BBQ Pulled Chicken Wraps

BBQ Pulled Chicken Wraps arrive as a refined take on a familiar favorite: tender shredded chicken glazed in a smoky sauce, folded into warm, pillowy tortillas. Early in the process the aroma of charred spices and sweet barbecue sets the tone, offering a composed contrast of soft chicken, crisp slaw, and melting cheese. For a different flatbread approach, see this BBQ chicken flatbread for inspiration.

Why Make This Recipe

• Effortless Yet Elegant: Uses cooked chicken for speed while presenting like a bistro dish.
• Minimal Ingredients: A handful of pantry staples becomes multi-textured and complex.
• Impressive Flavor: Smoky-sweet sauce, bright vinegar slaw, and toasted tortilla create layered contrast.

What elevates this version is the balance of textures and precise finishing: gently simmering the chicken in sauce so it remains strandy and moist, and quickly toasting the wraps to add a glossy, golden exterior without weighing them down.

Ingredients

Base

• 4 large flour tortillas, warmed (soft and pliable)
• 1.2–1.5 lb cooked chicken, shredded (rotisserie or poached) — warm before saucing

Sauce & Cooking

• 1 cup high-quality BBQ sauce
• 1/4 cup low-sodium chicken broth (to loosen sauce to a silky sheen)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Topping & Finish

• 1 cup coleslaw mix (shredded cabbage and carrot)
• 2 tbsp apple cider vinegar (for the slaw)
• 1 tsp honey (for slaw dressing)
• 1/2 small red onion, very thinly sliced
• 1/2 cup shredded smoked cheddar or gouda
• 2 tbsp unsalted butter, room temperature (for toasting wraps)
• Fresh cilantro, finely chopped, for garnish
• Lime wedges and optional pickled jalapeños

Precision notes: shred chicken into even strands, dress slaw just before assembling, and warm tortillas until supple but not crispy.

How to Make BBQ Pulled Chicken Wraps

1. Prepare the slaw: In a bowl, toss coleslaw mix with apple cider vinegar, honey, a pinch of salt, and a light drizzle of olive oil. Taste for bright acidity — it should be crisp and slightly tangy. Mini-tip: chill briefly to keep the cabbage crisp.
2. Warm and shred the chicken: If using a whole roast or rotisserie chicken, remove skin and shred meat into uniform strands. Warm gently in a microwave or low oven until just warm — cold chicken will seize when sauced.
3. Build the sauce: Heat 1 tbsp olive oil in a sauté pan over medium. Add smoked paprika and briefly toast (15–20 seconds) until aromatic. Add BBQ sauce and chicken broth; bring to a gentle simmer. Sensory cue: the sauce should gloss and thin slightly, releasing a smoky-sweet perfume.
4. Combine chicken and sauce: Add shredded chicken to the pan and fold until every strand is coated. Simmer 2–3 minutes to marry flavors. Mini-tip: Deglaze the pan with a tablespoon of broth or vinegar if small browned bits form — it captures nuanced flavor.
5. Prep tortillas: Spread a thin layer of room-temperature butter on one side of each tortilla. Heat a clean skillet over medium-high and toast tortillas butter-side down until golden and slightly crisp at the edges — they should remain pliable for folding.
6. Assemble the wraps: Lay a warm tortilla buttered side down. Spoon a generous portion of barbecue chicken down the center, add a handful of dressed slaw, a few slices of red onion, and a sprinkle of smoked cheddar. Finish with chopped cilantro and a squeeze of lime.
7. Fold and finish: Fold the sides in and roll tightly. Return the assembled wrap to the hot skillet, seam-side down, and press gently to seal and develop a light crust. Cut on the bias to reveal layers. Mini-tip: For a crisper exterior, brush the outside with a touch more butter before the final press.

How to Serve BBQ Pulled Chicken Wraps

Arrange each wrap on a warm plate or wooden board, cut at a 45-degree angle to reveal the colorful cross-section. Serve with a small ramekin of extra warmed BBQ sauce for dipping and lime wedges on the side. Garnish with microgreens or a sprig of cilantro for a refined touch. For a composed plate, accompany with a petite portion of pickled vegetables to balance richness.

How to Store BBQ Pulled Chicken Wraps

Short-term: Wrap cooled, fully assembled wraps tightly in foil and store in the refrigerator for up to 24 hours to preserve crispness at the edge.

