If you’re searching for a meal that brings together bold flavor, satisfying crunch, and a touch of saucy sweetness, look no further than these BBQ Chicken Wraps. Each wrap bursts with tender, smoky chicken, a creamy, tangy slaw, and plenty of fresh greens—all cocooned in a soft flour tortilla. They’re quick to prepare, incredibly customizable, and absolutely irresistible, making them a go-to for lunches, dinners, or fuss-free entertaining. Trust me: BBQ Chicken Wraps are about to become your new kitchen staple!

Ingredients You’ll Need

One of the joys of BBQ Chicken Wraps is how they blend simple pantry ingredients and fresh produce, resulting in layers of flavor and color. Each item adds its own special touch—tenderness, zest, smokiness, or crunch—so pick the freshest you can find for the best taste!

Chicken Breasts: Starting with two large chicken breasts means plenty of juicy, lean protein for hearty wraps.
BBQ Sauce: Go for your favorite good-quality BBQ sauce; its sticky-sweet tang is the heart of this wrap.
Smoked Paprika: Just a teaspoon infuses the chicken with a deep, smoky note reminiscent of classic barbecue.
Garlic Powder: This brings a subtle, savory warmth straight into every bite.
Salt: Enhances the savory flavors and draws out moisture from the chicken for better browning.
Cayenne Pepper: For a gentle heat; you can adjust to make it as mild or spicy as you like.
Black Pepper: A classic seasoning for balanced flavor.
Olive Oil: It helps the spices stick and gives a gorgeous sear to the chicken.
Carrot: Grated carrot provides fantastic color and light sweetness in the slaw.
Red Cabbage: Finely sliced, it adds vibrant color and a satisfying crunch.
Green/White Cabbage: Balances the red cabbage and amplifies the crunch factor of your slaw.
White Onion: Brings a subtle bite that makes your slaw taste fresh and zippy.
Mayonnaise: Full fat is best for a smooth and luxurious base for your slaw.
Sour Cream: Adds a tangy, creamy dimension to the mix.
Dijon Mustard: Just a couple teaspoons for a mild kick and lots of personality.
Apple Cider Vinegar: Cuts through the richness and keeps your slaw bright.
Sugar: Just a touch balances out the acidity and ties everything together.
Salt & Black Pepper (to taste): Season and taste your slaw until it’s just right.
White Flour Tortilla Wraps: Soft, warm wraps are ideal for holding everything together in one hand-held package.
Spinach (or other greens): Offers a pop of freshness and color; feel free to substitute as you wish.

How to Make BBQ Chicken Wraps

Step 1: Butterfly, Season, and Sear the Chicken

Start by butterfly-slicing your chicken breasts so they cook evenly and quickly. Coat each piece generously with smoked paprika, garlic powder, salt, black pepper, and cayenne, drizzling on some olive oil to help the spices stick. Heat a skillet over medium-high and lay your seasoned chicken in—don’t forget to listen for that sizzle! Fry the chicken for 3–4 minutes until you get a nice golden crust before flipping each piece. Right after the flip, brush the top with BBQ sauce for that first sticky, caramelized layer.

Step 2: Saucy Finish and Rest

Let the chicken fry a bit longer to cook through, then remove each piece and immediately lay it sauce-side down on a cutting board for extra flavor to soak in. Generously brush the other side with more BBQ sauce, then let the chicken rest for five minutes—this keeps it juicy. Finally, slice it into strips across the grain and at an angle for tender, easy-to-eat pieces.

Step 3: Whip Up the Creamy Slaw

In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a bit of sugar. Taste and adjust the seasoning with salt and black pepper. Now, in a larger bowl, combine your grated carrot, sliced onion, and both types of cabbage. Pour over the dressing and toss everything together until evenly coated and totally irresistible.

Step 4: Build and Roll Your BBQ Chicken Wraps

Lay out a tortilla wrap and arrange a small handful of fresh spinach or greens in a horizontal strip just below the center. Top with a generous scoop of your creamy slaw and a thick layer of those juicy BBQ chicken strips. Tuck in the sides, fold the bottom over the filling, and roll tightly like a burrito. Slice in half for maximum visual appeal, and your BBQ Chicken Wraps are ready to enjoy—no fork necessary!

