Ingredients
Equipment
Method
- In a medium saucepan or Dutch oven, combine the chicken breasts or thighs, BBQ sauce, smoked paprika, and garlic powder. Season with salt and pepper. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.1 pound boneless, skinless chicken breasts or thighs, 1 cup your favorite BBQ sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt and freshly ground black pepper
- Once cooked, remove the chicken from the saucepan. Using two forks, shred the chicken into bite-sized pieces directly in the saucepan with the BBQ sauce. Stir to ensure the shredded chicken is well coated. Set aside, keeping it warm.
- While the chicken is cooking, in a medium bowl, combine the thinly sliced green cabbage, red cabbage, and shredded carrot.1/4 head green cabbage, 1/4 head red cabbage, 1 medium carrot
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey or maple syrup (if using). Season with a pinch of salt and pepper to taste.1/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, salt and pepper
- Pour the dressing over the cabbage and carrot mixture. Toss gently until all the vegetables are evenly coated.
- Lay out your tortillas or wraps on a clean surface. Spoon a generous amount of the BBQ chicken mixture onto the center of each tortilla. Top with a heaping spoonful of the prepared coleslaw.8-10 large flour tortillas or wraps
- Sprinkle with any desired optional toppings such as crumbled feta cheese, chopped red onion, fresh cilantro, or sliced jalapeños for an extra kick.crumbled feta cheese, chopped red onion, fresh cilantro, sliced jalapeños
- Fold in the sides of the tortilla and then roll it up tightly from the bottom. Serve immediately and enjoy your delicious BBQ Chicken Coleslaw Wraps!
Notes
To store any leftover BBQ Chicken Coleslaw Wraps, it's best to separate the components to maintain their texture and freshness. If you have leftover cooked BBQ chicken, store it in an airtight container in the refrigerator for up to 3 days. Similarly, the prepared coleslaw can be stored separately in an airtight container in the refrigerator for up to 3 days as well. Avoid storing assembled wraps for extended periods, as the tortillas can become soggy and the slaw will wilt. For reheating, gently reheat the chicken on the stovetop or in the microwave until warmed through. You can then re-assemble the wraps with fresh tortillas and the chilled coleslaw for the best experience. The cooked BBQ chicken freezes well for up to 2 months; thaw overnight in the refrigerator before reheating. The coleslaw is best enjoyed fresh and is not ideal for freezing.
