BBQ Chicken Coleslaw Wraps – Easy Summer Lunch Idea You’ll Love

Let me tell you, the scent of smoky BBQ chicken mingling with crisp, tangy coleslaw is downright irresistible—especially when it’s all wrapped up in a soft tortilla and ready to eat in just minutes. There’s something about that first bite: juicy chicken, creamy slaw, and a little crunch. I remember the first time I made these BBQ Chicken Coleslaw Wraps on a sweltering July afternoon. I was searching for a lunch that didn’t require heating up my whole kitchen (let’s face it, nobody wants to sweat over a stove in the middle of summer!).

The moment I rolled up that first wrap, I knew I’d stumbled onto something special. It’s the kind of lunch that makes you pause, take a deep breath, and grin because you know you’ve found a new summer staple. When I was knee-high to a grasshopper, my grandma used to make coleslaw from scratch—big bowls of cabbage tossed with her secret dressing. This recipe brings back those memories but with a modern twist: BBQ chicken for heartiness and flavor, all tucked inside a tortilla. Honestly, I wish I’d thought of this combination years ago—it’s dangerously easy and loaded with pure, nostalgic comfort.

Every time I make these wraps, my family can’t keep their hands off them. The wraps practically disappear off the plate, especially when I set them out for a quick poolside lunch or a backyard picnic. My kids sneak bites as soon as I turn my back, and even my husband (who usually claims he’s “not a coleslaw person”) admits they’re pretty darn good. These BBQ Chicken Coleslaw Wraps are perfect for potlucks, lazy weekend lunches, or to brighten up your Pinterest lunch board—trust me, everyone will ask for the recipe!

After testing this recipe more times than I care to admit (in the name of research, of course), it’s become my go-to for family gatherings and summer gifting. It feels like a warm hug on a sunny day, and you’re going to want to bookmark this one for every summer lunch occasion.

Why You’ll Love These BBQ Chicken Coleslaw Wraps

• Quick & Easy: These wraps come together in under 30 minutes—perfect for busy weekdays or when you’re just too hungry to wait.
• Simple Ingredients: Nothing fancy here. You probably have everything you need: chicken, BBQ sauce, cabbage, tortillas, and a few pantry staples.
• Perfect for Summer: Light, refreshing, and satisfying. It’s great for picnics, pool parties, or just a laid-back lunch on the patio.
• Crowd-Pleaser: Every time I serve these, they get rave reviews from kids, adults, and even those picky eaters. They’re portable and mess-free, too.
• Unbelievably Delicious: The creamy coleslaw balances the smoky BBQ chicken, with a crunch that keeps each bite interesting. It’s soul-soothing comfort food, but lighter and brighter for summer.

What sets these BBQ Chicken Coleslaw Wraps apart is the technique: using shredded rotisserie chicken (or leftover grilled chicken) tossed in your favorite BBQ sauce. The coleslaw isn’t just a side—it’s a starring player, made with a tangy dressing that lifts the whole wrap. I’ve tried a bunch of versions, but blending the cabbage with carrots and just a hint of red onion gives the slaw that perfect bite without getting soggy.

Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined for summer: lighter, faster, but still packed with flavor and nostalgia. If you want something that feels special but doesn’t take all morning to make, this is your ticket. Whether you’re looking to impress guests or just need a tasty lunch for yourself, these wraps deliver every time. There’s a reason they’ve become my go-to—simple, delicious, and a little bit addictive!

What Ingredients You Will Need

This BBQ Chicken Coleslaw Wraps recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and a few fresh picks make all the difference. You can swap or substitute easily, which is always handy—especially in summer when you want things quick and flexible.

• For the BBQ Chicken:
  • 2 cups cooked chicken breast, shredded (about 300g; rotisserie, grilled, or leftover works great)
  • 1/2 cup BBQ sauce (120ml; I like Sweet Baby Ray’s for classic flavor, but use your favorite)
  • 1/2 teaspoon smoked paprika (adds a little extra smokiness)
  • Salt & pepper, to taste
• For the Coleslaw:
  • 2 cups cabbage, finely shredded (about 150g; green or a coleslaw mix works)
  • 1/2 cup carrots, julienned or shredded (about 50g)
  • 2 tablespoons red onion, thinly sliced (about 20g; optional for extra bite)
  • 1/3 cup mayonnaise (80ml; use light or vegan mayo if preferred)
  • 1 tablespoon apple cider vinegar (15ml; brightens everything up)
  • 1 teaspoon honey or sugar (5ml; balances acidity)
  • 1/4 teaspoon celery seed (optional but adds classic coleslaw flavor)
  • Salt & pepper, to taste
• For the Wraps:
  • 4 large flour tortillas (10-inch/25cm; use whole wheat or gluten-free if needed)
  • Butter lettuce leaves (optional, for extra crunch)
• Optional Extras:
  • Pickled jalapeños (for a spicy kick)
  • Fresh cilantro, chopped (for freshness)
  • Avocado slices (for creaminess)

If you need to go gluten-free, swap out the flour tortillas for your favorite gluten-free wraps. Dairy-free? Use vegan mayo in the coleslaw. For a little extra crunch, toss in thinly sliced radishes or bell pepper. In summer, fresh herbs from the garden—like parsley or basil—make a tasty addition.

