Chicken Wraps, BBQ Style

It’s barbecue season again, and it might be one of my favorite times of the year. I did say “one of” - I still love Christmas the most. Most summer nights I can step outside and instantly smell a neighbor grilling something and I love the nostalgic smell!

The only problem? I’m not exactly a grill master. I wish I was that girl confidently flipping chicken over open flames, but the truth is… I’m more of a “coat it in BBQ sauce and pop it in the oven” kind of person. Anyone else? Maybe it’s a little old school of me, but I’m perfectly happy letting my husband handle the grill.

But here’s the thing, just because I’m not outside grilling doesn’t mean I can’t make something delicious. With the right seasoning and a good sauce, you can bring all that smoky, sweet BBQ goodness right into the kitchen and no charcoal required.

Barbecue chicken is one of those dishes that goes with everything: macaroni, mashed potatoes, baked beans… you name it. But this time I wanted something lighter and fresher, so I made BBQ chicken wraps with homemade coleslaw and pickled cabbage. They turned out so good! They were tangy, crunchy, saucy, and just the right amount of messy in the best way…

And now I get to share them with you!

• 3 large chicken breasts

• Smash Kitchen BBQ sauce

• Sweet Preacher BBQ rub

• 3/4 cup mayo

• 2 TBSP Apple cider vinegar

• 2 TBSP sugar

• Pinch of salt and pepper

• 1 cup shredded cabbage

• 1 cup shredded cheddar cheese

• 10 count tortillas

• Ranch dressing

For Pickled Cabbage:

• Red cabbage head

• 1 cup water

• 1 cup vinegar or ACV

• 2 TBSP sugar

• 1 tsp salt and pepper

• 2 smashed garlic cloves

1. Begin by making the pickled cabbage. Chop up half of one head of red cabbage into thin pieces. Boil the water, vinegar, sugar, salt, pepper and garlic together. Once it is boiling, pour it over the cabbage in a jar. Let it “pickle” in the fridge for at least 4 hours before using.

2. Preheat oven to 375 and line a baking sheet with parchment paper. Chop up the chicken breast into bite sized chunks and place them on the baking sheet.

3. Generously season with your favorite BBQ seasoning and drizzle the BBQ sauce over the chicken and use your hands to make sure they are well coated. Cook in the oven for about 15 minutes.

4. While the chicken is cooking, to a large bowl add the mayo, ACV, sugar, salt, pepper, shredded cabbage and the pickled cabbage. Mix together well.

5. Cook the tortillas in the microwave or on the stove and then dice up the chicken into smaller pieces.

6. To your tortilla, add shredded cheese, the BBQ chicken and the coleslaw.

7. Garnish with your favorites such as green onion, ranch or more BBQ sauce. Enjoy!

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