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Crispy BBQ Chicken Wrap Recipe

Crispy BBQ Chicken Wrap Recipe
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★★★★★

5.1 from 27 reviews

A delicious and crispy BBQ chicken wrap featuring tender BBQ chicken breast, creamy homemade coleslaw, fresh spinach, and perfectly toasted flour tortillas. Served alongside crispy air-fried sweet potato wedges, this recipe offers a perfect balance of smoky, tangy, and fresh flavors for a satisfying meal.

Ingredients

Scale

For BBQ Chicken:

  • 1 large chicken breast, sliced lengthwise
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup BBQ sauce

For Coleslaw:

  • 1/2 cup coleslaw mix
  • 1/4 cup red onion, diced
  • 1/4 cup Primal Kitchen avocado oil mayo
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

For Assembling the Wrap:

  • 2 large flour tortillas
  • 1 handful fresh spinach

For Sweet Potato Fries:

  • 1 large sweet potato, cut into wedges
  • 1 1/2 teaspoon Primal Kitchen avocado oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 tablespoon cornstarch

Instructions

  1. Prepare the BBQ Chicken: Butterfly the chicken breast by slicing it in half lengthwise to create thinner pieces. Season the chicken with sea salt, ground black pepper, garlic powder, and smoked paprika evenly on both sides. Heat a pan lightly coated with avocado oil cooking spray over medium-high heat and cook the chicken for 4 minutes on each side until golden brown. Then, brush each side with BBQ sauce and continue cooking for another 4 minutes, or until the chicken is fully cooked through. Finally, brush with additional BBQ sauce and slice the chicken into thin strips for the wrap.
  2. Make the Coleslaw: In a mixing bowl, combine the coleslaw mix, diced red onion, avocado oil mayo, lemon juice, honey, Dijon mustard, and salt and pepper to taste. Stir well until all ingredients are thoroughly mixed and the dressing coats the vegetables evenly. Set aside to allow flavors to meld.
  3. Prepare Sweet Potato Fries: Preheat your air fryer to 400°F (200°C). Peel and cut the sweet potato into wedges. Toss the wedges in avocado oil, cornstarch, salt, pepper, smoked paprika, and garlic powder until they are evenly coated. Arrange the wedges in a single layer inside the air fryer basket and air fry for 8-10 minutes, shaking or turning them halfway through cooking to ensure crispiness.
  4. Assemble the Wrap: Lay each flour tortilla flat on a clean surface. Place a handful of fresh spinach leaves in the center, followed by a generous layer of the prepared coleslaw and sliced BBQ chicken strips. Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the ingredients.
  5. Toast the Wrap: Heat a dry pan over medium heat. Place the assembled wrap seam-side down and cook for 2-3 minutes until the bottom turns golden brown and crispy. Flip and toast the other side similarly. Remove from heat, slice in half if desired, and serve immediately with the air-fried sweet potato wedges.

Notes

  • For a gluten-free option, use gluten-free tortillas instead of flour tortillas.
  • Adjust the BBQ sauce quantity according to your taste preference for sweetness or smokiness.
  • Air fryer times may vary depending on the model; check sweet potato fries occasionally to avoid burning.
  • Leftover chicken can be refrigerated and used within 2 days.
  • To make the wrap spicier, add sliced jalapeños or a dash of hot sauce to the coleslaw.

Nutrition

Keywords: BBQ chicken wrap, crispy chicken wrap, coleslaw wrap, air fryer sweet potato fries, healthy chicken wrap

Find it online: https://cookedbycleo.com/crispy-bbq-chicken-wrap-recipe/