# 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 ground black pepper
07 - 1 tablespoon olive oil
08 - 1/2 cup BBQ sauce (ensure dairy-free if 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 alternative
14 - 1 tablespoon apple cider vinegar
15 - 1/2 teaspoon granulated 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 steps:
01 - Heat 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 seasoning onto both sides of the chicken breasts.
03 - Heat olive oil in a skillet over medium-high. Sear chicken for 2 to 3 minutes per side until golden brown.
04 - Transfer chicken to the prepared baking tray. Bake for 10 to 12 minutes, or until an internal temperature of 165°F is reached.
05 - Allow the chicken to rest for 5 minutes. Slice thinly and toss with BBQ sauce until evenly coated.
06 - While chicken cooks, combine cabbage, carrots, pickles, pickle brine, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a mixing bowl. Toss thoroughly.
07 - Heat flour tortillas or wraps in a dry skillet or microwave until soft and pliable.
08 - Lay each tortilla flat. Spread generous portions of pickle slaw, then top with BBQ chicken slices. Garnish with fresh cilantro or parsley if desired.
09 - Tightly roll each wrap. Slice in half if preferred and serve immediately.
