Crazy Good BBQ Chicken Coleslaw Wraps! | Super Easy

ranch dressing

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Pluck cilantro leaves from the stems and finely chop them, using about 1/8 cup.

Finely chop green onions, also using about 1/8 cup.

Set the chopped cilantro and green onions aside as the only prep work for the recipe.

Heat a pan on the burner and add a little olive oil.

Season the chicken breast with garlic powder, onion powder, paprika, salt, and pepper before placing it in the pan.

Cook the chicken in the pan until it stops sticking, indicating it's ready to flip.

Flip the chicken and cook until browned, checking the internal temperature with a meat thermometer until it reaches 165°F.

Remove the chicken from the pan and shred it using two forks.

Add Sweet Baby Rays barbecue sauce to the shredded chicken, mixing until well coated.

In a bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, granulated sugar, chopped cilantro, and green onions, mixing until combined and adjusting mayonnaise as needed.

Assemble the wraps by placing shredded chicken and coleslaw mixture in a tortilla, wrapping it like a burrito.

Grill the wrapped tortilla in the pan to seal it and make it crispy, pressing down to ensure it seals properly.

Flip the wrap to crisp the other side, cooking for a minute or two until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens