These BBQ Rotisserie Chicken Wraps are the ultimate weekday lunch or quick dinner solution for busy families. By combining juicy, pre-cooked rotisserie chicken with a zesty, homemade Greek yogurt coleslaw, you get a meal that is high in protein, full of crunch, and bursting with smoky-sweet flavor.
Tender pulled chicken tossed in your favorite BBQ sauce is layered with a creamy, tangy slaw and sharp cheddar cheese, all rolled tightly into soft lavash bread for a satisfying and portable feast.
Recipe Details
- Flavor Profile: A perfect harmony of smoky barbecue sweetness, tangy apple cider vinegar, and the briny crunch of pickles.
- Textures: Features soft, pliable flatbread filled with tender shredded chicken and a crisp, refreshing coleslaw.
- Total Active Time: Approximately 15–20 minutes.
- Difficulty Level: Easy – This is a no-cook assembly recipe that focuses on mixing and layering fresh ingredients.
What You’ll Need
This recipe focuses on fresh assembly and simple preparation. You will need a pound of rotisserie chicken and your choice of BBQ sauce. The signature crunch comes from a homemade coleslaw featuring a healthy Greek yogurt dressing enriched with honey and Dijon mustard. Everything is wrapped up in Joseph’s Lavash Bread or your favorite flatbread.
Ingredient Notes
- Rotisserie Chicken – Using a store-bought rotisserie chicken is a massive time-saver; it ensures the meat is perfectly seasoned and succulent.
- BBQ Sauce – Choose a high-quality sauce that matches your preference, whether you like it honey-sweet or smoky and bold.
- Cheddar Cheese – Sharp cheddar provides a nice bite, but you can use Monterey Jack or Provolone if you prefer a milder melt.
- Joseph’s Lavash Bread – This flatbread is thin and sturdy, making it ideal for wrapping large amounts of filling without breaking.
- Nonfat Greek Yogurt – This serves as the creamy base for the coleslaw, providing a protein-packed alternative to traditional mayonnaise.
- Honey and Apple Cider Vinegar – These provide the essential balance of sweetness and acidity for the slaw dressing.
- Coarse Dijon Mustard – Adds a sophisticated, peppery depth and a bit of texture to the coleslaw sauce.
Add-ins and Substitutions
- Heat – Add sliced fresh or pickled jalapenos if you want a spicy kick to contrast the sweet BBQ sauce.
- Vegetables – Feel free to add shredded carrots or sliced red onions for even more color and crunch.
- Cheese Varieties – Smoked gouda or pepper jack are excellent alternatives to cheddar for a different flavor profile.
- Greens – A handful of fresh cilantro or baby spinach can be added inside the wrap for a burst of freshness.
How to Make BBQ Rotisserie Chicken Wraps
- Prepare the coleslaw dressing: In a large bowl, mix the wet coleslaw ingredients (Greek yogurt, honey, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper) together until smooth.
- Toss the slaw: Add the 12 oz of coleslaw mix to the dressing and fold everything together until the cabbage is evenly and thoroughly coated. Add salt to taste and set the mixture aside to let the flavors meld.
- Season the chicken: In a separate bowl, mix the pulled rotisserie chicken and the 1/2 cup of BBQ sauce together until the meat is fully saturated.
- Assemble the wraps: Lay out each Joseph’s Lavash Bread or flatbread. To each piece, add 4.5 oz (125g) of the BBQ chicken, 4 oz (112g) of the prepared coleslaw, and 1.25 oz (35g) of shredded cheese.
- Add the pickles: Place your desired number of pickles on top of the filling.
- Wrap and serve: Carefully and tightly roll each flatbread into a wrap. Slice in half diagonally and serve immediately.
Pro Tip: To prevent the wrap from becoming soggy, ensure the coleslaw is well-mixed but not dripping with excess moisture before adding it to the bread. If you are making these for later, consider placing the cheese and chicken against the bread to act as a moisture barrier for the slaw.
Recipe Tips
- Shredding the Chicken – Pull the rotisserie chicken while it is still warm if possible; it shreds much more easily and absorbs the BBQ sauce more effectively.
- Chill the Slaw – Letting the coleslaw sit for 5 to 10 minutes after mixing allows the vinegar and salt to slightly soften the cabbage, improving the overall texture of the wrap.
- Tight Wrapping – To get a professional, clean-cut look, fold the sides of the lavash bread in first before rolling, and keep the tension tight as you roll.
