BBQ Chicken Wraps

Prep Time: 16 mins | Cook Time: 8 mins | Total Time: 24 mins | Servings: 4 wraps

For tonight’s dinner, BBQ Chicken Wraps – bursting with so much flavour and pairs perfectly with a homemade tangy coleslaw!

These wraps are always the highlight of our week. The bbq chicken is the star, and the coleslaw brings out the best in it. A match made in heaven!

Ingredients

BBQ Chicken:

2 large Chicken Breasts (take out fridge 10-15 minutes before using)

1 c. Good Quality BBQ Sauce, or as needed

1 heaped teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1/2 teaspoon salt

1/4 teaspoon Cayenne Pepper

1/4 teaspoon Black Pepper

Olive Oil

Coleslaw:

1 large Carrot, grated on a box grater

1/4 Red Cabbage, finely sliced

1/4 Green/White Cabbage, finely sliced

1/2 medium White Onion, finely sliced

4 tablespoons Mayo (full fat)

1 tablespoon Sour Cream

2 teaspoons Dijon Mustard

2 teaspoons Apple Cider Vinegar

1/2 teaspoon Sugar, (see notes)

Salt & Black Pepper, to taste

Wraps:

4 large White Flour Tortilla Wraps

4 small handfuls Spinach (or greens of choice)

How to make BBQ Chicken Wraps

Step 1: To make four even-sized breasts, butterfly slice in half the two chicken breasts. Coat each slice in a tsp smoked paprika, a tsp garlic powder, half tsp salt, 1/4 tsp black pepper, and cayenne pepper, then drizzle with olive oil. For about 3 to 4 minutes, sear the breasts over medium-high heat, then flip and brush the top with BBQ sauce.

Step 2: Sear the breast for a couple of minutes more, then transfer on a chopping board sauce-side-down. Coat with more bbq sauce and let the breasts rest for at least 5 minutes before slicing into strips, slicing at an angle and against the grain.

Step 3: In the meantime, mix 4 tbsp mayo with a tbsp sour cream, 2 tsp Dijon mustard, 2 tsp apple cider vinegar, and half tsp sugar in a small bowl. Adjust the seasoning according to taste. Then, place the carrot, onion, and cabbage in a larger bowl, mixing well until combined.

Step 4: Add a small hand of spinach or any greens of your choice in a laid-down wrap, placing the spinach in a strip between the middle and bottom of the wrap. Then, add the coleslaw on top followed by the chicken. Now, fold the wrap like a burrito.

Notes:

For this recipe, make sure to use a fine quality BBQ sauce like Jack Daniel’s or Bull’s eye.

Feel free to substitute raw onion with one green/spring onion.

If you find the taste too tangy for your taste, adjust the sugar accordingly.

To stop the coleslaw from getting watery if planning to make this ahead is to add the veggies to a colander above a bowl. Sprinkle with salt and let it sit for about 1 to 4 hours before pressing (not squeezing) the moisture out.

For the fillings, you can also add bacon, applewood, cheese, and avocado.

Nutrition Facts:

Amount Per Serving: Calories 621 | Calories from Fat 191 | Fat 21.21g 33% | Saturated Fat 4.008g 20% | Trans Fat 0.027g | Polyunsaturated Fat 7.921g | Monounsaturated Fat 7.456g | Cholesterol 114mg 38% | Sodium 1966mg 82% | Potassium 1117mg 32% | Carbohydrates 66.96g 22% | Fiber 5.7g 23% | Sugar 31.22g 35% | Protein 42.63g 85% | Vitamin A 16150IU 323% | Vitamin C 76.7mg 93% | Calcium 200mg 20% | Iron 4.7mg 26%

BBQ Chicken Wraps

Rebecca Prep Time: 16 mins | Cook Time: 8 mins | Total Time: 24 mins | Servings: 4 wraps Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes BBQ Chicken Wraps European Print This

Serves: 4 Prep Time: 16 mins Cooking Time: 8 mins 8 mins

Nutrition facts: 621 calories 21.21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BBQ Chicken:
• 2 large Chicken Breasts (take out fridge 10-15 minutes before using)
• 1 c. Good Quality BBQ Sauce, or as needed
• 1 heaped teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1/2 teaspoon salt
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Black Pepper
• Olive Oil
• Coleslaw:
• 1 large Carrot, grated on a box grater
• 1/4 Red Cabbage, finely sliced
• 1/4 Green/White Cabbage, finely sliced
• 1/2 medium White Onion, finely sliced
• 4 tablespoons Mayo (full fat)
• 1 tablespoon Sour Cream
• 2 teaspoons Dijon Mustard
• 2 teaspoons Apple Cider Vinegar
• 1/2 teaspoon Sugar, (see notes)
• Salt & Black Pepper, to taste
• Wraps:
• 4 large White Flour Tortilla Wraps
• 4 small handfuls Spinach (or greens of choice)

Instructions

Step 1: To make four even-sized breasts, butterfly slice in half the two chicken breasts. Coat each slice in a tsp smoked paprika, a tsp garlic powder, half tsp salt, 1/4 tsp black pepper, and cayenne pepper, then drizzle with olive oil. For about 3 to 4 minutes, sear the breasts over medium-high heat, then flip and brush the top with BBQ sauce.

Step 2: Sear the breast for a couple of minutes more, then transfer on a chopping board sauce-side-down. Coat with more bbq sauce and let the breasts rest for at least 5 minutes before slicing into strips, slicing at an angle and against the grain.

Step 3: In the meantime, mix 4 tbsp mayo with a tbsp sour cream, 2 tsp Dijon mustard, 2 tsp apple cider vinegar, and half tsp sugar in a small bowl. Adjust the seasoning according to taste. Then, place the carrot, onion, and cabbage in a larger bowl, mixing well until combined.

Step 4: Add a small hand of spinach or any greens of your choice in a laid-down wrap, placing the spinach in a strip between the middle and bottom of the wrap. Then, add the coleslaw on top followed by the chicken. Now, fold the wrap like a burrito.

Notes

For this recipe, make sure to use a fine quality BBQ sauce like Jack Daniel's or Bull's eye. Feel free to substitute raw onion with one green/spring onion. If you find the taste too tangy for your taste, adjust the sugar accordingly. To stop the coleslaw from getting watery if planning to make this ahead is to add the veggies to a colander above a bowl. Sprinkle with salt and let it sit for about 1 to 4 hours before pressing (not squeezing) the moisture out. For the fillings, you can also add bacon, applewood, cheese, and avocado.