Description

A bold and satisfying wrap filled with smoky barbecue chicken, creamy homemade coleslaw, and fresh toppings all tucked into a soft tortilla.

Ingredients

Scale

3 cups cooked shredded chicken (about 450 g)
1 cup barbecue sauce (240 ml)
1 tablespoon olive oil (15 ml)
1 teaspoon smoked paprika (5 g)
½ teaspoon garlic powder (2 g)
½ teaspoon onion powder (2 g)
¼ teaspoon black pepper (1 g)
¼ teaspoon salt (1 g)
3 cups green cabbage, finely shredded (about 270 g)
1 cup purple cabbage, finely shredded (about 90 g)
1 cup grated carrots (about 110 g)
½ cup mayonnaise (120 ml)
2 tablespoons Greek yogurt (30 ml)
1 tablespoon apple cider vinegar (15 ml)
1 tablespoon honey (15 ml)
½ teaspoon salt (2 g)
¼ teaspoon black pepper (1 g)
4 large flour tortillas (10-inch / 25 cm)
½ cup shredded cheddar cheese (60 g)
¼ cup chopped fresh cilantro (10 g)

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Instructions

Heat olive oil in a skillet over medium heat. Add shredded chicken, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir and warm for 3–4 minutes.
Pour in barbecue sauce and simmer for 5–7 minutes until heated through and coated. Remove from heat.
In a large bowl, combine green cabbage, purple cabbage, and carrots.
In a separate bowl, whisk mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Pour over vegetables and toss well. Chill 15 minutes.
Warm tortillas until soft and pliable.
Place BBQ chicken in the center of each tortilla. Top with coleslaw, shredded cheese, and cilantro.
Fold in sides and roll tightly. Slice and serve immediately.

Notes

Store chicken and coleslaw separately for best freshness.
For extra crispness, toast the assembled wrap seam-side down in a skillet for 1–2 minutes.
Add sliced avocado or red onion for additional flavor and texture.

Prep Time: 20 minutes
Cook Time: 10 minutes