Irresistibly Crispy BBQ Chicken Wraps (Print Version)
Crunchy BBQ chicken, creamy coleslaw, and fresh greens wrapped in toasted tortillas, served with sweet potato fries.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 teaspoon sea salt
03 -
1/2 teaspoon freshly ground black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon smoked paprika
06 -
1/2 cup BBQ sauce
07 -
1 tablespoon avocado oil or cooking spray
→ Coleslaw
08 -
1 (10 ounce) bag coleslaw mix or finely shredded cabbage
09 -
1/4 cup finely chopped red onion
10 -
1/2 cup avocado oil mayonnaise or mayonnaise or Greek yogurt
11 -
2 tablespoons lemon juice
12 -
1 tablespoon honey
13 -
1 teaspoon Dijon mustard
14 -
Pinch of sea salt
15 -
Pinch of black pepper
→ Assembly
16 -
4 large flour tortillas
17 -
2 cups fresh spinach or kale
→ Sweet Potato Fries
18 -
1 medium sweet potato
19 -
1 tablespoon cornstarch
20 -
1 tablespoon avocado oil
21 -
1/2 teaspoon sea salt
22 -
1/2 teaspoon smoked paprika
23 -
1/2 teaspoon garlic powder
# Steps:
01 -
Butterfly the chicken breasts and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.
02 -
Heat a skillet over medium heat and lightly coat with avocado oil or cooking spray. Sear chicken for approximately 4 minutes each side or until golden brown. Brush with BBQ sauce and continue to cook for an additional 4 minutes per side until thoroughly cooked. Remove from heat and slice into strips.
03 -
In a large bowl, combine coleslaw mix, finely chopped red onion, avocado oil mayonnaise, lemon juice, honey, Dijon mustard, a pinch of salt, and black pepper. Toss to fully coat vegetables and set aside.
04 -
Preheat air fryer to 400°F. Cut sweet potato into evenly sized wedges. In a mixing bowl, toss sweet potato wedges with cornstarch, avocado oil, sea salt, smoked paprika, and garlic powder. Arrange in a single layer in the air fryer basket and cook for 8 to 10 minutes until golden and crisp.
05 -
Lay each tortilla flat on a work surface. Add a layer of fresh spinach, spoon coleslaw on top, then arrange sliced BBQ chicken strips. Fold the tortilla tightly to enclose the fillings.
06 -
Heat a clean skillet over medium heat. Place wraps seam-side down and toast until golden and crispy on all sides. Serve immediately with sweet potato fries.
# Notes:
01 -
Allow the coleslaw to rest for 10 minutes before assembling to enhance the flavors.
02 -
Gluten-free tortillas can be used for a gluten-free option.