Craving something quick, healthy, and bursting with flavor? As a busy mom myself, I understand the struggle of wanting a delicious meal without spending hours in the kitchen. That’s why I’m so excited to share this recipe with you. BBQ Chicken Coleslaw Wraps is the answer to your weeknight dinner dilemma – a satisfying mix of tender BBQ chicken and crunchy, creamy coleslaw, all snuggled in a soft wrap. Get ready for a taste explosion that will have everyone asking for seconds!
Why You Will Love This Recipe
My summers are filled with memories of backyard barbecues and lazy afternoons. The aroma of grilling chicken always brings me back to those carefree days. BBQ Chicken Coleslaw Wraps are my way of capturing that summer bliss year-round. Inspired by these memories, I wanted to create a meal that combines the smoky sweetness of BBQ with the cool, crisp freshness of coleslaw—a perfect harmony of flavors and textures in every bite.
Ingredients
For the BBQ Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite brand)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Coleslaw:
- 4 cups shredded coleslaw mix
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Wraps:
- 8 large tortillas (flour or whole wheat)
- Optional: Chopped cilantro, green onions for garnish
Step-by-Step Instructions for Making the Recipe
Prepare the Chicken: Preheat grill or oven to 375°F (190°C). In a bowl, mix olive oil, paprika, garlic powder, and pepper. Rub this mixture all over the chicken breasts.
Cook the Chicken: Grill or bake the chicken for about 20-25 minutes, or until cooked through (internal temperature reaches 165°F or 74°C). During the last 5 minutes, brush generously with BBQ sauce.
Shred the Chicken: Once the chicken is cooled slightly, shred it with two forks. Toss the shredded chicken with remaining BBQ sauce, ensuring it’s well coated.
Make the Coleslaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the shredded coleslaw mix and toss until well combined.
Assemble the Wraps: Warm the tortillas slightly for better pliability. Place a generous amount of BBQ chicken in the center of each tortilla. Top with coleslaw.
Wrap and Serve: Fold in the sides of the tortilla and roll it up tightly. Garnish with chopped cilantro and green onions, if desired. Enjoy your delicious BBQ Chicken Coleslaw Wraps immediately!
BBQ Chicken Coleslaw Wraps
Ingredients
Equipment
Method
- Preheat grill or oven to 375°F (190°C). In a bowl, mix olive oil, paprika, garlic powder, and pepper. Rub this mixture all over the chicken breasts.1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1.5 lbs boneless, skinless chicken breasts
- Grill or bake the chicken for about 20-25 minutes, or until cooked through (internal temperature reaches 165°F or 74°C). During the last 5 minutes, brush generously with BBQ sauce.1.5 lbs boneless, skinless chicken breasts, 1 cup BBQ sauce
- Once the chicken is cooled slightly, shred it with two forks. Toss the shredded chicken with remaining BBQ sauce, ensuring it’s well coated.1.5 lbs boneless, skinless chicken breasts, 1 cup BBQ sauce
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the shredded coleslaw mix and toss until well combined.1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 4 cups shredded coleslaw mix
- Warm the tortillas slightly for better pliability. Place a generous amount of BBQ chicken in the center of each tortilla. Top with coleslaw.8 large tortillas, 1.5 lbs boneless, skinless chicken breasts, 4 cups shredded coleslaw mix
- Fold in the sides of the tortilla and roll it up tightly. Garnish with chopped cilantro and green onions, if desired. Enjoy your delicious BBQ Chicken Coleslaw Wraps immediately!8 large tortillas, Chopped cilantro, Green onions