BBQ Chicken Coleslaw Wraps

BBQ Chicken Coleslaw Wraps are a quick, delicious, and incredibly versatile meal perfect for busy weeknights or casual gatherings, combining smoky chicken with a tangy, creamy slaw for an explosion of flavor in every bite.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Resting Time 5

Total Time 55

Servings: 8 wraps

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 pound boneless, skinless chicken breasts or thighs
1 cup your favorite BBQ sauce plus more for serving
½ cup chopped red onion
2 cups shredded coleslaw mix (green cabbage and carrots)
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon honey or brown sugar
to taste salt and freshly ground black pepper
8-10 large lettuce leaves (such as romaine, butter lettuce, or iceberg) or whole wheat tortillas

Equipment

Baking Dish
Grill
Medium Bowl
Separate bowl
Dry skillet
Microwave

Method

Preheat your oven to 400°F (200°C) or set up your grill for medium-high heat. Place the chicken breasts or thighs in a baking dish or on the grill.
1 pound boneless, skinless chicken breasts or thighs
Cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If baking, you can baste with a little BBQ sauce during the last 5-10 minutes of cooking for extra flavor.
1 pound boneless, skinless chicken breasts or thighs, 1 cup your favorite BBQ sauce
Once cooked, remove the chicken from the heat and let it rest for about 5 minutes. Using two forks, shred the chicken into bite-sized pieces.
In a medium bowl, combine the shredded chicken with 1 cup of your favorite BBQ sauce. Add the chopped red onion and toss well to ensure the chicken is evenly coated. Set aside.
1 pound boneless, skinless chicken breasts or thighs, 1 cup your favorite BBQ sauce, ½ cup chopped red onion
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey or brown sugar until smooth and well combined. Season with salt and freshly ground black pepper to your taste.
½ cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey or brown sugar, to taste salt and freshly ground black pepper
Add the shredded coleslaw mix to the bowl with the dressing. Toss gently until the vegetables are fully coated.
2 cups shredded coleslaw mix (green cabbage and carrots), ½ cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey or brown sugar
If using lettuce leaves, gently separate them to form sturdy cups. If using tortillas, you can warm them slightly in a dry skillet or microwave for a few seconds to make them more pliable.
8-10 large lettuce leaves (such as romaine, butter lettuce, or iceberg) or whole wheat tortillas
Spoon a generous portion of the BBQ chicken mixture into the center of each lettuce leaf or tortilla. Top the chicken with a scoop of the creamy coleslaw.
1 pound boneless, skinless chicken breasts or thighs, 1 cup your favorite BBQ sauce, ½ cup chopped red onion, 2 cups shredded coleslaw mix (green cabbage and carrots), ½ cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoons Dijon mustard, 1 tablespoon honey or brown sugar, to taste salt and freshly ground black pepper, 8-10 large lettuce leaves (such as romaine, butter lettuce, or iceberg) or whole wheat tortillas
Drizzle with a little extra BBQ sauce, if desired. Serve immediately and enjoy these delightful BBQ Chicken Coleslaw Wraps!
1 cup your favorite BBQ sauce

Notes

It's best to store the components separately if you don't plan to assemble them immediately. The BBQ chicken mixture stays fresh for up to 3-4 days in the refrigerator. Store the coleslaw mixture in an airtight container for up to 2-3 days. Lettuce leaves/tortillas should be stored separately. Assemble just before serving for the best texture. The BBQ chicken can be served cold or gently warmed.