Ingredients:

  • 1.5 lbs chicken breast, sliced into 2-inch strips
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 1 tbsp neutral oil
  • 0.5 cup BBQ sauce
  • 3 cups shredded cabbage
  • 0.5 cup shredded carrots
  • 0.25 cup red onion, paper-thin slices
  • 3 tbsp Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp celery seed
  • 4 large 10-inch flour tortillas
  • 1 cup sharp cheddar cheese, shredded
  • 1 whole avocado, sliced

Instructions:

  1. Season chicken. Toss your 680g of chicken strips with paprika, garlic powder, and kosher salt.
  2. Sizzle and sear. Heat 15ml oil in a skillet and cook chicken for 6-8 minutes until edges are charred and mahogany.
  3. Glaze protein. Pour in 120ml BBQ sauce and toss until the sauce bubbles and clings to the meat.
  4. Whisk dressing. Combine yogurt, vinegar, mustard, and celery seed in a large bowl.
  5. Toss slaw. Add cabbage, carrots, and red onions to the dressing until every strand is coated and glossy.
  6. Char tortillas. Briefly heat tortillas over a gas flame until they smell toasted and become pliable.
  7. Layer base. Place a portion of BBQ chicken in the center of each wrap.
  8. Add accents. Top with the slaw, then add your emerald velvety avocado slices and cheese.
  9. Tuck and roll. Fold the sides in and roll tightly until the wrap feels firm and secured.
  10. Final sear. Optional: Place the finished wrap back in the hot skillet for 30 seconds until the seal is golden and crisp.