil. Letting it rest seam-side down for a minute also helps it hold together.

✅

Chicken Is Dry

Problem: The chicken comes out dry or doesn't absorb the BBQ sauce well.

Prevention: Add a tablespoon or two of chicken broth or water to the BBQ sauce when heating to create more moisture. Don't overheat the chicken - just warm it through. If using leftover chicken, shred it finely so it absorbs the sauce better, and add the sauce while the chicken is still warm.

✅

Coleslaw Is Watery

Problem: The coleslaw releases too much liquid and makes the wrap soggy.

Recovery: Make the coleslaw at least 15 minutes before assembling and drain any excess liquid before using. You can also lightly salt the coleslaw mix, let it sit for 10 minutes, then squeeze out moisture before adding the dressing. Use less dressing than you think you need.

✅

Wrap Is Too Messy to Eat

Problem: Ingredients fall out or the wrap drips excessively.

Prevention: Pat the BBQ chicken with paper towels to remove excess sauce before adding to tortillas. Layer ingredients strategically - put cheese next to the tortilla to act as a barrier, then add chicken and coleslaw. Keep the filling in the center third of the tortilla and leave space at the edges.

✅

Flavor Balance Issues

Too Sweet: If too sweet, add a splash of apple cider vinegar or hot sauce to the chicken, or use a less sweet BBQ sauce next time.

Too Salty: If too salty, add honey to the BBQ sauce or increase the coleslaw portion to balance the saltiness with freshness.

Bland: If bland, season the chicken with garlic powder, onion powder, and black pepper. Add pickled jalapeños or a squeeze of lime juice for brightness.

Overhead view of recipe ingredients including shredded chicken in a bowl, coleslaw mix, flour tortillas, BBQ sauce bottle, shredded cheese, and small bowls of spices arranged on a marble counter

Choosing the Best Ingredients

The quality of your BBQ sauce makes a significant difference in these wraps. Look for a sauce with a good balance of sweet, tangy, and smoky flavors - avoid anything too thin or syrupy. If you're watching sugar intake, many brands now offer lower-sugar options that still deliver great flavor. Kansas City-style sauces work beautifully for their thick consistency and bold taste, while Carolina-style sauces offer a tangier, vinegar-forward profile.

For the chicken, rotisserie chicken from the grocery store is your best shortcut, providing moist, well-seasoned meat that shreds easily. If cooking chicken specifically for this recipe, poaching chicken breasts in seasoned broth keeps them tender and juicy. The coleslaw mix is a time-saver, but if you're making it from scratch, use a combination of green cabbage for crunch and red cabbage for color - slice it thin for the best texture.

Essential Ingredient Notes

  • BBQ Sauce: Choose a thick, well-balanced sauce. Store brands like Sweet Baby Ray's or Stubb's work great, or make your own for complete control over flavor and sweetness. Keep extra on hand for drizzling.
  • Cooked Chicken: Rotisserie chicken is the ultimate shortcut - one bird yields about 3-4 cups shredded meat. Remove skin first and shred while still slightly warm for easier handling. Dark meat adds more flavor and moisture.
  • Flour Tortillas: Use large 10-inch tortillas for easier rolling. Burrito-size tortillas work best as they're more flexible. Keep them covered with a damp towel after warming to maintain pliability while you assemble.
Action shot of hands folding a BBQ chicken wrap on a wooden cutting board, showing the layered filling of chicken, coleslaw, and cheese before rolling

Mastering the Wrap Assembly

The technique for assembling these wraps is straightforward but makes all the difference in creating a wrap that holds together and eats cleanly. Start by laying your warmed tortilla on a flat surface and mentally divide it into thirds. Place all your fillings in the center third, leaving about 2 inches clear at the top and bottom. This space is crucial - it gives you room to fold without squeezing filling out the ends.

