BBQ Chicken Wraps are packed with smoky barbecue chicken, creamy homemade coleslaw, and fresh spinach, all wrapped in a soft flour tortilla. This easy, flavor-packed meal is perfect for lunch, dinner, meal prep, or picnics. Every bite combines juicy chicken, tangy barbecue sauce, crisp vegetables, and creamy dressing for a satisfying wrap the whole family will love.
Why You’ll Love This Recipe
- Ready in about 35 minutes.
- Juicy, smoky BBQ chicken.
- Fresh homemade coleslaw adds crunch.
- Great for lunch, dinner, or meal prep.
- Easy to customize with your favorite vegetables.
- Family-friendly and portable.
- Perfect for picnics and packed lunches.
- Restaurant-quality flavor made at home.
Ingredients
BBQ Chicken
- 2 large chicken breasts
- 1 cup good-quality BBQ sauce
- 1 heaped teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- Olive oil
Coleslaw
- 1 large carrot, grated
- ¼ red cabbage, finely sliced
- ¼ green or white cabbage, finely sliced
- ½ medium white onion, finely sliced
- 4 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon sugar
- Salt and black pepper, to taste
Wraps
- 4 large white flour tortillas
- 4 small handfuls fresh spinach
Instructions
- Remove the chicken breasts from the refrigerator 10–15 minutes before cooking.
- Butterfly each chicken breast to create four evenly sized cutlets.
- In a small bowl, combine the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
- Drizzle the chicken with olive oil and coat evenly with the spice mixture.
- Heat a large skillet over medium-high heat.
- Cook the chicken for 3–4 minutes on the first side.
- Flip the chicken and brush the cooked side generously with BBQ sauce.
- Continue cooking for another 3–4 minutes, or until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a cutting board with the BBQ-coated side facing down.
- Brush the top with additional BBQ sauce and allow the chicken to rest for 5 minutes.
- Slice the chicken into thin strips against the grain.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
- In a large bowl, combine the grated carrot, sliced red cabbage, green cabbage, and onion.
- Pour the dressing over the vegetables and toss until evenly coated.
- Lay each tortilla flat.
- Add a layer of spinach down the center.
- Top with coleslaw followed by the sliced BBQ chicken.
- Fold in the sides and roll tightly to form the BBQ Chicken Wraps.
- Slice in half if desired and serve immediately.
Tips & Tricks
- Use a thick, smoky barbecue sauce for the richest flavor.
- Let the chicken rest before slicing to keep it juicy.
- Slice the chicken against the grain for maximum tenderness.
- Warm the tortillas before rolling to prevent cracking.
- Add sliced avocado for extra creaminess.
- Include pickles or jalapeños for additional flavor.
- Toast the finished wraps in a skillet for a crispy exterior.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Inspired
- Difficulty: Easy
Notes
- Greek yogurt can replace sour cream for a lighter dressing.
- Whole wheat tortillas are an excellent healthier alternative.
- Leftover grilled chicken also works well.
- Store extra coleslaw separately for the freshest wraps.
Nutrition (Approximate Per Wrap)
- Calories: 560
- Protein: 38g
- Carbohydrates: 38g
- Fat: 28g
- Fiber: 5g
- Sugar: 15g
- Sodium: 890mg
Frequently Asked Questions
Can I make BBQ Chicken Wraps ahead of time?
Yes. Prepare the chicken and coleslaw separately, then assemble just before serving for the freshest texture.
Can I grill the chicken instead?
Absolutely. Grilling adds an even smokier barbecue flavor.
Can I use rotisserie chicken?
Yes. Toss shredded rotisserie chicken with BBQ sauce for an even quicker version.
How do I keep the wraps from getting soggy?
Allow the chicken to cool slightly and store the coleslaw separately until you’re ready to assemble.
Can I freeze the wraps?
The cooked BBQ chicken freezes well, but assembled wraps with fresh coleslaw are best enjoyed fresh.
What side dishes pair well with BBQ Chicken Wraps?
French fries, sweet potato fries, potato salad, corn on the cob, baked beans, or fresh fruit all make excellent side dishes.
Storage
Store leftover BBQ Chicken Wraps in the refrigerator for up to 3 days.
For meal prep, keep the chicken, coleslaw, and tortillas stored separately until ready to assemble.
Reheat the chicken before assembling for the best flavor and texture.
Similar Recipes
BBQ Chicken Wraps
Ingredients
BBQ Chicken
- 2 large chicken breasts
- 1 cup good-quality BBQ sauce
- 1 heaped teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- Olive oil
Coleslaw
- 1 large carrot grated
- ¼ red cabbage finely sliced
- ¼ green or white cabbage finely sliced
- ½ medium white onion finely sliced
- 4 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon sugar
- Salt and black pepper to taste
Wraps
- 4 large white flour tortillas
- 4 small handfuls fresh spinach
Instructions
- Remove the chicken breasts from the refrigerator 10–15 minutes before cooking.
- Butterfly each chicken breast to create four evenly sized cutlets.
- In a small bowl, combine the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
- Drizzle the chicken with olive oil and coat evenly with the spice mixture.
- Heat a large skillet over medium-high heat.
- Cook the chicken for 3–4 minutes on the first side.
- Flip the chicken and brush the cooked side generously with BBQ sauce.
- Continue cooking for another 3–4 minutes, or until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a cutting board with the BBQ-coated side facing down.
- Brush the top with additional BBQ sauce and allow the chicken to rest for 5 minutes.
- Slice the chicken into thin strips against the grain.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
- In a large bowl, combine the grated carrot, sliced red cabbage, green cabbage, and onion.
- Pour the dressing over the vegetables and toss until evenly coated.
- Lay each tortilla flat.
- Add a layer of spinach down the center.
- Top with coleslaw followed by the sliced BBQ chicken.
- Fold in the sides and roll tightly to form the BBQ Chicken Wraps.
- Slice in half if desired and serve immediately.
Notes
- Greek yogurt can replace sour cream for a lighter dressing.
- Whole wheat tortillas are an excellent healthier alternative.
- Leftover grilled chicken also works well.
- Store extra coleslaw separately for the freshest wraps.
Conclusion
These BBQ Chicken Wraps combine juicy barbecue chicken, creamy homemade coleslaw, and fresh spinach into one delicious handheld meal. Easy to prepare and packed with smoky, tangy flavors, they’re perfect for lunch, dinner, meal prep, or outdoor gatherings. Once you try this homemade version, it’s sure to become one of your favorite wrap recipes.