Too hot to turn on the oven? This one is for you. These BBQ chicken wraps are the ultimate refreshing summer meal. They deliver a massive protein punch without any kitchen stress. You will love how fast these come together for your family.
It is 6pm and you are tired. Dinner needs to happen fast. These wraps are the perfect solution for your busy schedule. They feel light, fresh, and totally satisfying for everyone at the table.
Why You’ll Love This Recipe
This recipe is a winner because it saves you precious time. It is perfect for busy summer weeknights. You get a satisfying crunch from the fresh coleslaw in every bite. Your kids will love the sweet and tangy BBQ flavor.
Using pre-cooked chicken makes this a total breeze to assemble. It is budget-friendly and uses simple pantry staples. This recipe is a nutritious powerhouse that keeps you full for hours. You can feel good about serving this fresh meal.
Simple Method
Making these wraps is incredibly simple and fast. You just toss, stir, and roll. Even if you are a beginner, you can master this. Using a yogurt-based dressing keeps things light and fresh. You will have a gourmet lunch ready in no time.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh produce makes the flavors really pop.
- 2 cups cooked chicken breast, shredded
- 1/2 cup low-sugar BBQ sauce
- 4 large high-protein flour tortillas
- 2 cups shredded cabbage and carrot mix
- 1/4 cup non-fat plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- In a medium bowl, combine cabbage mix, yogurt, vinegar, honey, salt, and pepper.
- Stir until the vegetables are evenly coated.
- In a separate bowl, toss shredded chicken with the BBQ sauce.
- Slightly warm the tortillas in a microwave for 10 seconds.
- Lay each tortilla flat and distribute the chicken evenly across the center.
- Top the chicken with a generous portion of the coleslaw mixture.
- Fold the sides toward the center and roll tightly from the bottom.
- Slice diagonally and serve immediately or wrap for later.
Best Ways to Enjoy It
Serve these wraps chilled for a perfect picnic lunch. They pair beautifully with fresh fruit or baked chips. You can even add a few slices of avocado. Pack them into containers for easy weekday lunches at work. Your coworkers will definitely be jealous of your meal.
Keep It Fresh
Store any leftover wraps in the fridge for up to three days. Wrap them tightly in foil or parchment paper. This keeps the tortilla from getting soggy. For the best texture, store the slaw and chicken separately. Then, assemble your BBQ chicken wraps right before you eat.
Tips for Best Results
- Don’t skip warming the tortillas first.
- Warm tortillas are much easier to roll without tearing.
- Use a rotisserie chicken to save even more time.
- Squeeze out excess moisture from the cabbage mix.
- Add a pinch of chili flakes for a spicy kick.
- Choose a high-protein tortilla to stay full longer.
- Make the slaw an hour early for better flavor.
Easy Flavor Ideas
- Swap the chicken for shredded turkey or chickpeas.
- Use a spicy BBQ sauce for extra heat.
- Add fresh cilantro for a bright, herbal finish.
- Try a gluten-free wrap for dietary needs.
Common Questions
Can I make these ahead of time?
Yes, these are perfect for meal prep. Just wrap them tightly to keep them fresh. They stay delicious for a few days.
What kind of BBQ sauce is best?
I recommend a low-sugar version to keep it healthy. Choose a smoky flavor for the best results. Any brand you love will work perfectly.
I hope these wraps make your busy days a little easier. They are such a joy to eat on a warm afternoon. Enjoy every fresh and tangy bite!
— Katie Wood
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup low -sugar BBQ sauce
- 4 large high -protein flour tortillas
- 2 cups shredded cabbage and carrot mix
- 1/4 cup non -fat plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon hone y
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In a medium bowl, combine the shredded cabbage mix, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Stir until the vegetables are evenly coated.
- In a separate bowl, toss the shredded cooked chicken with the BBQ sauce until fully incorporated.
- Slightly warm the tortillas in a microwave or on a dry skillet for 10 seconds to increase pliability.
- Lay each tortilla flat and distribute the BBQ chicken evenly across the center of the four wraps.
- Top the chicken with a generous portion of the coleslaw mixture.
- Fold the left and right sides of each tortilla toward the center, then roll tightly from the bottom up to seal.
- Slice diagonally and serve immediately or wrap in foil for meal prep storage.
