Perfect use for leftover chicken, just coat your chicken in BBQ sauce, top with slaw and wrap up, enjoy anytime.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 (16 oz.) bag of shredded green cabbage
- 1/2 cup light mayo
- 2 tablespoons sugar
- 1 tablespoon Gold’s Dijon
- 1 teaspoon honey
- 1 lb boneless, skinless cooked chicken breast (leftovers are perfect for this)
- 1/2 cup Gold’s BBQ Sauce
- 4-5 whole wheat tortillas
Place cabbage into a large bowl. Place mayo, sugar, mustard and honey into a small bowl and whisk well. Pour onto cabbage and stir until combined. Refrigerate to let flavors meld about 30 minutes.
In a frying pan over medium heat, add chicken strips and BBQ sauce. Cook stirring until it is heated through and well coated.
Remove the slaw from the fridge and drain.
Assemble the wrap. Place some of the chicken in the middle of the tortillas. Top with the slaw. Wrap up burrito style. Cut in half and enjoy.
Can add cooked or raw peppers and onions if desired.