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3 bbq chicken wraps stacked on a wooden chopping board with french fries blurred in the background
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5 from 5 votes

BBQ Chicken Wraps

These Homemade BBQ Chicken Wraps are truly bursting with flavour. Served with a homemade tangy coleslaw, lunch has never looked so good!!
Prep Time16 mins
Cook Time8 mins
Total Time24 mins
Course: Lunch
Cuisine: Hand Held Food
Servings: 4 wraps
Calories: 621kcal
Cost: £2.50 / $3


  • Griddle Pan
  • Box Grater
  • Large Mixing Bowl & Spatula
  • Small Pot/Ramekin (to make dressing)
  • Sharp Knife & Chopping Board
  • Brush


BBQ Chicken

  • 2 large Chicken Breasts (take out fridge 10-15mins before using)
  • 1 cup Good Quality BBQ Sauce, or as needed (see notes)
  • 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


  • 1 large Carrot, grated on a box grater
  • 1/4 Red Cabbage, finely sliced
  • 1/4 Green/White Cabbage, finely sliced
  • 1/2 medium White Onion, finely sliced (see notes)
  • 4 tbsp Mayo (full fat)
  • 1 tbsp Sour Cream
  • 2 tsp Dijon Mustard
  • 2 tsp Apple Cider Vinegar
  • 1/2 tsp Sugar, (see notes)
  • Salt & Black Pepper, to taste


  • 4 large White Flour Tortilla Wraps
  • 4 small handfuls Spinach (or greens of choice)


  • Butterfly slice your two breasts in half to make 4 even sized breasts. Coat in 1 heaped tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper & cayenne pepper (or to preference) and a good drizzle of olive oil. Fry over medium-high heat for 3-4mins then flip and coat the top with BBQ sauce.
  • Fry for another few mins, then take off and place sauce-side-down on a chopping board. Brush with more BBQ sauce and leave to rest for 5mins. Slice into strips, ensuring you slice at an angle and against the grain.
  • Meanwhile, combine 4 tbsp mayo, 1 tbsp sour cream, 2 tsp dijon mustard, 2 tsp apple cider vinegar and 1/2 tsp sugar (or to taste) in a small bowl and taste for seasoning. Combine in a larger bowl with your carrot, onion & cabbage and mix to combine.
  • Lay your wrap down, place a small hand of spinach (or greens of choice) in a strip between the centre and bottom of the wrap. Top with coleslaw, then chicken, then fold as it were a burrito (or just simply roll it up). Enjoy!



a) BBQ Sauce - As the BBQ chicken is the star of the show, make sure you use a good quality BBQ sauce. I personally use Jack Daniel's. Bulls eye is also great.
b) Onion - If you're not a fan of raw onion then consider subbing for 1 green/spring onion.
c) Sugar - The dressing measurements as they are will give you a fairly tangy coleslaw, which is a nice contrast to the sweet BBQ chicken. However, do adjust with the sugar accordingly if you find it too tangy.
d) Make Ahead Coleslaw/How to stop it going watery - the vinegar/sugar/salt in the dressing will start breaking down the veg almost immediately, so if you're not serving these up straight away, don't make the whole wrap in advance. By the time you serve them the coleslaw will be make the whole thing mushy. HOWEVER, a method to reduce this happening is to add your veg to a colander above a bowl and sprinkle with salt. Leave for 1-4 hours, then press (don't squeeze) out the moisture. 
e) Other fillings - Other welcomed additions would be: bacon, applewood cheese and avocado.
f) Calories - assuming 2 tsp olive oil for frying is used, 4 cups of spinach added, the whole cup of bbq sauce and all the coleslaw. Calories per wrap.


Calories: 621kcal | Carbohydrates: 66.96g | Protein: 42.63g | Fat: 21.21g | Saturated Fat: 4.008g | Polyunsaturated Fat: 7.921g | Monounsaturated Fat: 7.456g | Trans Fat: 0.027g | Cholesterol: 114mg | Sodium: 1966mg | Potassium: 1117mg | Fiber: 5.7g | Sugar: 31.22g | Vitamin A: 16150IU | Vitamin C: 76.7mg | Calcium: 200mg | Iron: 4.7mg