BBQ Chicken Wrap with Crunchy Slaw
15min
5min
1
581
Chef's Note
You can prepare the chicken and slaw the night before for an even quicker lunch assembly. Just store them separately in the refrigerator and assemble your wrap in the morning.
Tags
Ingredients
4 oz boneless skinless chicken breast
2 tbsp BBQ sauce
1 large whole wheat tortilla
1 cup cabbage
1 small carrot
2 tbsp Greek yogurt
1 tsp apple cider vinegar
1/4 tsp garlic powder
Instructions
- 1
Preheat a non-stick skillet over medium-high heat.
- 2
Season the 4 oz chicken breast with salt and pepper on both sides.
- 3
Cook the chicken in the skillet for about 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- 4
While the chicken cooks, thinly slice 1 cup of cabbage and place in a medium bowl.
- 5
Peel and grate 1 small carrot and add to the cabbage.
- 6
In a small bowl, mix 2 tbsp Greek yogurt, 1 tsp apple cider vinegar, and 1/4 tsp garlic powder to make the slaw dressing.
- 7
Pour the dressing over the cabbage and carrot mixture and toss until well coated. Set aside.
- 8
Once the chicken is cooked, let it rest for 2 minutes, then slice or shred it with two forks.
- 9
Place the chicken in a bowl and toss with 2 tbsp BBQ sauce until evenly coated.
- 10
Warm the whole wheat tortilla in the same skillet for about 15 seconds per side.
- 11
Lay the tortilla on a plate and add the BBQ chicken in the center.
- 12
Top with the crunchy slaw.
- 13
Fold in the sides of the tortilla and roll up tightly to form a wrap.
- 14
Cut in half diagonally and serve immediately.
Nutrition Information (per serving)
581
58g
44g
19g
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