I always recommend using a good quality BBQ sauce; it really makes a difference in flavor. For the coleslaw, firm cabbage holds up better than pre-shredded bags, but honestly, I’ve used both and it works out fine. If you’re short on time, a ready-made coleslaw mix and rotisserie chicken are lifesavers. These ingredient swaps and tips are what keeps this recipe so flexible and foolproof!

Equipment Needed

You don’t need a fancy kitchen setup for these BBQ Chicken Coleslaw Wraps—just a handful of everyday tools. Here’s what to grab:

• Large Mixing Bowls: One for chicken, one for coleslaw. Any sturdy bowl works (plastic or stainless).
• Measuring Cups & Spoons: For accuracy—especially with BBQ sauce and dressing.
• Sharp Chef’s Knife: For shredding cabbage, slicing onions, and prepping vegetables.
• Cutting Board: Preferably a large one to keep things tidy.
• Forks or Meat Shredder Claws: To shred chicken easily (I use forks and they do the job just fine).
• Spoon or Spatula: For mixing the coleslaw and chicken.
• Clean Kitchen Towel or Paper Towels: To blot excess moisture from veggies if needed.

If you don’t have meat shredder claws, two regular forks work perfectly (I’ve used forks for years and never felt the need for anything else). For tortillas, you don’t need a tortilla warmer, but if you have one, it can keep wraps soft while you assemble. When it comes to knives, a simple sharp chef’s knife is worth keeping in good shape—sharpen it every few weeks for easiest slicing. If you’re on a budget, thrift store kitchen tools work as well as anything high-end. The key is to keep things simple and practical!

Preparation Method

1. Prepare the Chicken:

   In a large bowl, add 2 cups (300g) shredded cooked chicken. Pour in 1/2 cup (120ml) BBQ sauce and sprinkle with 1/2 teaspoon smoked paprika. Season with salt and pepper to taste. Toss until chicken is evenly coated. If using cold chicken, microwave for 30 seconds to bring to room temperature (warmer chicken absorbs sauce better).

   Tip: If your chicken looks dry, add an extra tablespoon of BBQ sauce. The chicken should be glossy and moist.

2. Make the Coleslaw:

   In a separate mixing bowl, combine 2 cups (150g) shredded cabbage, 1/2 cup (50g) carrots, and 2 tablespoons (20g) thinly sliced red onion. In a small bowl, whisk together 1/3 cup (80ml) mayonnaise, 1 tablespoon (15ml) apple cider vinegar, 1 teaspoon (5ml) honey, and 1/4 teaspoon celery seed. Season with salt and pepper.

   Pour dressing over the veggies and toss until fully coated. The coleslaw should look creamy but not soupy. Let sit for 5 minutes to allow flavors to meld.

   Warning: Don’t overdress the slaw—too much liquid can make the wraps soggy.

3. Warm the Tortillas:

   Wrap tortillas in a damp towel and microwave for 20 seconds, or heat in a dry skillet for 30 seconds per side until soft and pliable. This step makes rolling much easier and prevents tearing.

4. Assemble the Wraps:

   Lay a tortilla flat. Place a butter lettuce leaf in the center (if using). Spoon about 1/2 cup BBQ chicken onto the lettuce, followed by 1/2 cup coleslaw. Add optional extras like jalapeños, avocado, or cilantro if desired.

   Fold in the sides, then roll up tightly from the bottom. Repeat with remaining tortillas.

   Note: If tortillas crack, they may be too cold or dry—rewarm slightly and try again.

5. Serve:

   Cut wraps in half for easy eating, or leave whole for hearty lunch portions. Arrange on a plate and serve immediately.

Personal Tip: Work assembly-line style—lay out all tortillas, fill them, then roll. This saves time and keeps things neat. If prepping ahead, keep the chicken and slaw separate until just before serving to prevent sogginess. The wraps should feel firm and hold together well, with juicy chicken and crunchy, creamy slaw in every bite.

Cooking Tips & Techniques

Years of making summer wraps have taught me a few tricks (and a couple of lessons learned the hard way!). Here’s what works best for BBQ Chicken Coleslaw Wraps:

• Use Warm Chicken: Tossing freshly cooked or microwaved chicken with BBQ sauce lets the flavors absorb better—cold chicken tends to repel the sauce.
• Don’t Overdress the Slaw: Too much dressing makes the wraps soggy. Stick with the amounts listed, and only add more if the veggies look dry.
• Prep Veggies Just Before Serving: Coleslaw is best when the cabbage is crisp and carrots are freshly shredded. Prep ahead if needed, but mix with dressing last minute.
• Wrap Tightly: Overfilling makes wraps hard to roll and prone to splitting. Use about 1/2 cup each of chicken and slaw per wrap for perfect balance.
• Common Mistakes: Using cold tortillas—these crack and don’t fold well. Always warm your wraps. Another pitfall is skipping the lettuce, which adds a barrier to prevent sogginess.

