Description
Brimming with layers of sweet, spicy, and smoky goodness, this Pulled Chicken Wrap is a mouthwatering fusion of textures and bold flavors. Tender, delicately cooked chicken is paired with a crisp, tangy cabbage slaw and punchy pickled toppings, all wrapped in your choice of a soft tortilla or refreshing lettuce wrap.
Ingredients
Scale
- For the wraps:
- 4 baby romaine lettuce leaves (or tortilla wraps)
- 1 1/2 cups (200 grams) cooked pulled/shredded chicken
- 1/2 cup (4 ounces) sweet & spicy barbecue sauce*
- 1/4 cup (30 grams) pickled jalapenos
- 1/3 cup (50 grams) pickled purple onions
- 2/3 cup (50 grams ) sharp white cheddar cheese or havarti shredded (optional)
- For the coleslaw topping:
- 1 cup (55 grams) coleslaw cabbage mix
- 3 tablespoons (40 grams) sour cream
- 2 teaspoons lemon juice
- 3/4 teaspoon apple cider vinegar
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add the shredded chicken and barbecue sauce to a skillet, stirring until the chicken is evenly coated. Heat gently until warmed through — avoid overcooking, as it can dry out the meat.
- While the meat heats, combine the sour cream, lemon juice, apple cider vinegar, dill and salt and pepper. Pour over the cabbage mix and toss until the cabbage is fully coated.
- Start by adding a portion of chicken to your wrap, followed by a layer of dressed cabbage, then top it off with pickled jalapeños, onions and shredded cheese.
- Enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used. Lettuce wraps have been used for nutritional information used here.
Notes
Barbecue sauce - you can choose any flavor of barbecue sauce you enjoy but I find the slight spice in it pairs perfectly with the pickled toppings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: No bake
- Cuisine: American