Ingredients:

  • 1 lb chicken breast, sliced into thin strips
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 cup bold BBQ sauce
  • 3 cups shredded green and red cabbage
  • 0.5 cup shredded carrots
  • 0.25 cup apple cider vinegar
  • 2 tbsp mayonnaise
  • 1 tsp celery seed
  • 0.5 tsp granulated sugar
  • 4 large (10-inch) flour tortillas
  • 2 tbsp softened cream cheese
  • 0.25 cup fresh cilantro, chopped
  • 0.5 red onion, thinly sliced
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Combine 3 cups cabbage, 0.5 cup carrots, 0.25 cup vinegar, 2 tbsp mayo, 1 tsp celery seed, and 0.5 tsp sugar in a bowl. Let this sit while you cook the chicken to allow the flavors to meld.
  2. Toss 1 lb sliced chicken strips with 1 tsp smoked paprika, 0.5 tsp garlic powder, salt, and pepper.
  3. Heat 1 tbsp oil in the skillet over medium high heat. Add chicken in a single layer. Cook for 5-6 mins until golden and opaque.
  4. Pour 0.5 cup BBQ sauce over the chicken in the pan. Stir for 1-2 mins until the sauce bubbles and sticks to the meat.
  5. Lay out 4 large flour tortillas. Spread 0.5 tbsp softened cream cheese over the center of each to create a moisture barrier.
  6. Place a few thin slices of red onion and a sprinkle of 0.25 cup fresh cilantro over the cream cheese.
  7. Divide the warm BBQ chicken strips evenly among the four tortillas.
  8. Add a generous heap of the prepared coleslaw on top of the chicken.
  9. Fold in the sides and roll tightly from the bottom. Ensure the seam is tucked firmly.
  10. Place the wraps seam side down in the hot skillet for 1 min. Cook until the shell is golden and crackling.