Crispy, spicy, sweet, savory, and tangy all rolled up into one crispy BBQ chicken wrap. This easy family dinner recipe is made with shredded chicken, BBQ sauce (of course), tangly coleslaw and sweet corn, all inside a tortilla that is perfectly golden brown.
Why you will love this crispy BBQ Chicken Wrap
This dinner is simple and easy to make! The chicken is cooked in the instant pot (or slow cooker) to make it hands off cooking. The end result is so tender, and flavorful. The chicken will fall apart! I used chicken thighs, but you can swap it out for chicken breast if you prefer.
This recipe is family friendly! Go with a BBQ sauce that works best for your family taste! Make it spicy, sweet, tangy or any other flavor that suits your personal preference! My kids love this with a classic BBQ sauce and its a meal I know everyone will enjoy! Which is not always easy to say with a 3 and 4 year old at the dinner table.
The coleslaw is has really simple ingredients in it! Nothing fancy here but comes out as the perfect match for this crispy BBQ chicken wrap. It also made with greek yogurt and mayonnaises for a little healthier twist.
And most importantly, as with any recipe, it tastes amazing! Each bite tastes like summer wrapped up all together in one. The flavor combination is one you cannot go wrong with if you love BBQ chicken! This chicken dinner recipe will be a crowd pleaser when you want something delicious and easy!
Tips and tricks for making this crispy wrap
Before you pull out that Instant Pot, here are some tips and tricks for success!
- I love cooking the chicken in the Instant Pot for two reasons. It is so easy, and the chicken always comes out so tender. If you do not have an Instant Pot, you could use a slow cooker instead. I personally always forget to start the slow cooker early, which is why the Instant Pot is my go-to! If you go with the slow cooker, just follow the directions the same except the cook time will be 5-6 hours on low or about 3 hours on high. The internal temperature should be 165 degrees F. when the chicken is done.
- Use boneless and skinless chicken thighs for this dinner recipe. IF you do use bone in thighs, allow for a slightly longer cook time in the Instant Pot. Another alternative is to use chicken breast instead of the thighs. This is a healthier choice, but the chicken is usually not as tender when using the breast.
- I love to save time and just buy a pre-made coleslaw mix! You do not have to buy a bunch of extra ingredients plus the time it takes to prepare really adds up. We like the tri-colored coleslaw mix the green cabbage, red cabbage and carrots.
- As for ingredient substitutions, here is what you can swap!
- As mentioned above, you can use chicken breast in place of the thighs.
- In the coleslaw mix, you can use mayonnaise instead of the Greek yogurt.
- You can swap frozen corn in place of fresh! Just use the corn straight from the freezer, do not defrost!
And that is it! If you give this crispy BBQ chicken wraps a try, be sure to let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations at home!
From my kitchen to yours, happy cooking!
Crispy BBQ Chicken Wrap
Ingredients
BBQ Chicken Wraps
- BBQ chicken Recipe below
- 1/4 C. Favorite BBQ sauce
- Cole slaw Recipe below
- 4 large flour Tortillas
- 2 ears of corn or about 1 cup of corn
- 2 Tbsp. Avocado oil divided
Instant Pot Chicken
- 1 lbs. chicken thighs boneless and skinless
- 1/2 C. Favorite BBQ Sauce
- 1 Tbsp. Apple cider vinegar
- 1 tsp. Garlic powder
- 1/2 tsp. Chili powder
- 1/2 tsp. Paprika
- 1/4 tsp. Mustard powder
- 1 C. Water
Slaw:
- 6 oz. Of coleslaw mix
- 1/4 C. Greek Yogurt
- 1/4 C. Mayo
- 1 Tbsp. Honey
- 1 tsp. Apple cider vinegar
- Salt and pepper to taste
Instructions
- To make the BBQ chicken, place all the BBQ chicken ingredients together into the instant pot. Stir and chicken. Seal the lid, and cook on high pressure for 16-18 minutes or until the chicken is cooked through. (Cook time may slightly vary on size of chicken thighs). Quick release the instant pot. Once pressure is fully released, remove chicken from instant pot and shred. Toss chicken with 2-4 tablespoons of BBQ sauce.
- To make the Cole slaw, combine mayo, honey, apple cider vinegar, salt and pepper together in a medium bowl. Stir until smooth. Toss in coleslaw mix and mix until well coated.
- If using fresh corn, cut the corn off the cob. Heat about 1 tablespoons of oil in a small skillet over medium heat. Once hot, add the corn. Sauté for about 5 minutes or until the corn is warmed through. If using frozen corn, follow the steps as above but you may need to cook for slightly longer.
- To make the BBQ wraps, take a tortilla. In the middle add some BBQ chicken and the cooked corn. Top with coleslaw. Carefully fold in the side of the tortilla, and roll into a wrap. Continue until all the BBQ chicken has been used (Makes about 4 BBQ wraps depending on the side of tortilla used). Heat a skillet over medium heat with 1 tablespoon of oil. Once hot, add the wraps with the seam side down. Once browned, flip and toast the other side. Remove from heat and enjoy.
- *Tip-best to cook quickly on the skillet to keep the coleslaw crispy. Cook just long enough for the tortilla brown.
