# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 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 black pepper
07 - 1 tablespoon olive oil
08 - 1/2 cup BBQ sauce (ensure dairy-free if required)
→ 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 alternative
14 - 1 tablespoon apple cider vinegar
15 - 1/2 teaspoon sugar
16 - Salt and pepper to taste
→ To Assemble
17 - 4 large flour tortillas or wraps (about 10 inches each)
18 - Fresh cilantro or parsley leaves, optional for garnish
# Method:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Combine smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub mixture evenly over both sides of chicken breasts.
03 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden.
04 - Transfer chicken to prepared tray, bake for 10–12 minutes or until fully cooked with an internal temperature of 165°F.
05 - Allow chicken to rest for 5 minutes, slice thinly, and toss with BBQ sauce until well coated.
06 - While chicken is cooking, combine cabbage, carrots, pickles, pickle brine, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl. Toss thoroughly to blend.
07 - Heat tortillas in a dry skillet or microwave until soft and pliable.
08 - Lay tortillas flat, spread generous amount of pickle slaw, top with BBQ chicken, and sprinkle with fresh herbs if desired.
09 - Roll wraps tightly, cut in half if preferred, and serve immediately.
