Description
These BBQ Chicken Coleslaw Wraps are a quick and flavorful meal perfect for a busy day. Combining shredded chicken tossed in tangy BBQ sauce with creamy ranch-dressed coleslaw, all wrapped in a soft tortilla and topped with fresh cilantro, they offer a delightful blend of textures and tastes. Ready in just 15 minutes, these wraps are great for lunch or a light dinner, offering a delicious balance of smoky, creamy, and fresh flavors in every bite.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded
- 1 cup BBQ sauce
Coleslaw Mix
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 cup ranch dressing
Wraps and Garnish
- 4 large tortillas
- 1/4 cup chopped cilantro
Instructions
- Prepare BBQ Chicken: In a bowl, mix the shredded cooked chicken with the BBQ sauce until the chicken is evenly coated with the sauce.
- Make Coleslaw Mixture: In another bowl, combine the coleslaw mix with ranch dressing, stirring until the vegetables are well coated and creamy.
- Lay Out Tortillas: Spread one large tortilla flat on a clean surface or plate, ready to assemble the wrap.
- Assemble Wrap: Layer the BBQ chicken evenly over the tortilla, then add a generous amount of the coleslaw mixture on top of the chicken.
- Add Cilantro: Sprinkle the chopped cilantro over the coleslaw for a fresh herbal flavor and aroma.
- Wrap It Up: Carefully wrap the tortilla tightly to encase the filling, folding in the sides as you roll to secure the ingredients inside.
- Repeat: Repeat the assembly process with the remaining tortillas and ingredients.
- Serve: Slice each wrap in half diagonally and serve immediately for best freshness and texture.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- For a spicier kick, add sliced jalapeños or hot sauce to the BBQ chicken mixture.
- Coleslaw mix can be substituted with shredded cabbage and carrots if unavailable.
- Tortillas can be warmed slightly in the microwave or on a skillet for easier wrapping.
- These wraps are best eaten fresh but can be wrapped tightly in foil and refrigerated for a few hours.
