Grilled BBQ Pulled Chicken Wraps

Enjoy Grilled BBQ Pulled Chicken Wraps, a tangy, tender slow cooker dish with smoky BBQ chicken in crisp tortillas. Perfect for quick, flavorful weeknight dinners, these wraps deliver bold flavors with minimal effort.

Why You’ll Love This Recipe

Grilled BBQ Pulled Chicken Wraps are a crowd-pleasing, hassle-free meal that combines juicy, slow-cooked BBQ chicken with fresh veggies, all wrapped in a warm tortilla for a satisfying, portable dinner. The slow cooker makes prep effortless, infusing the chicken with smoky, tangy BBQ flavor while keeping it tender and shreddable. Ideal for busy weeknights or casual gatherings, this budget-friendly recipe is versatile, allowing for ingredient swaps to suit dietary preferences. Packed with protein and customizable toppings, these wraps pair perfectly with a side salad or fries, delivering a wholesome, flavorful meal that’s as fun to eat as it is easy to make.

Recipe Tips and Tricks

• Shred Easily: Use two forks or a hand mixer to shred chicken quickly in the slow cooker.
• Use Low Heat: Cook on low for tender, juicy chicken that absorbs BBQ flavor fully.
• Drain Excess Liquid: Remove some liquid before shredding to prevent soggy wraps.
• Warm Tortillas: Heat tortillas briefly to make them pliable and easier to wrap.
• Grill for Crispness: Lightly grill wraps to add a smoky, crispy texture.
• Layer Sparingly: Avoid overfilling wraps to ensure they roll tightly without tearing.

Yield: 6 Servings

Grilled BBQ Pulled Chicken Wraps

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Grilled BBQ Pulled Chicken Wraps, a tangy, tender slow cooker dish, perfect for quick, flavorful dinners.

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 20 minutes

Ingredients

• ¼ tsp black pepper
• ½ cup low-sodium chicken broth
• ½ tsp salt
• 1 cup low-sugar BBQ sauce
• 1 small red onion, thinly sliced
• 1 tsp garlic powder
• 1.5 lbs boneless, skinless chicken breasts
• 2 cups coleslaw mix
• 2 tbsp fresh cilantro, chopped
• 6 large flour tortillas
• Optional: extra BBQ sauce for drizzling

Instructions

1. Season Chicken: Sprinkle chicken breasts with salt, pepper, and garlic powder for a flavorful start.
2. Grease Crockpot: Lightly oil a 6-quart slow cooker or use a liner for easy cleanup.
3. Add Chicken and Sauce: Place chicken in the slow cooker; pour BBQ sauce and broth over it.
4. Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, until tender.
5. Shred Chicken: Remove chicken, shred with two forks, and return to the slow cooker; mix with sauce.
6. Prep Toppings: Thinly slice red onion and chop cilantro; set out coleslaw mix for assembly.
7. Warm Tortillas: Heat tortillas in the microwave for 10-15 seconds to make them pliable.
8. Assemble Wraps: Spoon shredded chicken onto tortillas, top with coleslaw, onion, and cilantro; drizzle with extra sauce.
9. Grill Wraps: Lightly grill wraps in a skillet or grill pan for 1-2 minutes per side for crispiness.
10. Serve with Flair: Slice wraps in half, plate with extra BBQ sauce, and enjoy this tangy, satisfying meal!

Notes

• Drain excess liquid before shredding chicken to avoid soggy wraps.
• Grill wraps lightly for a smoky, crispy texture; a skillet works if no grill is available.
• Leftovers are great in salads, sandwiches, or bowls for quick meals.
• Serve with a side salad, fries, or roasted veggies for a complete dinner.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 621Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 102mgSodium 797mgCarbohydrates 76gFiber 3gSugar 45gProtein 41g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Breasts: Boneless, skinless breasts are lean and shred well; thighs add richer flavor.
• BBQ Sauce: Use a low-sugar or homemade BBQ sauce for a healthier, tangy kick.
• Tortillas: Large flour tortillas are soft and sturdy; whole wheat adds fiber.
• Coleslaw Mix: Pre-shredded coleslaw adds crunch; cabbage and carrots can be sliced fresh.
• Red Onion: Thinly sliced red onion offers sharp, sweet flavor; yellow onion is milder.
• Chicken Broth: Low-sodium broth keeps chicken moist; water can substitute if needed.
• Garlic Powder: Adds savory depth; fresh garlic can be used for bolder flavor.
• Cilantro: Fresh cilantro adds a bright, herbaceous note; parsley is an alternative.

Variations and Substitutions

• Protein Swap: Use pork, turkey, or tofu for a vegetarian version; adjust cook time accordingly.
• Sauce Variations: Try spicy, honey, or mustard-based BBQ sauce for different flavor profiles.
• Veggie Add-Ins: Add lettuce, avocado, or bell peppers for extra crunch and nutrition.
• Gluten-Free: Use gluten-free tortillas and ensure BBQ sauce is gluten-free certified.
• Low-Carb: Swap tortillas for lettuce wraps or serve over cauliflower rice.
• Spicy Kick: Add jalapeños, hot sauce, or chili powder for a fiery twist.
• Vegan Option: Use jackfruit or mushrooms with vegan BBQ sauce and plant-based toppings.

Storage Options

• Refrigerator: Store shredded chicken and toppings separately for up to 3 days; assemble fresh.
• Freezer: Freeze cooked BBQ chicken for up to 2 months; thaw in the fridge before reheating.
• Reheating: Warm chicken on the stovetop or microwave with a splash of broth to maintain moisture.
• Meal Prep: Portion chicken and coleslaw into containers for quick wrap assembly.

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