Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup smoky BBQ sauce (homemade or your favorite brand)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 4 large flour tortillas or whole wheat wraps
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large carrot, grated
- 1/4 cup mayonnaise (substitute Greek yogurt for a lighter option)
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (optional)
- 1/2 teaspoon celery seeds (optional, but adds nostalgic crunch)
- Freshly chopped parsley or cilantro for garnish
Instructions
- Start by seasoning the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and black pepper. This simple rub brings out deep, smoky flavors reminiscent of Mama Lou’s backyard cookouts.
- Heat olive oil in a skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). The smell of the spices searing is pure nostalgia for me; it always signals that good things are coming.
- Remove the chicken from the skillet and let it rest for 5 minutes. Then shred it using two forks, tossing it gently with the smoky BBQ sauce. This step reminds me of evenings when Ouma and I would sneak tastes right off the spoon, laughing at how messy we got.
- While the chicken cooks, prepare the coleslaw. In a large bowl, combine the green cabbage, red cabbage, and grated carrot.
- In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey (if using), celery seeds, and a pinch of salt and pepper. Pour this dressing over the shredded veggies and toss well until everything is coated with a creamy, tangy crunch.
- Warm your tortillas in a dry skillet or microwave for 15 seconds to make them more pliable and soft — a trick Mama Lou taught me to keep the wraps from cracking when folded.
- To assemble, spoon a generous amount of the smoky BBQ chicken onto the center of each tortilla. Top with a heaping handful of the crunchy coleslaw, then sprinkle with fresh parsley or cilantro for a burst of color and freshness.
- Fold the sides of the tortilla over the filling and roll tightly from one end to the other. Serve immediately, or wrap tightly in parchment paper for an on-the-go meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
