# Components:
→ Chicken Preparation
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 1/2 teaspoon smoked paprika
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1 tablespoon olive oil
08 - 1/2 cup BBQ sauce (confirm dairy-free as needed)
→ Pickle Slaw
09 - 2 cups shredded green cabbage
10 - 1/2 cup shredded carrots
11 - 1/2 cup dill pickles, thinly sliced
12 - 2 tablespoons pickle brine
13 - 2 tablespoons mayonnaise or dairy-free substitute
14 - 1 tablespoon apple cider vinegar
15 - 1/2 teaspoon sugar
16 - Salt and freshly ground black pepper, to taste
→ Wrap Assembly
17 - 4 large flour tortillas or wraps (approximately 10 inches each)
18 - Fresh cilantro or parsley leaves, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Evenly rub the spice blend over both sides of the chicken breasts.
03 - Heat olive oil in a skillet over medium-high. Sear chicken breasts for 2 to 3 minutes per side until golden. Transfer to the prepared baking tray.
04 - Bake chicken for 10 to 12 minutes until fully cooked and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
05 - Slice rested chicken breasts thinly and toss with BBQ sauce until thoroughly coated.
06 - While chicken cooks, combine shredded cabbage, carrots, sliced pickles, pickle brine, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a large mixing bowl. Toss well to blend.
07 - Warm tortillas in a dry skillet or microwave until soft and pliable.
08 - Spread a generous portion of pickle slaw onto each tortilla. Arrange sliced BBQ chicken on top and sprinkle with fresh herbs if desired.
09 - Roll wraps tightly and cut in half if preferred. Serve promptly.