When you're ready to roll, fold the left and right sides of the tortilla over the filling first, creating straight edges. Then, starting from the bottom (closest to you), fold the tortilla up and over the filling, tucking it under slightly as you roll to create tension. Continue rolling away from you, keeping the roll tight but not so tight that filling squeezes out. The key is confidence - hesitation leads to loose wraps that fall apart.

The Perfect Roll

Professional wrap-rolling creates a secure, eat-able package. After adding filling to the center, fold the sides in first to create barriers. Then roll from bottom to top in one smooth motion, applying gentle pressure to keep it tight. The first tuck under the filling is most important - get that right and the rest rolls easily. Let the finished wrap rest seam-side down for 30 seconds before cutting to help it seal.

BBQ Chicken Wraps with Coleslaw

Prep 10 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

For the BBQ Chicken

  • 3 cups cooked chicken breast, shredded
    Rotisserie chicken works perfectly - about 1 whole chicken
  • 1 cup BBQ sauce, divided
    Use your favorite brand - thick sauces work best
  • 1 tablespoon olive oil
    For preventing sticking when heating chicken

For the Coleslaw & Assembly

  • 4 large flour tortillas (10-inch)
    Burrito-size works best for easy rolling
  • 2 cups coleslaw mix
    Pre-shredded saves time; drain if watery
  • 1/4 cup mayonnaise
    Use full-fat for best flavor and texture
  • 1 tablespoon apple cider vinegar
    Adds tanginess to balance the sweet BBQ
  • 1 teaspoon honey
    Balances the vinegar's acidity
  • 1/2 cup shredded cheddar cheese
    Sharp cheddar adds the best flavor
  • 1/4 cup diced red onion
    Adds crunch and sharpness; optional if sensitive
  • Salt and pepper to taste
    Season the coleslaw dressing generously

Instructions

  1. Prepare the BBQ Chicken

    In a medium skillet over medium heat, combine shredded chicken with 3/4 cup BBQ sauce. Stir continuously and heat for 5-7 minutes until the chicken is warmed through and well-coated with sauce. The mixture should be glistening and steaming. Keep warm on low heat while you prepare the other components.

  2. Make the Coleslaw

    In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined. Add the coleslaw mix and diced red onion, tossing thoroughly until every strand is evenly coated with dressing. Refrigerate until ready to assemble, allowing flavors to meld.

  3. Warm the Tortillas

    Heat a large dry skillet over medium-high heat. Warm each tortilla for 20-30 seconds per side until pliable and slightly charred in spots. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds. Keep warm under a clean kitchen towel.

  4. Assemble the Wraps

    Place each warmed tortilla on a flat work surface. Arrange 3/4 cup of the BBQ chicken mixture down the center in a line, leaving 2 inches clear at top and bottom. Top with a generous portion of coleslaw, followed by 2 tablespoons of shredded cheese, and a final drizzle of remaining BBQ sauce.

  5. Fold and Serve

    Fold the left and right sides of the tortilla over the filling, then roll tightly from the bottom edge up, tucking as you go to create a snug wrap. Slice each wrap in half diagonally with a sharp knife. Serve immediately with extra BBQ sauce on the side for dipping.

Recipe Notes & Tips

Storage

Store BBQ chicken and coleslaw separately in airtight containers in the refrigerator for up to 3-4 days. Tortillas should be kept in their original packaging. Assembled wraps can be tightly wrapped in foil and refrigerated for up to 24 hours, though texture is best when fresh.

Serving Suggestions

These wraps pair wonderfully with classic sides like crispy sweet potato fries, corn on the cob, or creamy potato salad. For lighter options, serve with fresh fruit, pickles, or a simple green salad. They're also perfect for picnics and lunchboxes.

Variations

Try different BBQ sauce styles like Carolina mustard-based or spicy chipotle. Swap the coleslaw for shredded lettuce and pico de gallo for a Mexican twist. Add crispy bacon, jalapeños, or switch cheddar for pepper jack cheese. For a low-carb option, use lettuce wraps instead of tortillas.