Description
Tender shredded chicken glazed in smoky BBQ sauce, folded into warm tortillas with crisp slaw and melting cheese.
Ingredients
Scale
- 4 large flour tortillas, warmed
- 1.2–1.5 lb cooked chicken, shredded
- 1 cup high-quality BBQ sauce
- 1/4 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup coleslaw mix (shredded cabbage and carrot)
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 small red onion, very thinly sliced
- 1/2 cup shredded smoked cheddar or gouda
- 2 tbsp unsalted butter, room temperature
- Fresh cilantro, finely chopped, for garnish
- Lime wedges and optional pickled jalapeños
Instructions
- Prepare the slaw by tossing coleslaw mix with apple cider vinegar, honey, salt, and a drizzle of olive oil. Chill briefly to keep the cabbage crisp.
- Warm and shred the chicken, then set aside.
- In a sauté pan, heat olive oil, add smoked paprika and toast briefly, then add BBQ sauce and chicken broth and simmer.
- Add shredded chicken to the sauce, fold until coated, and simmer for 2-3 minutes.
- Spread butter on one side of each tortilla and toast butter-side down in a skillet until golden.
- Assemble the wraps by laying a tortilla, adding barbecue chicken, dressed slaw, red onion, and smoked cheddar. Finish with cilantro and lime juice.
- Fold in the sides and roll tightly, then return to the skillet seam-side down and press gently to seal.
- Cut on the bias to serve, accompanied by extra BBQ sauce and lime wedges.
Notes
For a crisper exterior, brush the outside with butter before the final press. Store leftovers in foil in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg