Save Tender barbecue chicken tucked into a soft wrap with a punchy pickle slaw hits every craving when you need something both satisfying and bright. These BBQ Chicken Pickle Slaw Wraps come together fast yet taste like you fussed all afternoon. This recipe quickly became my go-to for weeknight dinners after trying a similar version at a summer cookout and now my family begs for it weekly.
The first bite always brings back memories of last summer's impromptu backyard picnics perfection for gatherings or solo lunches alike.
Ingredients
- Chicken breasts: Boneless and skinless for quick cooking and lean protein pick ones that are plump and firm for best texture
- Smoked paprika: Brings a smoky depth choose a bright red high quality spice
- Garlic powder: Punches in savory flavor opt for a fresh jar for best aroma
- Onion powder: Boosts umami a little goes a long way
- Salt and black pepper: Enhances seasoning use kosher salt and freshly cracked pepper if possible
- Olive oil: Creates a golden sear extra virgin for flavor and higher smoke point
- BBQ sauce: Ties it all together sweet smoky or spicy use your favorite brand and check dairy free if needed
- Green cabbage: Shredded for crunch pick a small firm head with tight leaves
- Carrots: Shredded for color and sweetness look for vibrant orange carrots with no cracks
- Dill pickles: Sliced thin for tangy crunch refrigerated pickles add extra punch
- Pickle brine: Adds zing and moisture use brine from high quality dill pickles
- Mayonnaise: Binds slaw to creamy use full fat or dairy free version
- Apple cider vinegar: Gives a syrupy acidity
- Sugar: Balances the tang just a pinch
- Tortillas: Large flour wraps for flexibility grab fresh for easier rolling
- Fresh cilantro or parsley: Brings brightness and color optional but recommended for garnish
Instructions
- Prepare the Spice Rub:
- Mix smoked paprika garlic powder onion powder salt and black pepper in a small bowl until uniform. This seasoning will be the foundation for juicy flavorful chicken.
- Season and Sear the Chicken:
- Pat chicken breasts dry to help seasonings stick. Coat both sides with the spice mix pressing gently so it adheres. Heat olive oil in a skillet over medium high until shimmering. Place chicken in the hot pan and cook for about three minutes on each side letting a browned crust develop. Searing locks in the juices.
- Bake the Chicken:
- Transfer the seared chicken to a parchment lined baking tray. Bake in a preheated oven at four hundred degrees Fahrenheit for ten to twelve minutes or until the internal temperature hits one hundred sixty five degrees. Let the chicken rest for five minutes to retain juiciness then slice thinly.
- Toss Chicken with BBQ Sauce:
- Place sliced chicken in a large bowl. Pour BBQ sauce over top and toss to coat each piece thoroughly ensuring sticky saucy coverage.
- Make the Pickle Slaw:
- While chicken cooks combine shredded cabbage carrots sliced pickles pickle brine mayonnaise apple cider vinegar sugar and a pinch of salt and pepper in a bowl. Toss until everything looks creamy and the cabbage begins to soften slightly. Taste and adjust acidity with more brine if needed.
- Warm the Tortillas:
- Using a dry skillet over medium heat or the microwave place each tortilla in for a few seconds until soft and flexible. This helps prevent tearing during rolling.
- Assemble the Wraps:
- Lay a tortilla flat. Spoon a hearty amount of pickle slaw down the center then layer on plenty of BBQ chicken. Sprinkle with fresh cilantro or parsley if desired for freshness.
- Roll and Serve:
- Roll each tortilla up tightly around the filling. Cut in half if serving guests or leave whole for a hearty lunch. Serve right away while everything is warm and crisp.
Save I am especially attached to dill pickles here they give this dish a sharp tang that reminds me of my grandmother's homemade pickles always adding more than the recipe called for I once made this for a family road trip lunch and everyone reached for seconds before we left the driveway
Storage Tips
Wrap leftovers tightly in foil or an airtight container and chill up to two days. Store slaw separately for maximum crunch. To reheat the chicken gently warm in a skillet or microwave and add fresh slaw to prevent sogginess. If freezing slice and sauce the chicken but wrap without slaw as cabbage does not freeze well.
Ingredient Substitutions
Swap the chicken breasts for cooked rotisserie chicken if you are short on time. Try store bought coleslaw mix instead of shredding cabbage and carrots at home. For a vegan version use jackfruit or chickpeas with barbecue sauce and a plant based mayo. Use corn or gluten free wraps if needed.
Serving Suggestions
Serve wraps with corn on the cob or baked sweet potato fries for a full meal. Pack extras into lunchboxes the flavors meld even more. Slice the wraps into pinwheels for a party snack platter.
Save For a bright satisfying meal with plenty of crunch make these wraps ahead for easy eating all week. A punch of pickle and sweet smoky chicken wraps up every bite in summer flavor.
Recipe Guide
- → What chicken cut works best for these wraps?
Boneless, skinless chicken breasts are ideal, but rotisserie chicken or thighs also work for a quicker option.
- → How do I achieve a smoky flavor?
Smoked paprika and a quality barbecue sauce contribute a rich smoky note to the chicken filling.
- → Can I make these wraps gluten-free?
Use gluten-free tortillas and check all sauces and condiments for hidden gluten ingredients.
- → What pickles are best for the slaw?
Dill pickles provide tang, but spicy varieties or jalapeños can add extra heat if desired.
- → How should I store leftovers?
Keep chicken, slaw, and tortillas separate in airtight containers. Assemble wraps fresh for best texture.
- → Are these wraps suitable for meal prep?
Yes! Prepare components ahead and store separately, then assemble just before eating for crisp freshness.