How to Serve BBQ Chicken Wraps

Garnishes

Take these wraps over the top with a sprinkle of freshly chopped cilantro or parsley for a fragrant finish. Add some extra sliced red onion, pickled jalapeños, or even a light drizzle of your favorite hot sauce if you want extra zing. A few sesame seeds also make for a pretty touch and a mild crunch.

Side Dishes

BBQ Chicken Wraps pair beautifully with crispy sweet potato fries, a refreshing cucumber salad, or oven-roasted potato wedges. For something lighter, serve with a simple side salad or some crunchy veggie sticks and hummus. If you’re looking for a heartier spread, classic coleslaw and corn on the cob will make everyone happy.

Creative Ways to Present

You can cut your BBQ Chicken Wraps into small rounds and secure them with toothpicks for party-perfect pinwheels. Or, try serving them “deconstructed” in a bowl over greens, slaw, and chicken for a low-carb twist. If you’re packing lunchboxes, wrap each finished wrap in parchment for a neat, tidy (and Instagram-worthy) presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), wrap each BBQ Chicken Wrap tightly in foil or plastic, then pop them in the fridge. They’ll stay fresh for up to two days, and the flavors will continue to mingle deliciously.

Freezing

For longer storage, wrap the chicken strips separately and freeze them for up to two months. While tortillas and slaw don’t freeze well, having the BBQ chicken ready to go means you can assemble fresh wraps any time.

Reheating

To reheat, warm the chicken strips gently in a skillet or microwave until hot. Tortillas can be refreshed in a hot, dry pan for a few seconds. Add the fresh slaw and greens only just before eating to keep everything crisp and vibrant.

FAQs

Can I use rotisserie chicken or leftover cooked chicken?

Absolutely, BBQ Chicken Wraps work wonderfully with pre-cooked or rotisserie chicken. Simply slice it, warm it up with a bit of BBQ sauce, and use as directed—it’s a perfect weeknight shortcut!

What’s the best way to keep the wraps from getting soggy?

To avoid soggy wraps, assemble them just before serving. If making ahead, keep the filling and tortillas separate and combine at the last moment for the freshest results.

Are there gluten-free options for this recipe?

Yes! Just swap in your favorite gluten-free tortillas and double-check that your BBQ sauce is gluten-free. Everything else in these BBQ Chicken Wraps is naturally gluten-free and delicious.

Can I make these BBQ Chicken Wraps vegetarian?

Definitely. Use grilled or oven-roasted tofu strips, or try hearty jackfruit tossed with BBQ sauce as a stellar plant-based alternative—you’ll still get all the smoky, saucy action you crave.

How spicy are these wraps?

The level of heat is entirely up to you. The written amount gives a mild warmth, but you can add more or less cayenne pepper or use a spicier BBQ sauce to tailor the wraps to your palate.

Final Thoughts

Whether you’re cooking for a crowd or just craving something easy and packed with flavor, these BBQ Chicken Wraps hit the spot every time. Give them a try and watch them disappear—this is one recipe you’ll want to keep coming back to!

BBQ Chicken Wraps Recipe

★★★★★

4.9 from 21 reviews

Author: Zoe
Total Time: 25 minutes
Yield: 4 wraps 1x
Diet: Vegetarian

Print Recipe

Description

These BBQ Chicken Wraps are a delightful combination of tender, flavorful chicken coated in BBQ sauce, crunchy coleslaw, and fresh greens, all wrapped up in a soft flour tortilla. Perfect for a quick and satisfying meal!

Instructions

Prepare the Chicken: Butterfly slice the chicken breasts in half to make 4 even-sized pieces. Coat with smoked paprika, garlic powder, salt, black pepper, cayenne pepper, and olive oil. Fry over medium-high heat, flipping and coating with BBQ sauce.
Cook the Chicken: Fry for a few minutes, then rest sauce-side-down on a board. Brush with more BBQ sauce and slice into strips.
Make the Coleslaw: Mix mayo, sour cream, dijon mustard, apple cider vinegar, sugar, carrot, onion, and cabbage in a bowl.
Assemble the Wraps: Place spinach on a wrap, top with coleslaw and chicken strips. Fold and enjoy!