BBQ Chicken Wraps with Tangy Slaw

About 25 minutes total using cooked chicken. Makes 4 generous dinner wraps using 12-inch flour tortillas. Salt measurements use fine table salt or fine sea salt.

Ingredients

Chicken and wraps

• 4 large flour tortillas
• 1 lb cooked shredded chicken, about 3 loosely packed cups
• ½ cup thick BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon smoked paprika
• 3 oz sharp cheddar, shredded—about ¾ cup
• 16 thin dill pickle chips, blotted dry
• ⅓ cup crispy fried onions
• Water, 1 tablespoon at a time, only if needed

Tangy slaw

• 2 cups finely shredded green cabbage
• ½ cup shredded carrot
• ¼ teaspoon fine salt
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare the cabbage. Toss the cabbage and carrot with the salt. Let stand for 10 minutes while preparing the chicken. Gather in clean paper towels and gently press out excess moisture.
2. Warm the chicken. In a large skillet, stir together the BBQ sauce, its tablespoon of vinegar, Worcestershire, and smoked paprika. Fold in the shredded chicken. Warm over medium-low heat, stirring, for approximately 5–8 minutes, until hot throughout. If using refrigerated cooked chicken, reheat it to 165°F.
3. Adjust the consistency. If the sauce starts sticking before the chicken is hot, add water 1 tablespoon at a time. Finish with sauce that clings to the meat. Cook off any pooling liquid, then remove from the heat and let stand for 2 minutes.
4. Dress the slaw. Mix the slaw’s mayonnaise, tablespoon of vinegar, Dijon, and pepper. Toss with the drained cabbage and carrot just before assembling.
5. Fill. Warm the tortillas. Divide the cheddar and warm chicken among them so the chicken softens the cheese. Add one-quarter of the slaw and 4 pickle chips to each.
6. Finish and roll. Scatter the crispy onions on last, fold in the sides, and roll tightly. Serve immediately.

Notes

• The detail that makes it great: The vinegar, Dijon, and pickles balance a sweet BBQ sauce. Keeping the chicken lightly glazed and the slaw well drained gives you a juicy filling without a dripping wrap.
• Easy shortcut: Plain rotisserie chicken works very well here. Measure the pound of meat after removing the skin and bones.
• Warm the tortillas first. Use a dry skillet for about 10–15 seconds per side, or microwave the stack under a slightly damp paper towel in short bursts until flexible.
• Leave room to roll. Keep about a 2-inch border clear. If you have 10-inch tortillas, make six smaller wraps with the same filling.
• Assemble just before eating. Keep sauces, vegetables, cooked fillings, and crunchy toppings separate until then.
• For leftovers: Refrigerate cooked fillings within 2 hours, keep them at 40°F or below, and use within 3–4 days.