Ingredients
Scale
- 2 cups cooked chicken breast, shredded (rotisserie works perfectly)
- 1/2 cup BBQ sauce
- 2 cups coleslaw mix
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste
- 4 large flour tortillas (burrito-size, about 10 inches)
- 1/4 cup fresh cilantro, chopped (optional)
- 1 ripe avocado, sliced (optional)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- In a medium bowl, mix shredded chicken with BBQ sauce until evenly coated. Set aside.
- In another bowl, combine coleslaw mix, mayonnaise, and apple cider vinegar. Season with salt and pepper and stir until well coated.
- Lay a tortilla flat and spread about 1/2 cup BBQ chicken across the center.
- Top with coleslaw and optional toppings like cilantro, avocado, or cheese.
- Fold in the sides and roll tightly into a wrap. Warm tortillas briefly if needed to prevent cracking.
- Repeat with remaining tortillas. Slice in half and serve immediately.
Notes
- Store assembled wraps for up to 24 hours for best texture.
- For meal prep, store chicken and slaw separately for 3–4 days.
- Whole wheat tortillas work well for a healthier option.
- Add jalapeños or hot sauce for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: No-Cook
- Cuisine: American