Description
These Smoky BBQ Chicken Wraps feature tender, spiced chicken paired with a zesty homemade coleslaw. Encased in soft flour tortillas, they offer a perfect balance of smoky, sweet, and tangy flavors for a nutritious and portable meal.
Ingredients
4 small boneless chicken breasts
1 cup smoky BBQ sauce (hickory or mesquite flavored)
1 teaspoon smoked paprika
1 teaspoon chili powder (mild or hot)
1 tablespoon olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
2 cups shredded green cabbage
1 cup julienned or grated carrots
1/4 cup mayonnaise or Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon sugar
4 soft flour tortillas
Lettuce or whole wheat tortillas for an optional healthier option
Instructions
In a bowl, whisk together the smoked paprika, chili powder, salt, and pepper to make the spice rub.
Place the chicken breasts in a ziplock bag and add the spice rub and olive oil. Seal the bag and massage the marinade into the chicken. Let it marinate for at least 10 minutes.
Preheat a grill or stovetop grill pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked, basting with BBQ sauce during the last 2 minutes of cooking.
Place the cabbage and carrots into a medium-sized bowl for the coleslaw. In a small bowl, whisk together the mayonnaise, vinegar, and sugar to make the dressing. Pour over the cabbage mixture and toss to combine.
Warm the tortillas slightly in a dry skillet or microwave.
Assemble the wraps by placing a grilled chicken breast on each tortilla, adding a portion of the coleslaw on top, and rolling them up tightly for serving.
Notes
Use chicken thighs for a juicier alternative.
Substitute Greek yogurt for a lighter coleslaw version.
These wraps can be made ahead for meal prep and stored in the refrigerator for up to two days.
Add avocado or a sprinkle of cilantro if desired for extra flavor.
- Prep Time: 20
- Cook Time: 15
- Category: Chicken Recipes
- Method: Grilling
- Cuisine: American BBQ