Pulled Pork BBQ Wrap

Pro tips

• Warm the tortilla lightly in a dry skillet for 10–15 seconds per side before assembling to improve pliability and prevent tearing under the weight of fillings.
• Pack fillings snugly in the center third of the tortilla, leaving 2 inches of border on all sides; fold in the top and bottom first, then roll tightly from one side to seal.
• Add BBQ sauce last and drizzle sparingly to avoid soaking the tortilla; you can always pass extra sauce on the side.
• Use freshly made or chilled coleslaw; warm coleslaw will release moisture and make the wrap soggy within minutes.

Substitutions

• Pulled pork → shredded rotisserie chicken or brisket (adjusts smokiness and texture)
• Dill pickle slices → pickled onions or jalapeños (changes tang and heat level)
• Tomato basil tortilla → flour, whole wheat, or spinach tortilla (no flavor change, texture differs)
• BBQ sauce → hot sauce, ranch, or mustard-based sauce (shifts flavor profile entirely)

Storage & make-ahead

Store assembled wraps wrapped tightly in foil in the refrigerator for up to 2 hours. Reheat wrapped wraps in a 350°F oven for 10 minutes, or unwrap and warm filling in a skillet and reassemble.

Can I make these wraps ahead of time?

Assemble wraps up to 2 hours ahead; keep them wrapped tightly in foil and refrigerated to prevent the tortilla from drying out. Avoid adding coleslaw more than 30 minutes in advance, as it will release moisture.

What's the best way to warm pulled pork for wraps?

Heat pulled pork gently in a skillet over medium heat with a splash of BBQ sauce or broth, stirring occasionally, until warm throughout (about 5 minutes). Avoid high heat, which can dry it out.

Can I substitute the tomato basil tortilla?

Yes. Large flour tortillas, whole wheat wraps, or spinach tortillas work well. Avoid thin tortillas, which may tear under the weight of the filling.

How do I prevent the wrap from falling apart?

Don't overfill—use about 6 oz pork and 1/2 cup coleslaw per wrap. Place fillings in the center, fold in the sides first, then roll tightly from bottom to top. Warm tortillas briefly before assembling for better pliability.

What pulled pork works best for wraps?

Use leftover pulled pork or store-bought rotisserie pork that's been shredded. Ensure it's moist; if dry, add a little BBQ sauce, broth, or apple juice before heating.