Wraps de pollo a la barbacoa con ensalada de col

Ingredientes

• 2 cups cooked, shredded chicken (rotisserie chicken recommended)
• 1/2 cup your favorite BBQ sauce
• 1 tablespoon butter
• 1/2 teaspoon smoked paprika
• 3 cups coleslaw mix (shredded cabbage and carrots)
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Salt and black pepper to taste
• 4 large flour tortillas (burrito-size)

Preparación

1. 1

   Prepare the Tangy Coleslaw: In a medium bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until the sugar dissolves. Add the coleslaw mix and toss well to coat. Set aside.

2. 2

   Warm the BBQ Chicken: In a skillet over medium heat, melt the butter. Add the shredded chicken, smoked paprika, and half of the BBQ sauce. Stir to combine. Cook for 3-4 minutes, stirring occasionally, until the chicken is heated through and the sauce begins to caramelize slightly. Add the remaining BBQ sauce just before removing from heat.

3. 3

   Warm the Tortillas: To prevent cracking, warm the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or stack them between damp paper towels and microwave for 30 seconds.

4. 4

   Assemble the Wraps: Lay a warm tortilla flat on a clean surface. Spoon a generous portion of the BBQ chicken down the center, leaving about 2 inches at the bottom and top. Top the chicken with a handful of the tangy coleslaw. Optionally, drizzle extra BBQ sauce over the slaw.

5. 5

   Roll Them Tight: Fold the bottom of the tortilla up over the filling, then fold in the sides. Tightly roll the tortilla away from you, keeping the filling tucked in. Place the wrap seam-side down on a plate. Repeat with the remaining tortillas. For a restaurant-style finish, slice each wrap in half on a diagonal.

6. 6

   Serve Immediately: These wraps are best eaten right away while the chicken is warm and the coleslaw is still crisp. If making ahead, store the components separately and assemble just before serving.