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Sticky BBQ Chicken Wraps with Slaw

Juicy chicken glazed in sticky BBQ sauce wrapped in a toasted tortilla with fresh, crunchy purple cabbage slaw.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American, Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 1.5 lbs chicken breast or thighs cut into 1-inch cubes
  • 1 cup BBQ sauce thick style
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Crunchy Slaw
  • 2 cups purple cabbage shredded
  • 1 cup carrots shredded or julienned
  • 1 cup green cabbage shredded
  • 3 tbsp mayonnaise
  • 1 tsp apple cider vinegar
Assembly
  • 4 large flour tortillas burrito size (10-12 inch)

Equipment

  • Large skillet or grill pan
  • Mixing bowls
  • Chef's knife
  • Cutting board

Method
 

  1. In a medium bowl, combine purple cabbage, green cabbage, and carrots. Whisk mayonnaise and vinegar together, then toss with the vegetables. Set slaw aside.
  2. Cut chicken into bite-sized cubes. Season with salt, pepper, smoked paprika, and garlic powder.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned and cooked through.
  4. Reduce heat to low. Pour BBQ sauce over the chicken and stir constantly for 1-2 minutes until sauce thickens and glazes the meat.
  5. Warm tortillas in microwave for 20 seconds to make them pliable.
  6. Lay tortilla flat. Place a handful of slaw in the center, topped with a scoop of BBQ chicken.
  7. Fold in sides, then roll up tightly to form a burrito.
  8. Wipe out the skillet and return to medium heat. Place wraps seam-side down and toast for 2-3 minutes per side until golden brown.

Notes

For a spicy kick, add sriracha to the BBQ sauce or sliced jalapeños to the slaw. Serve immediately for best texture.