Smoky Barbecue Chicken Wrap Recipe with Tangy Slaw

This Barbecue Chicken Wrap combines grilled or rotisserie chicken with barbecue sauce, mayonnaise, broccoli slaw and sliced almonds, all rolled into a large spinach-flavored tortilla. It’s a quick, flavorful meal you can assemble in about 10 minutes—perfect for a simple lunch or a light dinner.

Easy Barbecue Chicken Wrap Recipe

If your family loves barbecue flavor, these wraps are an easy way to use leftover chicken. When I grill or bake extra chicken breasts, I save some for quick meals like these. With the contrast of creamy mayo and tangy barbecue sauce, crunchy almonds and crisp broccoli slaw, each bite is a satisfying combination of textures and tastes.

Ingredients Needed

Use the list below to prepare two large wraps. Adjust quantities as needed.

• Flour tortillas – Two large burrito-size tortillas, spinach-flavored for extra color and mild flavor (regular works too).
• Cooked chicken – About 12 ounces of thinly sliced grilled, roasted, or rotisserie chicken.
• Broccoli slaw mix – A cup of broccoli slaw (typically shredded broccoli stems, carrots and red cabbage) for crunch and color.
• Sliced almonds – A quarter cup for a nutty crunch.
• Barbecue sauce – About 1/4 cup, divided between the tortillas; use your favorite brand or a homemade sauce.
• Mayonnaise – About 2 tablespoons, divided; works beautifully with the BBQ sauce.

How to Make Chicken Wraps

Follow these three simple steps to assemble the wraps:

1. Spread the sauces. Evenly spread barbecue sauce and mayonnaise over each tortilla, leaving a 1/4-inch border around the edge.
2. Layer the filling. Arrange the sliced chicken over the sauces, then top with broccoli slaw and sliced almonds.
3. Fold and roll. Fold the near edge over the filling, tuck the sides in, and roll away from you tightly like a burrito. Place seam side down to rest.

How to Fold a Chicken Wrap

Fold the nearest flap over the filling, then fold the sides inward. Roll the tortilla away from you while keeping it snug so the wrap holds together. Let it rest seam-side down for a minute before serving.

Make Ahead and Storing Leftovers

To make these ahead, wrap each tightly in plastic wrap and refrigerate. For best texture, eat within 24 hours—after that the tortilla may become soft from the sauces.

Recipe

Barbecue Chicken Wrap

Prep: 10 mins

Total: 10 mins

Servings: 2 wraps

This Barbecue Chicken Wrap uses grilled or rotisserie chicken with BBQ sauce, mayo, broccoli slaw and almonds, all wrapped in a spinach tortilla for a quick, tasty meal.

Ingredients

• 2 large spinach flour tortillas (or regular)
• 1/4 cup barbecue sauce, divided
• 2 tablespoons mayonnaise, divided
• 12 ounces roasted or grilled chicken, thinly sliced, divided
• 1 cup broccoli slaw mix, divided
• 1/4 cup sliced almonds, divided

Instructions

1. Spread barbecue sauce and mayonnaise evenly over each tortilla, leaving a 1/4-inch border.
2. Top with sliced chicken, then add broccoli slaw and sliced almonds.
3. Fold the near flap over the filling, tuck in the sides, and roll away from you tightly. Rest seam-side down. Repeat for the second wrap.
4. Serve immediately and enjoy.

Nutrition

Calories: 618 kcal | Carbohydrates: 35 g | Protein: 60 g | Fat: 26 g | Sodium: 719 mg

Nutrition is an estimate and will vary depending on the exact ingredients and brands you use.

More Easy Sandwich Recipes

• Chicken Salad Sandwich
• Tuna Melt
• Hot Ham and Cheese Sliders
• Grilled Cheese Sandwich
• Ranch BLT Flatbread

If you try this recipe, please leave a rating or note about how you liked it.