Description
Tender BBQ chicken meets crisp coleslaw in warm, soft wraps for a nourishing lunch. Balanced sweet, tangy, and creamy flavors with a satisfying texture contrast. Quick, family-friendly, and customizable.
Ingredients
1 lb chicken breasts, boneless and skinless
1/2 cup homemade or store-brand BBQ sauce (no alcohol additives)
1 head green cabbage, thinly sliced (about 4 cups)
1 large carrot, grated
3 tablespoons mayonnaise (vegan/vegetarian-friendly)
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
2 cups tortillas (whole wheat or all-purpose)
Optional: lettuce, avocado, or bell peppers for garnish
Instructions
Preheat oven to 375°F (190°C) or a pan for stovetop grilling.
Cube chicken and season with salt and pepper. Sauté in a skillet with 1 tsp oil until golden and cooked through (12-15 mins), then stir in BBQ sauce and simmer 5 mins.
Combine cabbage, carrot, mayonnaise, vinegar, honey, and mustard for coleslaw; chill 15 mins.
Warm tortillas in oven/microwave. Place 1/2 cup coleslaw in each, add 1/4 of chicken, and optional toppings. Fold edges to wrap tightly.
Notes
Use pre-shredded coleslaw mix for faster prep
Store leftovers refrigerated (3 days) or freeze chicken separately
Substitute BBQ sauce with smoky paprika and maple syrup glaze for a halal version
Add a squeeze of lime juice for extra brightness