BBQ Chicken Wraps Recipe
These BBQ Chicken Wraps combine juicy, smoky spiced chicken with a tangy homemade coleslaw and creamy sauce, all wrapped up in soft flour tortillas. Perfect for a quick and flavorful lunch or dinner, this recipe balances smoky, sweet, and tangy flavors with fresh veggies, making it a satisfying and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch, Dinner
- Method: Pan-frying
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Seasoning
- 2 large Chicken Breasts (take out fridge 10–15 mins before using)
- 1 heaped tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Black Pepper
- Olive Oil, for frying
- 1 cup Good Quality BBQ Sauce, or as needed
Coleslaw and Sauce
- 1 large Carrot, grated on a box grater
- 1/4 Red Cabbage, finely sliced
- 1/4 Green or White Cabbage, finely sliced
- 1/2 medium White Onion, finely sliced
- 4 tbsp Mayo (full fat)
- 1 tbsp Sour Cream
- 2 tsp Dijon Mustard
- 2 tsp Apple Cider Vinegar
- 1/2 tsp Sugar
- Salt & Black Pepper, to taste
Assembly
- 4 large White Flour Tortilla Wraps
- 4 small handfuls Spinach or greens of choice
Instructions
- Prepare the Chicken: Butterfly slice the two chicken breasts in half to create 4 even pieces. Coat each piece evenly with smoked paprika, garlic powder, salt, black pepper, cayenne pepper, and a drizzle of olive oil. Heat a frying pan over medium-high heat and cook the chicken for 3-4 minutes on one side.
- Apply BBQ Sauce and Rest: Flip the chicken breasts, then coat the cooked side generously with BBQ sauce. Fry for a few more minutes until cooked through. Remove the chicken from the pan and place it sauce-side down on a chopping board. Brush with additional BBQ sauce and let it rest for 5 minutes before slicing at an angle against the grain into strips.
- Make the Coleslaw Sauce: In a small bowl, mix together mayo, sour cream, Dijon mustard, apple cider vinegar, and sugar. Season to taste with salt and black pepper. Adjust the acidity or sweetness as preferred.
- Combine the Coleslaw: In a larger bowl, combine the grated carrot, sliced onion, and both cabbages. Pour over the prepared sauce and toss well to coat all the vegetables evenly, creating a fresh and tangy coleslaw.
- Assemble the Wraps: Lay out each tortilla wrap flat. Place a small handful of spinach or preferred greens in a strip near the center-bottom of the wrap. Top with a generous amount of coleslaw, then add slices of the BBQ chicken. Fold the sides over and roll the wrap tightly like a burrito to enclose all the fillings. Serve immediately and enjoy!
Notes
- Use good quality BBQ sauce to ensure a rich and flavorful chicken coating.
- Letting the chicken rest after cooking helps retain juices and keeps it tender.
- The sugar in the coleslaw dressing balances the acidity from the vinegar; adjust to taste.
- You can substitute white flour tortillas with whole wheat or gluten-free wraps if preferred.
- Optional: Add sliced avocado or cheese to add richness.
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: BBQ chicken wraps, chicken wraps, coleslaw wraps, easy lunch recipes, smoky chicken, grilled chicken wrap
Find it online: https://zarameals.com/bbq-chicken-wraps-recipe/
