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Crispy BBQ Chicken Wraps with Ranch Coleslaw

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These crispy BBQ chicken wraps feature crunchy, double-breaded chicken strips tossed in smoky BBQ sauce, paired with a creamy homemade ranch coleslaw, all wrapped in a soft flour tortilla. Perfect for quick lunches, potlucks, or family dinners, this recipe delivers comfort and bold flavor in under 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 1 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 1/2 cup milk (any variety)
  • 1 1/2 cups panko breadcrumbs
  • 1/3 cup vegetable oil (or avocado oil)
  • 1/2 cup BBQ sauce
  • 1 tbsp honey (optional)
  • 1 tsp apple cider vinegar
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup ranch dressing
  • 1 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley (optional)
  • 4 large flour tortillas (10-inch; gluten-free or low-carb as needed)
  • 1 cup shredded lettuce (optional)
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • Pickled jalapeños (optional)
  • Sliced avocado (optional)
  • Chopped tomatoes (optional)

Instructions

  1. Slice chicken breasts into thin strips, about 1/2 inch wide. Pat dry with paper towels.
  2. Set up dredging station: In one bowl, whisk eggs and milk. In a second bowl, combine flour, smoked paprika, garlic powder, onion powder, salt, and pepper. In a third bowl, add panko breadcrumbs.
  3. Dredge each chicken strip in flour mixture, then egg-milk mixture, then panko, pressing crumbs to adhere. Lay coated strips on a plate.
  4. Heat oil in a large skillet over medium-high. Add chicken strips in batches; cook 2–3 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to paper towels to drain.
  5. In a small bowl, whisk BBQ sauce, honey, and apple cider vinegar. Toss hot chicken strips in BBQ sauce until evenly coated. Let rest 1 minute.
  6. In a large bowl, combine cabbage, carrots, ranch dressing, mayonnaise, lemon juice, salt, pepper, and parsley. Mix well. Taste and adjust seasoning if needed.
  7. Warm tortillas in a dry skillet or microwave for 20 seconds until pliable.
  8. To assemble: Lay out a warm tortilla. Add ranch coleslaw, BBQ chicken strips, shredded lettuce, and cheese. Add optional extras if desired.
  9. Fold in the sides, then roll tightly from the bottom up. Slice in half and serve immediately while warm and crispy.

Notes

For extra crunch, air-fry or oven-bake chicken strips. Double-coat chicken for best texture. Warm tortillas before assembling to prevent cracking. Store slaw and chicken separately if prepping ahead. Use gluten-free or low-carb wraps and coatings for dietary needs. Leftover wraps can be reheated in a skillet to restore crispness.

Nutrition

Keywords: BBQ chicken wraps, ranch coleslaw, easy lunch, crispy chicken, comfort food, family recipe, quick meal, potluck, kid-friendly, homemade

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