BBQ Chicken Wrap with Coleslaw
10min
15min
2
420
Chef's Note
For extra flavor, toast the assembled wraps in a dry skillet for 1-2 minutes per side to get a crispy exterior. You can also add a sprinkle of shredded cheddar cheese before rolling for a cheesy twist.
Tags
Ingredients
2 small (about 8 oz total) boneless, skinless chicken breasts
4 tablespoons BBQ sauce
2 cups pre-shredded coleslaw mix
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
1 teaspoon honey
2 large flour tortillas
to taste salt and pepper
Instructions
- 1
Season chicken breasts with salt and pepper on both sides.
- 2
Heat a non-stick skillet over medium heat. Cook chicken breasts for 5-6 minutes per side until fully cooked (internal temperature reaches 165°F).
- 3
While the chicken cooks, prepare the coleslaw. In a medium bowl, mix 2 cups of coleslaw mix with 2 tablespoons of mayonnaise, 1 teaspoon of apple cider vinegar, and 1 teaspoon of honey. Season with salt and pepper to taste. Stir well and set aside.
- 4
Once chicken is cooked, transfer to a cutting board and let rest for 2 minutes. Then slice into thin strips.
- 5
Place the sliced chicken back in the skillet and add 3 tablespoons of BBQ sauce. Toss to coat the chicken evenly and heat for 1-2 minutes until warmed through.
- 6
Warm the tortillas in the microwave for 15-20 seconds or in a dry pan for 30 seconds per side.
- 7
To assemble each wrap, spread 1/2 tablespoon of BBQ sauce on each tortilla. Place half of the BBQ chicken in the center of each tortilla and top with half of the coleslaw mixture.
- 8
Fold in the sides of the tortilla, then roll tightly from the bottom up to form a wrap. Cut in half diagonally if desired and serve immediately.
Nutrition Information (per serving)
420
28g
45g
15g
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