- Pickle Placement – Distribute the pickles evenly across the length of the wrap so that you get a briny crunch in every single bite.
FAQs
Can I use a different type of bread? While Joseph’s Lavash Bread is recommended for its size and texture, you can use large flour tortillas or any large Mediterranean-style flatbread.
Is there a substitute for Greek yogurt? If you do not have Greek yogurt, you can use traditional mayonnaise or a mix of mayo and sour cream, though the nutritional profile will change.
What is the best BBQ sauce for this? A thick, tomato-based BBQ sauce works best as it clings to the chicken well and won’t run out of the bottom of the wrap.
Serving Suggestions
- Sweet Potato Fries – The sweetness of the fries pairs beautifully with the smoky BBQ chicken.
- Fresh Fruit – A side of sliced melon or grapes provides a light, refreshing contrast to the hearty wrap.
- Potato Chips – Serve with a handful of kettle-cooked chips for an easy, classic lunchroom feel.
Make This Recipe in Advance
These wraps are excellent for meal prep because the components can be stored separately and assembled quickly.
Preparation: You can shred the chicken and mix it with the BBQ sauce up to 2 days in advance. The coleslaw dressing can also be mixed ahead of time, but wait to add the cabbage mix until the day you plan to eat to keep it crisp.
Storage: Once assembled, these wraps are best eaten within a few hours. If storing leftovers, keep the chicken and slaw in separate airtight containers in the refrigerator for up to 3 days.
Freezing: This recipe is not suitable for freezing once assembled, as the fresh coleslaw and dairy-based dressing will lose their texture.
BBQ Rotisserie Chicken Wraps
- Total Time: 15 minutes
- Yield: 5 wraps 1x
Description
These BBQ Rotisserie Chicken Wraps are the ultimate weekday lunch or quick dinner solution for busy families. By combining juicy, pre-cooked rotisserie chicken with a zesty, homemade Greek yogurt coleslaw, you get a meal that is high in protein, full of crunch, and bursting with smoky-sweet flavor. Tender pulled chicken tossed in your favorite BBQ sauce is layered with a creamy, tangy slaw and sharp cheddar cheese, all rolled tightly into soft lavash bread for a satisfying and portable feast.
Ingredients
For the BBQ Chicken
- 1 pound rotisserie chicken, shredded
- 1/2 cup BBQ sauce
- 6 oz cheddar cheese, shredded
- 1/2 cup pickles, sliced
For the Greek Yogurt Coleslaw
- 12 oz coleslaw mix
- 3/4 cup nonfat Greek yogurt
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon coarse Dijon mustard
- Pinch of salt and pepper
For the Wraps
- 5 Joseph’s Lavash Bread (or favorite flatbread)
Instructions
Step 1: Prepare the Coleslaw Dressing
In a large bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until smooth.
Step 2: Toss the Slaw
Add the 12 oz of coleslaw mix to the dressing. Fold everything together until the cabbage is evenly coated. Set aside for 5-10 minutes to let the flavors meld.
Step 3: Season the Chicken
In a separate bowl, mix the pulled rotisserie chicken with the 1/2 cup of BBQ sauce until the meat is fully saturated.
Step 4: Assemble the Wraps
Lay out each lavash bread. To each piece, add approximately 4.5 oz of the BBQ chicken, 4 oz of the prepared coleslaw, and 1.25 oz of shredded cheese.
Step 5: Add the Pickles
Place your desired number of pickles on top of the filling, distributing them evenly.
Step 6: Wrap and Serve
Carefully and tightly roll each flatbread into a wrap, folding the sides in first to secure the filling. Slice in half diagonally and serve immediately.
Notes
Moisture Barrier Tip: To prevent the wrap from becoming soggy, place the shredded cheese and the BBQ chicken against the bread first. This acts as a barrier between the moist coleslaw and the flatbread.
Shredding Secret: Pull the rotisserie chicken while it is still warm from the store. Warm meat shreds much more easily and absorbs the BBQ sauce more effectively than cold chicken.
Storage Advice: If meal prepping, store the BBQ chicken and the coleslaw in separate airtight containers. Assemble the wraps just before eating to ensure the bread stays soft and the cabbage stays crunchy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook / Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 385
- Sugar: 12g
- Sodium: 940mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
Keywords: bbq chicken wraps, rotisserie chicken recipes, healthy coleslaw wrap, greek yogurt slaw, easy lunch ideas, high protein wraps, lavash bread recipes
