Pulled Chicken Wrap

Tender pulled chicken with coleslaw in a tortilla. Prep the chicken for the whole week. This grab-and-go lunch is perfect for busy students who need portable, protein-packed meals.

The Art of Pulled Chicken

The secret to perfectly tender pulled chicken is low and slow cooking. Whether you use a slow cooker, instant pot, or oven, giving the chicken time to break down results in that melt-in-your-mouth texture we all love.

Ingredients

• 600g chicken breast
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 6 large flour tortillas

For the coleslaw:

• 3 cups shredded cabbage
• 1 carrot, grated
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar

Preparation Steps

1. Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Place chicken in a pot with chicken broth. Bring to a boil, then reduce to a simmer.
3. Cover and cook for 20-25 minutes until chicken is cooked through (internal temp 165°F/74°C).
4. Remove chicken and shred with two forks.
5. Toss the shredded chicken with BBQ sauce until well coated.
6. For the coleslaw: Mix cabbage and carrot in a bowl.
7. In a small bowl, whisk together mayonnaise, apple cider vinegar, and sugar.
8. Pour dressing over cabbage mixture and toss to coat.
9. To assemble: Place pulled chicken on a tortilla, top with coleslaw, and roll tightly.
10. Store chicken and coleslaw separately. Assemble wraps fresh when ready to eat.

Coleslaw: The Perfect Partner

A crunchy, tangy coleslaw adds the perfect contrast to the tender chicken. The acidity cuts through the richness and keeps each bite interesting. Make a big batch at the start of the week.

Wrap Assembly Tips

• Warm tortillas for easier rolling
• Don't overfill - less is more
• Keep components separate until ready to eat
• Wrap in foil for on-the-go eating