Ingredients:

  • 300g green cabbage, shredded fine
  • 100g purple cabbage, shredded
  • 120ml plain 2% Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 500g chicken breast, sliced into thin strips
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 80ml low-sugar BBQ sauce
  • 1 tbsp olive oil
  • 4 large flour tortillas (10-inch)
  • 1/4 cup fresh cilantro, chopped
  • 10 slices pickled jalapeños

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth.
  2. Fold the shredded green and purple cabbage into the yogurt mixture.
  3. Heat olive oil in a large skillet over medium-high heat. Toss the chicken strips with smoked paprika and garlic powder.
  4. Add the chicken to the skillet and sear for 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Reduce heat to low, pour the low-sugar BBQ sauce over the chicken, and toss to coat evenly.
  6. Assemble the wraps by layering fresh cilantro first as a moisture barrier, followed by the coleslaw and the BBQ chicken. Top with pickled jalapeños if desired and fold tightly.