Tender BBQ chicken meets creamy coleslaw in a soft tortilla wrap — perfect for quick lunches, dinners, or meal prep.
2–3 cups cooked shredded chicken
½–¾ cup barbecue sauce
3 cups coleslaw mix (shredded cabbage and carrots)
¼ cup mayonnaise or Greek yogurt
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper, to taste
4 large flour tortillas
Optional: pickles, shredded cheese, fresh herbs
Toss shredded chicken with BBQ sauce in a bowl. Warm if desired.
In another bowl, mix coleslaw mix, mayo, vinegar, sugar, salt, and pepper.
Warm tortillas in a dry skillet or microwave to make pliable.
Spoon BBQ chicken and slaw onto each tortilla. Add optional toppings.
For make-ahead, store chicken and slaw separately.
Use whole wheat or gluten-free tortillas as needed.
Add hot sauce or jalapeños for spice.