Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup BBQ sauce
- 4 large flour tortillas
- 2 cups coleslaw mix (cabbage and carrots)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Season chicken breasts with salt and pepper. Grill or skillet-cook over medium-high heat for 6-7 minutes per side until fully cooked.
- Brush cooked chicken with BBQ sauce and let sit on the grill for an additional minute to caramelize.
- Shred the chicken using two forks once rested.
- In a bowl, combine coleslaw mix, cilantro, and lime juice; toss well.
- Warm tortillas in a dry skillet until pliable; place shredded chicken and coleslaw mixture on each tortilla.
- Fold sides of the tortilla inwards, then roll tightly from the bottom up. Slice in half if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling/Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap (205g)
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg