Ingredients
Equipment
Method
- In a bowl, whisk mayo, apple cider vinegar, honey, celery seed, salt, and pepper. Toss in the cabbage mix until fully coated. Set aside.
- In a skillet over medium heat, warm the olive oil. Add the shredded chicken, paprika, and garlic powder, tossing for 2 minutes.
- Pour the BBQ sauce over the chicken and simmer for 3-4 minutes until the sauce is sticky and the chicken is fully coated. Remove from heat.
- Warm the tortillas in the microwave for 15 seconds so they are pliable and don't tear.
- Place a scoop of warm BBQ chicken in the center of a tortilla, top with cheese (if using) and a scoop of coleslaw.
- Fold the sides of the tortilla inward, then fold the bottom up and roll tightly to form a burrito-style wrap.
- Heat a grill pan or skillet over medium-high heat. Spray lightly with oil and place the wraps seam-side down.
- Grill for 2-3 minutes per side until golden brown and crispy. Cut in half and serve immediately.
Notes
Always place the wrap seam-side down in the pan first to seal it shut and prevent the filling from falling out while you eat.