Ingredients
– 2 large chicken breasts Lean protein base, juicy when rested
– 1 cup good quality BBQ sauce Sticky sweet-smoky glaze, pick thick for best cling
– 1 heaped tsp smoked paprika Deep smoky vibe without a grill
– 1 tsp garlic powder Savory punch that wakes up the meat
– 1/2 tsp salt Seasons evenly for max flavor
– 1/4 tsp cayenne pepper Subtle kick to balance sweetness
– 1/4 tsp black pepper Fresh grind adds bite
– about 2 tsp olive oil Quick sear without sticking
– 1 large carrot Sweet crunch and color pop
– 1/4 red cabbage Vibrant hue and antioxidants
– 1/4 green white cabbage Crisp texture base
– 1/2 medium white onion Sharp tang, mellows when dressed
– 4 tbsp full fat mayo Creamy richness
– 1 tbsp sour cream Tangy lift
– 2 tsp Dijon mustard Zesty sharpness
– 2 tsp apple cider vinegar Bright acidity
– 1/2 tsp sugar Balances sour notes
– Salt black pepper to taste Final tweak
– 4 large white flour tortilla wraps Soft, pliable holders
– 4 small handfuls spinach or greens Fresh base layer, about 4 cups
Instructions
1-First Step: Prep the Chicken Butterfly those 2 large chicken breasts into 4 even pieces. Pat dry. Mix spices: 1 heaped tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp each cayenne and black pepper. Rub on chicken with a drizzle of olive oil (about 2 tsp total). Let sit 5 minutes. Why butterfly? Cooks faster, stays juicy. Pro move for busy days.
2-Second Step: Cook the Chicken Heat skillet medium-high with a touch more oil. Fry pieces 3-4 minutes per side till golden. Brush the last side with 1 cup BBQ sauce as it finishes. Pull off heat, rest 5 minutes tented with foil. Slice thin at an angle against the grain. Slices fan pretty and soak up sauce. Griddle pan adds sexy char lines if you got one. Smells amazing already!
3-Third Step: Whip Up Coleslaw Grate 1 large carrot. Finely slice 1/4 each red and green cabbage, 1/2 onion (or spring onions for milder). Mix dressing: 4 tbsp mayo, 1 tbsp sour cream, 2 tsp Dijon, 2 tsp vinegar, 1/2 tsp sugar, salt/pepper. Taste and tweak sugar for tang to cut BBQ sweet. Toss veggies in dressing. Chill 5 minutes. Crunchy slaw balances the rich chicken like magic. Make it tangier if your sauce runs sugary.
4-Fourth Step: Assemble the Wraps Warm 4 tortillas 10 seconds in microwave. Layer each with small handful spinach (1 cup-ish). Add coleslaw strip down center, top with sliced chicken. Fold bottom up, sides in, roll tight like a burrito. Or just roll for open ends. Cut diagonal for fun. Boom, lunch perfection!
5-Final Step: Serve and Enjoy Dig in fresh. Pairs killer with iced tea on hot days. Here’s the nutrition per wrap (assumes full amounts):
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Use high-quality BBQ sauce and season chicken generously for bold flavor.
🥬 Prepare coleslaw ahead, but assemble wraps fresh to prevent sogginess.
🧀 Customize with additions like bacon, cheese, or avocado for extra deliciousness.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 621 kcal
- Sugar: 31g
- Sodium: 1966mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 6g
- Protein: 43g
- Cholesterol: 114mg