Save These satisfying wraps feature fork-tender beef chuck roast slowly braised for over two hours in a rich sweet and smoky BBQ sauce until it practically falls apart. The beef gets shredded directly in the pot, soaking up all that flavorful sauce. Meanwhile, a vibrant slaw combines green and red cabbage with julienned carrots and red onion, dressed in a creamy tangy mixture of mayonnaise, Greek yogurt, apple cider vinegar, and touch of honey. Everything gets piled onto warm flour tortillas, creating the perfect balance of tender, smoky meat against cool, crunchy vegetables. The hands-on prep takes just 25 minutes, then the oven does the heavy lifting. These wraps come together quickly for weeknight dinners and always impress at gatherings.
Last summer, my neighbor Tom kept smelling whatever was coming from my kitchen window and finally texted me at 7pm demanding to know what I was making. I ended up bringing him a wrap on a paper plate, and he showed up at my door two days later with the empty plate asking for the recipe.
I made these for my dads birthday when he claimed he was too full for cake after eating three wraps. The cabbage slaw adds such a fresh crunch that people keep eating even when they think they are done.
Ingredients
- Beef chuck roast: This cut has the perfect marbling for slow cooking and becomes fork tender
- Smoked paprika: This is where the smoky flavor really comes from so do not skip it
- BBQ sauce: Choose one you love because it is the backbone of the flavor
- Beef broth: Adds depth and keeps the meat from drying out during the long cook
- Green and red cabbage: The mix of colors looks beautiful and adds different textures
- Carrot: Brings sweetness and more crunch to the slaw
- Red onion: Adds a little bite that balances the sweet dressing
- Mayonnaise and Greek yogurt: The combo gives creaminess without being too heavy
- Apple cider vinegar: Cuts through the richness and brightens the whole slaw
- Honey: Just enough to balance the vinegar and tie everything together
- Flour tortillas: Large and soft so they can hold all that filling without tearing
Instructions
- Season and sear the beef:
- Rub the chuck roast with olive oil then sprinkle with salt pepper smoked paprika garlic powder and onion powder. Get your Dutch oven screaming hot and brown the meat on every side until it has a nice dark crust.
- Start the braise:
- Pour the BBQ sauce and beef broth right into the pot with the beef. Cover it tight and slide it into a 325 degree oven where it will cook low and slow.
- Make the slaw:
- While the beef does its thing toss both cabbages the carrot and onion in a big bowl. Whisk the mayo yogurt vinegar honey and some salt and pepper together then pour it over the veggies and mix well.
- Shred the beef:
- After about 2 and a half hours the beef should be falling apart. Pull it out and use two forks to shred it right in the pot so it soaks up all those juices.
- Warm and assemble:
- Toast your tortillas in a dry pan until they are pliable. Pile on the beef top with a bunch of slaw and add whatever extras you like then roll them up tight.
Save My friend Sarah texts me every time she makes these saying her house smells so good her husband asks whats for dinner before he even walks in the door. That slow cooked BBQ smell filling up the whole house is basically free aromatherapy.
Make It Your Own
Sometimes I throw a splash of liquid smoke into the braising liquid for an extra layer of smokiness. You can also use a bottled BBQ sauce with chipotle if you want more heat without adding fresh peppers.
Perfect Side Pairings
Baked sweet potato fries are my go to because the sweetness plays so well with the smoky beef. Corn on the cob works great too especially in summer when you can throw it on the grill while the beef finishes.
Timing And Prep
The beef and slaw both keep well for a couple days so you can do all the work ahead and just warm and assemble. This has saved me more times than I can count when we have people over.
- Make the slaw the night before for even better flavor
- Shred the beef ahead and reheat gently with a splash more broth
- Set up a wrap bar so guests can build their own
Save There is something about wrapping up messy BBQ food in a tortilla that just makes everything feel like a party. Even a Tuesday dinner feels special.
Recipe FAQs
- → What cut of beef works best?
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Beef chuck roast is ideal because it has plenty of marbling and connective tissue that breaks down during slow cooking. The result is incredibly tender, shreddable meat that absorbs all that smoky BBQ flavor.
- → Can I make this in a slow cooker?
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Absolutely. Season and sear the beef first, then transfer to your slow cooker with the BBQ sauce and broth. Cook on low for 7-8 hours or on high for 4-5 hours until fork-tender.
- → How long will the leftovers keep?
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The pulled beef and slaw can be stored separately in airtight containers in the refrigerator for 3-4 days. Reheat the beef gently on the stove or in the microwave before assembling fresh wraps.
- → What can I serve alongside these wraps?
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Baked sweet potato fries, corn on the cob, or a simple green salad make excellent sides. For a lighter meal, serve the beef and slaw over lettuce instead of in tortillas.
- → Can I freeze the prepared beef?
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Yes, the cooked and shredded beef freezes beautifully for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with a splash of beef broth or water to restore moisture.
- → How can I add more heat?
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Stir in diced chipotle peppers in adobo sauce, add cayenne pepper to the beef seasoning, or top with pickled jalapeños. A splash of hot sauce in the BBQ mixture works well too.