I’ve had wraps fall apart on me before—usually because I rushed the assembly or skipped warming the tortillas. Don’t worry if your first ones aren’t picture-perfect; honestly, a little mess just means more flavor! Timing is everything: work quickly but don’t rush, and keep ingredients close by. If multitasking, prep chicken and coleslaw at the same time—it’s easy when you set out all ingredients first.

For consistency, use the same brand of BBQ sauce each time (unless you’re experimenting). If you want a smoky touch, add a pinch of chipotle powder. The real secret is keeping things simple and not overcomplicating. These tips are the result of many summer lunches, and they’ll keep your wraps as tasty as ever!

Variations & Adaptations

One of the best things about BBQ Chicken Coleslaw Wraps is how easy it is to switch things up. Here are my favorite ways to customize:

• Gluten-Free: Swap flour tortillas for gluten-free wraps or large lettuce leaves for a low-carb, gluten-free option. I’ve tried both, and lettuce wraps are especially refreshing on hot days!
• Vegetarian: Use shredded jackfruit or chickpeas tossed in BBQ sauce instead of chicken. The texture is surprisingly close, and it’s a great plant-based swap.
• Spicy: Add thinly sliced jalapeños or a splash of hot sauce to the chicken. Smoked chipotle BBQ sauce adds a flavorful kick, too.
• Seasonal: In late summer, add fresh corn kernels or diced tomatoes to the coleslaw for extra brightness.
• Flavor Swap: Try using teriyaki sauce in place of BBQ for an Asian-inspired twist, or buffalo sauce for a tangy, spicy version.
• Allergen Adaptations: For dairy-free wraps, use vegan mayo in the slaw. If you need egg-free, look for eggless mayo brands.

My personal favorite is adding avocado and a handful of chopped cilantro—something I picked up from a friend who swears by the combo. Honestly, these wraps are a blank canvas for creativity. Whether you’re working with dietary restrictions or just want a new flavor profile, there’s a variation for everyone.

Serving & Storage Suggestions

BBQ Chicken Coleslaw Wraps are best served fresh at room temperature or slightly chilled. If you’re making them for a party, arrange wraps on a platter, slice in half, and sprinkle with fresh herbs for a pop of color. Pair with iced tea, lemonade, or a crisp lager—it’s a summer lunch that feels complete.

For storage, keep the chicken and coleslaw separate until ready to assemble. Store both in airtight containers in the fridge for up to 3 days. Assembled wraps can be kept for 24 hours, but the tortillas may soften. If you plan to prep ahead, wrap tightly in foil or plastic wrap. To reheat, warm the chicken in the microwave, then assemble with fresh coleslaw.

Letting flavors meld overnight can make the chicken even tastier, but coleslaw should stay crunchy—so don’t mix too early. If you’re packing lunch for work or school, keep wraps chilled with an ice pack. Honestly, these wraps get better with each bite, and leftover chicken works for salads or tacos, too!

Nutritional Information & Benefits

Each BBQ Chicken Coleslaw Wrap contains approximately:

• Calories: 350-400
• Protein: 22g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 4g

Chicken provides lean protein, while cabbage and carrots add fiber, vitamins C and A, and antioxidants. Using light mayo or Greek yogurt in the slaw lowers fat and increases nutrients. Gluten-free and dairy-free adaptations are simple, making this recipe accessible for most diets.

Allergens to watch for: wheat (in tortillas) and eggs (in mayonnaise). For a lighter option, swap tortillas for lettuce leaves. As someone who tries to keep meals balanced during summer, I love that these wraps are filling yet wholesome. They’re a great way to sneak veggies into lunch—without anyone complaining!

Conclusion

If you’re craving a summer lunch that’s flavorful, easy, and sure to please, BBQ Chicken Coleslaw Wraps are worth every bite. They’re the kind of meal you’ll make again and again, switching up the ingredients as you go. I love these wraps because they bring together everything I want in a summer lunch—comfort, freshness, and a whole lot of flavor.

Don’t be afraid to customize! Try different sauces, swap out proteins, or add your favorite veggies. Personally, I make these wraps weekly during summer—they’re reliable, delicious, and always a hit with family and friends.

Give these a try and let me know your favorite variation in the comments. Share with friends, save to your Pinterest board, or snap a pic of your own creation. Here’s to more tasty, easy lunches that make summer a little sweeter—happy wrapping!

FAQs About BBQ Chicken Coleslaw Wraps

Can I use store-bought coleslaw mix?

Absolutely! Store-bought coleslaw mix saves time. Just add your own dressing for the best flavor.

What’s the best BBQ sauce for this recipe?

Any favorite BBQ sauce works. I love Sweet Baby Ray’s, but smoky or spicy sauces add fun twists.

How do I keep the wraps from getting soggy?

Keep chicken and coleslaw separate until just before serving. Lettuce leaves help create a barrier, too.

Can I make these wraps vegetarian?

Yes! Substitute chicken with BBQ jackfruit or chickpeas for a tasty vegetarian version.

Are these wraps freezer-friendly?

I don’t recommend freezing assembled wraps, but you can freeze the BBQ chicken. Just thaw and use with fresh slaw when ready.

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