BBQ Crispy Chicken Coleslaw Wraps
These BBQ Crispy Chicken Coleslaw Wraps are loaded with crunchy golden chicken pieces coated in smoky barbecue sauce, crisp homemade coleslaw, and fresh spinach wrapped in soft flour tortillas. Perfect for a quick lunch, easy dinner, or meal-prep option, these wraps deliver the ideal balance of sweet, smoky, creamy, and crunchy flavors in every bite.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Large skillet or frying pan
- Tongs
- Paper towels
- Spoon or spatula
Ingredients
For the Crispy Chicken
- 2 large boneless skinless chicken breasts cut into strips
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten
- 1 cup breadcrumbs
- 2 tablespoons vegetable oil
- ½ cup barbecue sauce
For the Coleslaw
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ⅓ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly
- 4 large flour tortillas
- 2 cups fresh spinach leaves
Instructions
- In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
- Place the beaten eggs in a second bowl and the breadcrumbs in a third bowl.
- Coat each chicken strip in the seasoned flour, then dip into the eggs, and finally coat with breadcrumbs.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the breaded chicken strips for 4-5 minutes per side until golden brown and fully cooked.
- Transfer the chicken to a plate lined with paper towels.
- Toss the cooked chicken with the barbecue sauce until evenly coated.
- In a large bowl, combine the green cabbage, red cabbage, and carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Let the coleslaw rest for about 10 minutes.
- Warm the tortillas briefly in a dry skillet or microwave.
- Place spinach leaves in the center of each tortilla.
- Divide the BBQ chicken evenly among the tortillas. Top with the prepared coleslaw.
- Fold in the sides of each tortilla and roll tightly into wraps and serve immediately.
Notes
Nutrition Information (Per Wrap Approximate)
- Calories: 520
- Protein: 33g
- Carbohydrates: 42g
- Fat: 24g
- Saturated Fat: 5g
- Cholesterol: 115mg
- Sodium: 920mg
- Fiber: 4g
- Sugar: 10g
