BBQ Chicken Coleslaw Wraps
BBQ Chicken Coleslaw Wraps combine smoky, tender BBQ chicken with a creamy, crunchy coleslaw in a soft flour tortilla for a quick, satisfying lunch. The contrast of warm, saucy chicken and cool, crisp slaw makes these wraps a standout meal that's ready in about 30 minutes.
Equipment
- Large skillet
- Mixing bowl
- Cutting Board
- Chef's Knife
Ingredients
- 1.5 lbs Chicken Breast cut into 1-inch chunks
- 1 cup BBQ Sauce smoky dark variety
- 1 tbsp Neutral Oil
- 2 cups Green Cabbage shredded
- 1 cup Purple Cabbage shredded
- 0.5 cup Carrots grated
- 0.5 cup Mayonnaise full fat
- 1 tbsp Apple Cider Vinegar
- 4 large Flour Tortillas soft and warmed
- 0.25 cup Fresh Cilantro chopped
Instructions
- Sear the chicken: Heat neutral oil in a large skillet over medium-high heat. Add chicken chunks in a single layer and sear undisturbed for 3-4 minutes until golden. Flip and cook another 3-4 minutes until cooked through.
- Sauce the chicken: Reduce heat to low, pour BBQ sauce over chicken, and stir to coat. Warm through for 1-2 minutes, then remove from heat.
- Make the slaw: In a large bowl, combine green cabbage, purple cabbage, and carrots. Add mayonnaise and apple cider vinegar, then toss until evenly coated. Season with salt and pepper if desired.
- Warm tortillas: Heat a dry skillet over medium heat and warm each tortilla for 15-20 seconds per side, or microwave stacked between damp paper towels for 20-30 seconds.
- Assemble wraps: Lay a warm tortilla flat, spoon BBQ chicken down the center, top with slaw and cilantro. Fold in sides, roll tightly, slice in half, and serve.
Notes
Storage: Store BBQ chicken and slaw in separate airtight containers in the fridge for up to 3 days. Assemble wraps just before eating.
Reheating: Warm chicken in a skillet over low heat with a splash of water or extra BBQ sauce. Microwave works but may dry out the chicken.
Best Tips: Don't overcrowd the pan when searing chicken to get a good golden crust. Dress the slaw right before serving to keep it crunchy.
Variations: Use pulled pork or tofu instead of chicken. Add a minced chipotle pepper for heat, or swap half the mayo with Greek yogurt for a lighter slaw.