Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup barbecue sauce
- 4 cups coleslaw mix (cabbage and carrots)
- 4 flour tortillas (10-inch)
- ¼ cup fresh cilantro (optional)
- Juice of 1 lime
- 2 tbsp honey
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat grill or stovetop pan over medium-high heat. Season chicken with salt, pepper, and smoked paprika.
- Grill chicken for 5-7 minutes per side; brush with barbecue sauce halfway through cooking.
- Once cooked (internal temperature of 165°F), let rest briefly and then shred with two forks.
- In a bowl, combine coleslaw mix with lime juice and honey; toss well.
- Lay tortillas flat, add shredded chicken down the center, top with coleslaw mix, and sprinkle cilantro if desired.
- Fold sides inward and roll tightly from one end to another; slice diagonally for presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap (approx. 240g)
- Calories: 380
- Sugar: 9g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg