BBQ Chicken Coleslaw Wraps Perfect Handheld Dinner

Ingredients

• 3 cups cooked, shredded chicken (rotisserie chicken recommended)
• 1/2 cup your favorite BBQ sauce, plus extra for drizzling
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 4 large flour tortillas (burrito size)
• 2 cups prepared coleslaw mix (shredded cabbage and carrots)
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon celery seed (optional)

Instructions

1. 1

   In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed (if using). Season with a pinch of salt and black pepper. Add the coleslaw mix and toss until evenly coated. Refrigerate while preparing the chicken.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the shredded chicken and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss for about 2 minutes until warmed through and fragrant.

3. 3

   Reduce the heat to low and pour 1/2 cup of BBQ sauce over the chicken. Stir until every shred is coated. Let simmer for 1 minute until bubbly and hot. Remove from heat.

4. 4

   Warm the tortillas one at a time directly over a gas flame for 15 seconds per side, or in a dry skillet over medium heat for 20 seconds per side, until soft and pliable.

5. 5

   Lay a warm tortilla flat. Spoon a generous line of BBQ chicken down the center, leaving about 2 inches of space at the top and bottom. Top with a large scoop of coleslaw. Drizzle with extra BBQ sauce if desired.

6. 6

   Fold the bottom of the tortilla up over the filling, then fold the two sides inward. Roll tightly away from you to seal. Place seam-side down. Repeat with remaining tortillas and filling.

7. 7

   Slice each wrap in half on a sharp diagonal and serve immediately while the chicken is warm and the tortilla is soft.