Bbq Chicken Coleslaw Wraps

Looking for a quick, easy, and incredibly flavorful meal? These BBQ Chicken Coleslaw Wraps are the answer! Tender, marinated chicken meets a vibrant, crunchy coleslaw, all wrapped up in a warm tortilla. It’s a delightful combination of smoky, sweet, tangy, and fresh flavors that will become a weeknight favorite. Perfect for lunch, dinner, or even a fun party snack, these wraps are guaranteed to satisfy. Let’s get cooking!

What You’ll Need

• 500 g (1 lb) boneless skinless chicken thighs: We’re using chicken thighs for their incredible flavor and tenderness. Thighs stay juicy even with a quick cook, making them perfect for this recipe. Cut into 2 cm (¾‑inch) strips for even cooking and easy wrapping.
• 2 tbsp (30 ml) alcohol‑free BBQ sauce: The foundation of our flavor! Choose a smoky and sweet BBQ sauce – this will coat the chicken beautifully. Alcohol-free ensures a family-friendly flavor.
• 1 tbsp (15 ml) pomegranate molasses: This adds a unique sweet-tart complexity to the marinade. It’s a Middle Eastern staple that elevates the BBQ sauce with a subtle tang.
• 1 tsp (5 ml) smoked paprika: Essential for that smoky BBQ flavor! Smoked paprika adds depth and richness to the chicken.
• ½ tsp (2.5 ml) ground cumin: A warm, earthy spice that complements the BBQ sauce and adds another layer of flavor.
• ½ tsp (2.5 g) kosher salt, plus more to taste: Kosher salt is preferred for its clean flavor and larger crystals, which help distribute seasoning evenly.
• ¼ tsp (1 g) freshly ground black pepper, plus more to taste: Freshly ground pepper provides a more robust and aromatic flavor than pre-ground.
• 250 g (9 oz) green cabbage: Finely shredded green cabbage forms the base of our coleslaw, providing a crisp and refreshing texture.
• 100 g (3½ oz) red cabbage: Adding red cabbage not only contributes to the coleslaw’s crunch but also introduces a beautiful pop of color.
• 1 medium carrot (≈70 g / 2½ oz): Grated carrot adds sweetness and another layer of texture to the coleslaw.
• ¼ small red onion (≈20 g / 0.7 oz): Thinly sliced red onion provides a sharp, pungent bite that balances the sweetness of the other ingredients.
• 3 tbsp (45 ml) mayonnaise: The creamy binder for our coleslaw. Use a good quality mayonnaise for the best flavor.
• 1 tbsp (15 ml) plain yogurt: A dollop of plain yogurt adds a tangy lift to the coleslaw, cutting through the richness of the mayonnaise.
• 1 tbsp (15 ml) apple cider vinegar: Provides a bright acidity that balances the sweetness and creaminess of the coleslaw dressing.
• 1 tsp (5 g) granulated sugar: Just a touch of sugar helps balance the acidity and enhance the overall flavor of the coleslaw.
• ½ tsp (2.5 g) Dijon mustard: Adds a subtle bite and complexity to the coleslaw dressing.
• ½ tsp (2.5 g) kosher salt for coleslaw, plus pepper to taste: Seasoning is key! Adjust to your preference.
• 4 large flour tortillas (≈25 cm / 10‑inch diameter): These will be our wraps! Choose a good quality tortilla that is pliable and won’t tear easily.
• 1 tbsp (15 ml) vegetable oil: For cooking the chicken to golden perfection.
• 2 tbsp (30 ml) lime‑infused aioli: A zesty drizzle and spread! (Mix mayonnaise, lime zest, and lime juice).
• ½ cup (120 ml) pickled jalapeños, sliced: For a gentle kick of heat.
• 1 tbsp (15 ml) fresh cilantro, chopped: A fresh, herbaceous garnish that adds a bright flavor.
• 1 tsp (5 g) toasted sesame seeds: Adds a nutty flavor and a delightful crunch.
• 1 lime, cut into wedges: For serving – a squeeze of fresh lime juice brightens up all the flavors.

