BBQ Rotisserie Chicken Wraps with Coleslaw and Pickles Recipe

There’s something incredibly satisfying about the BBQ Rotisserie Chicken Wraps with Coleslaw and Pickles Recipe—it feels like the perfect way to enjoy a hearty, flavorful meal without fussing over hours in the kitchen. I love it for those days when you want dinner on the table fast but still crave something that tastes homemade and fresh. The blend of smoky BBQ chicken, crunchy pickles, and tangy slaw wrapped up in soft flatbread hits all the right notes every time.

Whether it’s a casual weeknight or you want to impress guests with minimal effort, this recipe works like a charm. I’ve found that using rotisserie chicken saves so much prep time, and the slaw’s creamy yogurt dressing adds a light contrast to the rich BBQ sauce. Trust me, once you’ve tried these BBQ Rotisserie Chicken Wraps with Coleslaw and Pickles Recipe, you’ll keep coming back to it again and again.

Ingredients You’ll Need

These ingredients all play a crucial role in balancing flavor and texture. The rotisserie chicken brings juicy, tender meat that’s already seasoned, while the pickles add a bright crunch that cuts through the barbecue richness. Keep an eye out for good quality flatbreads or lavash to wrap it all up beautifully.

• Rotisserie Chicken: Use skinless, shredded pieces for easy wrapping and less grease.
• BBQ Sauce: Choose your favorite style—sweet, smoky, or spicy—to tailor the flavor.
• Cheddar Cheese: Sharp cheddar works great, but feel free to swap in pepper jack or mozzarella for a twist.
• Pickles: Dill or bread-and-butter pickles add that essential tangy crunch.
• Joseph’s Lavash Bread or Flatbread: These are sturdy yet soft enough to hold the fillings without tearing.
• Coleslaw Mix: A shredded blend of cabbage and carrots gives a refreshing bite.
• Nonfat Greek Yogurt: Makes the slaw creamy without weighing it down.
• Honey: Adds a subtle sweetness to balance the tangy dressing.
• Apple Cider Vinegar: Brings acidity that’ll brighten the slaw flavors.
• Coarse Dijon Mustard: Gives just the right amount of sharpness and depth.
• Salt and Pepper: To round out and season everything perfectly.

Variations

I love that this recipe is totally flexible—you can easily swap ingredients depending on what you have or how you’re feeling. Make it your own by adding or subtracting components to suit your dietary needs or flavor preferences.

• Swap out BBQ Sauce: I once tried a spicy chipotle BBQ sauce in place of the original, and wow—it added a fantastic smoky heat that’s perfect if you like a little kick.
• Switch Cheese: If you want to keep it lighter, you can skip the cheese or swap in feta for a tangy bite.
• Make it Vegetarian: Replace chicken with grilled portobello or roasted chickpeas, and you’ve got yourself a hearty vegetarian option.
• Gluten-Free Variation: Use gluten-free wraps or large lettuce leaves for a lighter, gluten-free wrap.
• Extra Veggies: Toss in some sliced avocado, fresh tomatoes, or jalapeños if you want more texture and freshness.

How to Make BBQ Rotisserie Chicken Wraps with Coleslaw and Pickles Recipe

Step 1: Prepare the Slaw Dressing and Mix

Start by mixing the nonfat Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a bowl. This dressing is your secret weapon—it brightens the coleslaw and adds creaminess without the heaviness of mayo. Toss the coleslaw mix thoroughly in this dressing until every shred of cabbage and carrot is coated. Let it sit in the fridge while you prep the chicken and wraps; this gives the flavors time to marry and makes the slaw crispier and more flavorful.

Step 2: Shred and Toss the Chicken

Grab your rotisserie chicken and shred about one pound of the meat into bite-sized pieces, discarding the skin and bones. In a bowl, toss the shredded chicken with about half a cup of your BBQ sauce. Be generous here—you want every piece coated well for that punch of smoky, tangy goodness. If you like a saucier wrap, add a splash more as you assemble.

Step 3: Assemble Your Wraps

Lay out your lavash or flatbread, and sprinkle shredded cheddar cheese evenly down the center. Layer on the BBQ chicken next, followed by several spoonfuls of the creamy coleslaw. Top it off with sliced pickles—this adds a crisp, vinegary burst that balances out the rich chicken and cheese. Fold up the sides and roll tightly, so everything stays put.

Step 4: Optional Toast for Warmth and Melting

If you have a panini press or skillet handy, give your wraps a quick toast for 2-3 minutes on each side. This melts the cheese slightly and warms the ingredients, making the wrap even more luscious and easier to eat. Just watch closely to avoid burning the bread—lavash toasts quickly!

How to Serve BBQ Rotisserie Chicken Wraps with Coleslaw and Pickles Recipe

Garnishes

I often sprinkle chopped fresh cilantro or green onions on top after assembling. The fresh herbs add a pop of color and brighten up each bite. A little drizzle of extra BBQ sauce or a dash of hot sauce can also turn these wraps up a notch if you like a bit more flavor intensity.

Side Dishes

These wraps are fantastic with simple sides like sweet potato fries, kettle chips, or even a light cucumber salad. I’ve also served them alongside corn on the cob during the summer and loved the balance of smoky and fresh flavors.

Creative Ways to Present

For gatherings, I sometimes cut the wraps into smaller bite-sized pinwheels secured with toothpicks—super fun, easy to grab, and perfect for parties. Wrapping them in parchment paper and tying with kitchen twine gives a rustic, inviting vibe if you’re serving guests outdoors or want that cozy homemade feel.

Make Ahead and Storage

Storing Leftovers

I store leftover wraps in an airtight container in the fridge, layering parchment paper between each to avoid sogginess. The slaw holds up well overnight, but the pickles can sometimes soften the bread a bit, so if you want to maintain crunch, consider keeping pickles separate and adding them just before eating.

Freezing

I don’t usually freeze these wraps because the coleslaw’s texture changes when thawed. If you want to freeze, it’s better to freeze the BBQ chicken separately and prepare fresh slaw and pickles when you’re ready to eat.

Reheating

Reheat leftover wraps in a skillet over medium heat until warmed through and the cheese melts again, which usually takes 3-4 minutes per side. Avoid microwaving if possible to keep the bread from getting soggy or rubbery.

FAQs

Final Thoughts

These BBQ Rotisserie Chicken Wraps with Coleslaw and Pickles Recipe have earned a special spot in my regular meal rotation for good reason—it’s easy, delicious, and versatile. Whether you’re fueling up for a busy week or hosting friends with minimal hassle, this wrap delivers big on flavor with very little prep. Give it a try, and I promise you’ll love how simple it is to make something that tastes this good!

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