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BBQ Chicken Wraps

BBQ Chicken Wraps are made with juicy barbecue chicken, creamy homemade coleslaw, fresh spinach, and soft flour tortillas.
Ready in 35 minutes.
Perfect for lunch, dinner, or meal prep.

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Prep Time 15 minutes
Course Main Course
Cuisine American-inspired

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.