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Healthy BBQ Chicken Coleslaw Wraps (Low-Carb)

A delicious, low-carb wrap featuring smoky BBQ chicken and a tangy, crunchy coleslaw, perfect for a quick and healthy dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless chicken breasts about 300g
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Coleslaw and Assembly
  • 1 cup shredded green cabbage 100g
  • 1 cup shredded red cabbage 100g
  • 1/2 cup shredded carrots 50g
  • 1/4 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey optional
  • 1 tsp Dijon mustard
  • 1 cup sugar-free BBQ sauce
  • 4 large low-carb tortillas or lettuce wraps
  • fresh cilantro leaves for garnish

Equipment

  • Baking sheet
  • Mixing bowl
  • Small jar
  • Skillet

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C) and pat the chicken breasts dry with paper towels.
  2. Combine olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt in a bowl to create a paste; rub evenly over the chicken.
  3. Roast chicken on a parchment-lined baking sheet for 22-25 minutes until the internal temperature reaches 165°F (74°C).
  4. Mix shredded green cabbage, red cabbage, and carrots in a large bowl.
  5. Shake Greek yogurt, vinegar, honey, and Dijon mustard in a jar until creamy, then toss with the cabbage mixture and let sit for 5 minutes.
  6. Let the cooked chicken rest for 5 minutes before slicing into 1/2 inch strips.
  7. Warm the tortillas in a dry skillet for 20-30 seconds per side.
  8. Assemble wraps by placing coleslaw, chicken, and extra BBQ sauce in each tortilla; garnish with cilantro.

Notes

Store chicken and coleslaw separately in the fridge for up to 2 days. Assemble just before eating to maintain the crunch of the slaw.