Step-by-Step Instructions: Crafting the Perfect BBQ Chicken Coleslaw Wrap

1. Marinate the Chicken: In a medium-sized bowl, whisk together the BBQ sauce, pomegranate molasses, smoked paprika, cumin, salt, and pepper. Add the chicken strips to the bowl and toss thoroughly to ensure each piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes. This allows the flavors to penetrate the chicken, resulting in a more flavorful and tender final product.
2. Prepare the Coleslaw: In a large bowl, combine the finely shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion. In a separate small bowl, whisk together the mayonnaise, plain yogurt, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper. Pour the dressing over the vegetables and toss well to coat evenly. Cover the bowl and refrigerate the coleslaw for at least 10 minutes. Chilling the coleslaw allows the flavors to meld and the cabbage to soften slightly.
3. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken strips in a single layer (you may need to work in batches to avoid overcrowding the pan). Cook the chicken for 4-5 minutes per side, or until golden brown and the internal temperature reaches 74°C (165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces. Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful result.
4. Warm the Tortillas: Warming the tortillas makes them more pliable and prevents them from cracking when you roll them. You can warm them in two ways: wrap the tortillas in foil and bake them in a preheated oven at 180°C (350°F) for 5 minutes, or microwave them on high for 20 seconds. Keep the warmed tortillas covered with a clean kitchen towel to prevent them from drying out.
5. Assemble the Wraps: Lay a warmed tortilla flat on a clean surface. Spread 1 tablespoon of lime-infused aioli evenly over the tortilla. Add a generous scoop of the prepared coleslaw on top of the aioli. Arrange the sliced chicken pieces over the coleslaw. Sprinkle with sliced pickled jalapeños. Drizzle with extra lime-infused aioli, then scatter chopped cilantro and toasted sesame seeds over the filling.
6. Roll and Serve: Fold the bottom edge of the tortilla up over the filling. Fold in the sides, and then roll the wrap tightly from the bottom up. Slice each wrap diagonally in half. Plate two wrap halves on a white rectangular plate, drizzle a thin line of lime aioli across the plate, arrange lime wedges beside, and dust with a pinch of smoked paprika for contrast. Serve immediately.

The Secret to Flavor: Pomegranate Molasses in BBQ Sauce

The addition of pomegranate molasses to the BBQ sauce isn’t just a trendy twist – it’s a game-changer. Pomegranate molasses offers a unique sweet-tart flavor profile that balances the smokiness of the BBQ sauce and adds a depth of complexity. It also tenderizes the chicken slightly, making it even more succulent. This ingredient elevates the BBQ chicken from ordinary to extraordinary, creating a flavor experience that will keep you coming back for more.

Coleslaw Customization: Adjusting the Tang

The coleslaw dressing is designed to be bright and refreshing, but feel free to adjust the tanginess to your liking. If you prefer a milder coleslaw, reduce the amount of apple cider vinegar to 1/2 tablespoon. For a more pronounced tang, add an extra teaspoon. You can also experiment with different types of vinegar, such as white wine vinegar or rice vinegar, to create a unique flavor profile.

Tortilla Alternatives: Exploring Your Options

While flour tortillas are the classic choice for wraps, don’t be afraid to experiment with other options. Whole wheat tortillas offer a nuttier flavor and added fiber. Corn tortillas provide a slightly different texture and are naturally gluten-free. For a low-carb option, consider using large lettuce leaves as wraps.

Make-Ahead Tips for Effortless Entertaining

These BBQ Chicken Coleslaw Wraps are perfect for a quick weeknight meal or a casual gathering. To save time, you can prepare the coleslaw and marinate the chicken up to a day in advance. Store them separately in the refrigerator until ready to cook and assemble. The lime-infused aioli can also be made ahead of time. This allows you to quickly assemble the wraps when your guests arrive.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are recommended for their juiciness and flavor. If using chicken breast, be careful not to overcook it, as it can become dry.

How spicy are these wraps?

The spice level is mild due to the pickled jalapeños. If you prefer more heat, add more jalapeños or a pinch of cayenne pepper to the chicken marinade.

Can I make these wraps vegetarian?

Absolutely! Substitute the chicken with grilled halloumi cheese or seasoned black beans for a delicious vegetarian option.

Wrap it Up: A Flavorful and Convenient Meal

These BBQ Chicken Coleslaw Wraps are a delightful combination of smoky, sweet, tangy, and crunchy flavors. They’re quick to make, easy to customize, and perfect for any occasion. Don’t forget to save this recipe to your Pinterest board for easy access later! Pin this recipe!

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