Ingredients
Method
- In a medium bowl, toss the shredded rotisserie chicken with the barbecue sauce until every piece is evenly coated. Set aside.
- In a separate bowl, combine the coleslaw mix with mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper. Stir well to create a creamy slaw.
- Warm the tortillas briefly in a dry skillet over medium heat or in the microwave for about 20 seconds so they’re pliable and easy to roll.
- Spread a generous layer of the coleslaw down the center of each tortilla, leaving about 1 inch at the ends.
- Divide the barbecue chicken evenly among the tortillas, piling it on top of the slaw.
- If using, add sliced avocado, diced tomatoes, and/or cilantro over the chicken.
- Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a wrap. Secure with a toothpick if needed.
- Slice in half and serve immediately while the tortillas are still soft and warm.
Nutrition
Notes
For extra crunch, add crushed tortilla chips or pickled jalapeños. If you prefer a lighter wrap, use whole-wheat tortillas. The coleslaw can be made a day ahead and refrigerated; just stir before using. To reheat leftover wraps, wrap in foil and warm in a 350°F oven for 10 minutes. Rotisserie chicken from the deli saves time, but any cooked chicken works. For a gluten-free option, use corn tortillas (smaller, so make 8).
