So, there I was, standing in my tiny kitchen last week, juggling a million things at once — laundry, a half-hearted attempt at cleaning, and a serious need for something delicious for dinner. You know that feeling when you just want to whip something up that’ll knock your socks off without spending hours? Enter BBQ Chicken & Coleslaw Wraps. Seriously, these bad boys can be ready in 20 minutes, and they’re perfect for those nights when you’re feeling both lazy and hungry. Plus, they’re super budget-friendly, and you can customize them however you like!
Let’s dive into why this recipe is actually worth your time.
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BBQ Chicken & Coleslaw Wraps
“Ready in 20 Minutes: Easy BBQ Wraps!”
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Why This Recipe is Actually Worth Your Time
Here’s the thing: BBQ chicken wraps are the epitome of comfort food. You get that sweet, smoky flavor from the BBQ, the crunch from the coleslaw, and the satisfaction of wrapping it all up in a soft tortilla. And it’s all done in less time than it takes to scroll through social media!
Plus, this recipe uses soy curls instead of traditional chicken, which means it’s plant-based and still packed with flavor. Trust me, even if you’re a meat lover, you’ll be pleasantly surprised. It’s a great way to break out of your weeknight dinner rut without breaking the bank. And we all know how important that is!
What You’ll Need
Before we get started, let’s grab our ingredients. Here’s what you’ll need to make these BBQ Chicken & Coleslaw Wraps:
- 1 cup Butler soy curls
- 1 1/2 cup vegetable broth
- 1 teaspoon smoked paprika
- 2 teaspoons tragg liquid aminos
- 1 small onion (diced)
- 4 tablespoons tomato paste
- 1/3 cup white grape juice
- 1/2 cup deglet dates
- 3 teaspoons blackstrap molasses
- 2 teaspoons Bragg liquid aminos
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cracked pepper
- 3/4 cup water
- Coleslaw (Try our tasty coleslaw recipe!)
- Wraps of your choosing
Got everything? Great! Let’s figure this out together.
Let’s Figure This Out Together
Here’s how we’re going to do this, step by step. I promise it’s easier than it sounds!
- Soak the soy curls in the vegetable broth, smoked paprika, and Bragg liquid aminos mixture for at least an hour before using. This step is crucial because it infuses the soy curls with flavor and makes them tender. If you’re short on time, soaking them while you do other prep works just fine!
- To prepare the BBQ sauce, sauté the diced onions in a pan over medium heat until they are lightly browned. This step brings out the sweetness of the onions and adds a depth of flavor to the sauce.
- Combine the remaining BBQ sauce ingredients (tomato paste, white grape juice, deglet dates, blackstrap molasses, the rest of the smoked paprika, garlic powder, cracked pepper, and water) along with the cooked onions in a blender and blend until smooth. You want a thick, luscious sauce that you can slather on everything!
- Cook the soaked soy curls in a pan until all of the liquid is absorbed and the soy curls are slightly browned. This usually takes about 5–7 minutes. Watch them closely so they don’t burn, and if they start to stick, add a splash of water!
- Stir a cup of the BBQ sauce into the cooked soy curls. Make sure every curl is coated in that smoky goodness. You can always adjust the amount of sauce based on your preference!
- Scoop a generous amount of the soy curls mixture onto a wrap and top with a scoop of coleslaw. Honestly, the crunch from the coleslaw balances out the richness of the BBQ sauce perfectly.
- Store any remaining BBQ sauce in an airtight container in the fridge for up to a week. Trust me, you’ll want to have it on hand for your next meal!
And there you have it! Time to dig in!
Real Talk: What Actually Works
Okay, let’s talk about what I’ve learned while making these wraps. First, don’t skip the soaking step. The soy curls need that time to absorb the flavors.
Also, when you make the BBQ sauce, blending it until smooth is key. If it’s too thick, you can always add a bit more water to thin it out. And if you find it’s too sweet for your taste, a bit of extra garlic powder or even a splash of vinegar can help balance it out.
If you’re not feeling the soy curls, feel free to swap in shredded chicken or even tofu. Just make sure to adjust the cooking times accordingly. Cooking is all about making it work for you!
Leftovers and Storage Reality
Leftovers? Yes, please! These wraps hold up surprisingly well in the fridge. Just store the soy curls and coleslaw separately from the wraps to prevent sogginess. When you’re ready for round two, just reheat the soy curls in a pan, whip up a fresh wrap, and you’re good to go!
As for the BBQ sauce, as I mentioned, it can last up to a week. You can use it for other meals, too — think grilled veggies, burgers, or even as a pizza sauce!
Questions I’ve Actually Gotten
Can I use fresh chicken instead of soy curls?
Absolutely! Just make sure to cook the chicken thoroughly before adding it to the BBQ sauce.
What if I don’t have Bragg liquid aminos?
You can substitute it with soy sauce or tamari, but be mindful of the sodium content!
Can I make this recipe ahead of time?
Yes! You can prepare the soy curls and sauce ahead of time. Just assemble the wraps right before serving to keep everything fresh.
What kind of wraps do you recommend?
Use whatever you like! Flour tortillas, whole wheat wraps, or even lettuce leaves if you’re feeling healthy!
Closing reflection:
Honestly, these BBQ Chicken & Coleslaw Wraps have become a staple in my kitchen. They’re quick, easy, and totally customizable, making them perfect for busy weeknights. And let’s be real, who doesn’t want to eat something that feels like a BBQ feast, even on a Tuesday?
So next time you’re in a pinch and need something delicious without the fuss, remember these wraps. They’ll save your evening and satisfy your cravings. Happy cooking!
BBQ Chicken & Coleslaw Wraps Delight
Ingredients
Method
- Soak the soy curls in the vegetable broth, smoked paprika, and Bragg liquid aminos mixture for at least an hour before using.
- To prepare the BBQ sauce, sauté the diced onions until they are lightly browned.
- Combine the remaining BBQ sauce ingredients along with the cooked onions in a blender and blend until smooth.
- Cook the soaked soy curls in a pan until all of the liquid is absorbed and the soy curls are slightly browned.
- Stir a cup of the BBQ sauce into the cooked soy curls.
- Scoop a generous amount of the soy curls mixture onto a wrap and top with a scoop of coleslaw.
- Store any remaining BBQ sauce in an airtight container in the fridge for up to a week.
