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BBQ Chicken Coleslaw Wraps

These BBQ Chicken Coleslaw Wraps are the ultimate lunch solution, combining smoky, tender chicken with a crisp, tangy homemade slaw. Perfectly balanced and bursting with flavor, they are easy to assemble and incredibly satisfying for any day of the week.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American
Calories: 621
Ingredients Method Notes

Ingredients
  

  • 2 large Chicken Breasts
  • 1 cup Good Quality BBQ Sauce such as Jack Daniel's or Bulls Eye
  • 1 heaped tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Black Pepper
  • Olive Oil for frying
  • 1 large Carrot grated
  • 1/4 Red Cabbage finely sliced
  • 1/4 Green or White Cabbage finely sliced
  • 1/2 medium White Onion finely sliced
  • 4 tbsp Full Fat Mayonnaise
  • 1 tbsp Sour Cream
  • 2 tsp Dijon Mustard
  • 2 tsp Apple Cider Vinegar
  • 1/2 tsp Sugar
  • 4 large White Flour Tortilla Wraps
  • 4 small handfuls Spinach or mixed greens

Method
 

  1. Prepare the Chicken: Take the chicken breasts out of the fridge 10-15 minutes before cooking. Butterfly slice the breasts in half to create four even-sized pieces.
    2 large Chicken Breasts
  2. Season: In a small bowl, combine the smoked paprika, garlic powder, salt, cayenne pepper, and black pepper. Coat the chicken pieces in the seasoning and a good drizzle of olive oil.
    1 heaped tsp Smoked Paprika, 1 tsp Garlic Powder, 1/2 tsp Salt, 1/4 tsp Cayenne Pepper, 1/4 tsp Black Pepper, Olive Oil
  3. Cook the Chicken: Heat a griddle pan or skillet over medium-high heat. Fry the chicken for 3-4 minutes per side. Once flipped, brush the top side generously with BBQ sauce.
    2 large Chicken Breasts, 1 cup Good Quality BBQ Sauce
  4. Glaze and Rest: Once cooked through, remove the chicken from the pan and place it sauce-side-down on a chopping board. Brush the other side with more BBQ sauce and let it rest for 5 minutes. Slice into strips at an angle against the grain.
    2 large Chicken Breasts, 1 cup Good Quality BBQ Sauce
  5. Make the Slaw Dressing: In a small bowl, whisk together the mayo, sour cream, Dijon mustard, apple cider vinegar, and sugar. Taste and adjust seasoning with salt and pepper as needed.
    4 tbsp Full Fat Mayonnaise, 1 tbsp Sour Cream, 2 tsp Dijon Mustard, 2 tsp Apple Cider Vinegar, 1/2 tsp Sugar
  6. Mix the Coleslaw: In a large mixing bowl, combine the grated carrot, sliced cabbage, and onion. Pour the dressing over the vegetables and toss until fully coated.
    1 large Carrot, 1/4 Red Cabbage, 1/4 Green or White Cabbage, 1/2 medium White Onion
  7. Assemble the Wraps: Lay a tortilla flat. Place a handful of spinach in the center, followed by a generous portion of coleslaw and the sliced BBQ chicken.
    4 large White Flour Tortilla Wraps, 4 small handfuls Spinach or mixed greens
  8. Roll and Serve: Fold the sides in and roll the wrap tightly like a burrito. Serve immediately while the chicken is warm and the slaw is crisp.

Notes

To get the best results, always prioritize the quality of your BBQ sauce like Jack Daniel's or Bulls Eye. Make sure to let the chicken rest before slicing to ensure the juices stay locked inside the meat.