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Detailed mobile photo of a BBQ chicken coleslaw wrap with mahogany BBQ sauce and vibrant green onions.

BBQ Chicken Coleslaw Wraps

These BBQ Chicken Coleslaw Wraps feature tender shredded chicken coated in a glossy mahogany BBQ sauce, topped with a crunchy ranch-dressed slaw and fresh green onions, all tucked into a soft, warm flour tortilla.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large flour tortillas 10-inch (25cm) size
  • 1 lb shredded chicken breast 450g, poached or rotisserie
  • 1 cup dark BBQ sauce 240ml, mahogany colored with black pepper
  • 2 cups green cabbage 150g, shredded thin
  • 1/2 cup carrots 50g, shredded or julienned
  • 1/2 cup ranch dressing 120ml, creamy opaque white
  • 3 tbsp green onions 15g, thinly sliced

Equipment

  • 1 Large Non-Stick Skillet Used for warming tortillas.
  • 1 Mixing Bowl For tossing the ranch slaw.
  • 1 Medium Saucepan To warm the BBQ chicken.

Method
 

Prepare Fillings
  1. Combine shredded chicken and BBQ sauce in a saucepan over low heat until glossy and warmed through.
  2. In a bowl, toss cabbage and carrots with ranch dressing until vegetables are fully coated and creamy.
Assembly
  1. Heat tortillas in a skillet for 15 seconds per side until soft and pliable.
  2. Layer chicken, then slaw, then green onions. Fold in sides and roll tightly.

Notes

Use a barrier layer by placing chicken down first to prevent a soggy wrap.
Warm the tortillas just before serving to ensure they don't tear during the folding process.