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Close up of a BBQ Chicken Coleslaw Wrap showing the textures of shredded chicken and julienned carrots. (BBQ Chicken Coleslaw Wraps)

BBQ Chicken Coleslaw Wraps

These BBQ Chicken Coleslaw Wraps feature moist shredded chicken in a glossy mahogany BBQ sauce topped with a crunchy ranch-dressed cabbage slaw, all wrapped in a lightly toasted flour tortilla. Perfect for a quick, 15-minute high-protein meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large flour tortillas soft white variety
  • 2 cups (250g) shredded chicken breast cooked and moist
  • 1/2 cup (120ml) dark BBQ sauce mahogany color with pepper specks
  • 2 cups (150g) green cabbage thinly shredded
  • 1/2 cup (50g) carrots julienned
  • 1/3 cup (80ml) ranch dressing creamy white
  • 2 tbsp green onions thinly sliced

Equipment

  • 2 Mixing bowls One for chicken, one for slaw.
  • 1 Skillet For toasting tortillas.

Method
 

Preparation
  1. In a mixing bowl, combine shredded chicken and BBQ sauce until chicken is glossy and fully coated.
  2. In a separate bowl, toss cabbage and carrots with ranch dressing until creamy but still crunchy.
  3. Heat tortillas in a dry skillet over medium-high heat for 30 seconds per side until lightly toasted.
  4. Layer BBQ chicken in the center of each tortilla, top with a mound of slaw, and garnish with green onions.

Notes

For the best crunch, dress the slaw immediately before serving.
Use rotisserie chicken to save time on busy weeknights.