Wrap con pollo allo spiedo al barbecue, coleslaw e cetriolini

Ingredienti

• 1 pound Rotisserie Chicken, shredded
• 1/2 cup BBQ Sauce
• 6 oz Cheddar Cheese, shredded (or your choice of cheese)
• 1/2 cup Pickles, sliced
• 5 Joseph’s Lavash Bread or Flatbread
• 12 oz Coleslaw Mix
• 3/4 cup (170g) Nonfat Greek Yogurt
• 1 Tablespoon Honey
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Coarse Dijon Mustard
• Pinch of Salt and Pepper

Preparazione

1. 1

   Prepare the Slaw: In a large bowl, combine the coleslaw mix with nonfat Greek yogurt, honey, apple cider vinegar, coarse Dijon mustard, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated. Set aside to let flavors meld while you prepare the rest of the wrap components.

2. 2

   Mix Chicken and BBQ Sauce: Shred the rotisserie chicken into bite-sized pieces and place in a bowl. Add the BBQ sauce and toss to coat the chicken evenly, ensuring each piece is covered with the tangy sauce for maximum flavor.

3. 3

   Assemble the Wraps: Lay out the lavash bread or flatbreads on a clean surface. Evenly divide the BBQ chicken mixture among each piece of bread. Top each with a generous amount of the prepared slaw, sliced pickles, and shredded cheddar cheese.

4. 4

   Wrap and Serve: Carefully roll each lavash bread over the fillings, tucking in the sides to create a tight wrap. Slice diagonally if desired, and serve immediately for a fresh and flavorful meal.