Longer-term: Store the sauced shredded chicken in an airtight container for up to 3 days; keep slaw and tortillas separate.

Reheating: Reheat chicken in a skillet over medium with a splash of broth to restore moisture. For assembled wraps, reheat in a 350°F oven (175°C) wrapped in foil for 10–12 minutes, then unwrap and toast briefly to revive the exterior. Avoid microwaving assembled wraps for prolonged crispness.

Tips to Make BBQ Pulled Chicken Wraps

• Use warm chicken when saucing to help the sauce adhere and prevent the meat from becoming stringy.
• Dress slaw just before assembling to maintain crunch; a touch of acid balances the BBQ’s sweetness.
• Toast tortillas butter-side down for a golden sheen without losing pliability.
• If the sauce is too thick, add a splash of chicken broth or reserved pan juices to reach a glossy, spoonable consistency.

Variation (if any)

• Seafood & Smoke: Substitute pulled chicken with pulled smoked salmon or trout for a lighter, briny variant.
• Brioche Wrap: Swap flour tortillas for lightly grilled brioche or a warm flatbread for a richer mouthfeel.
• Vegetarian Option: Use seasoned, shredded jackfruit simmered in the same BBQ sauce for a plant-based interpretation.
• Cheese Upgrade: Choose a triple-cream or young Manchego for a silkier melt and nuanced flavor.

FAQs

How long can I store the pulled chicken?

Refrigerate sauced pulled chicken in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

Can I use corn tortillas instead of flour?

Yes—choose large, pliable corn tortillas and warm them gently; they will add a distinct corn aroma and slightly firmer texture.

What’s the best way to re-crisp a wrap without drying it out?

Reheat wrapped in foil at 350°F (175°C) until warm, then briefly unwrap and toast seam-side down in a skillet for 30–60 seconds to restore crispness without over-drying.

Can I make the slaw ahead of time?

You can prepare the slaw base ahead, but hold off on dressing it until just before assembling to preserve crunch.

Conclusion

These BBQ Pulled Chicken Wraps are a study in refinement: simple components combined with exacting technique yield crisp exteriors, silky sauced chicken, and bright, acidic slaw. The result is accessible yet composed, ideal for an elegant weeknight or a casual dinner party. Share your adjustments and photos in the comments and across social channels to inspire others. For a crispy variant that explores similar flavors and textures, see Crispy BBQ Chicken Wraps – Tastes Better From Scratch. How would you make this dish your own?

BBQ Pulled Chicken Wraps

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• Author: chef-ava
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free Option Available

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Description

Tender shredded chicken glazed in smoky BBQ sauce, folded into warm tortillas with crisp slaw and melting cheese.

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Ingredients

Scale 1x2x3x

• 4 large flour tortillas, warmed
• 1.2–1.5 lb cooked chicken, shredded
• 1 cup high-quality BBQ sauce
• 1/4 cup low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 cup coleslaw mix (shredded cabbage and carrot)
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 small red onion, very thinly sliced
• 1/2 cup shredded smoked cheddar or gouda
• 2 tbsp unsalted butter, room temperature
• Fresh cilantro, finely chopped, for garnish
• Lime wedges and optional pickled jalapeños

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Instructions

1. Prepare the slaw by tossing coleslaw mix with apple cider vinegar, honey, salt, and a drizzle of olive oil. Chill briefly to keep the cabbage crisp.
2. Warm and shred the chicken, then set aside.
3. In a sauté pan, heat olive oil, add smoked paprika and toast briefly, then add BBQ sauce and chicken broth and simmer.
4. Add shredded chicken to the sauce, fold until coated, and simmer for 2-3 minutes.
5. Spread butter on one side of each tortilla and toast butter-side down in a skillet until golden.
6. Assemble the wraps by laying a tortilla, adding barbecue chicken, dressed slaw, red onion, and smoked cheddar. Finish with cilantro and lime juice.
7. Fold in the sides and roll tightly, then return to the skillet seam-side down and press gently to seal.
8. Cut on the bias to serve, accompanied by extra BBQ sauce and lime wedges.

Notes

For a crisper exterior, brush the outside with butter before the final press. Store leftovers in foil in the refrigerator for up to 24 hours.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Toasting
• Cuisine: American

Nutrition

• Serving Size: 1 wrap
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg