Juicy BBQ chicken breast wrapped in crisp lettuce with tangy slaw; a satisfying, healthy, and portable option.
# What you need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breast
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 3 tablespoons sugar-free BBQ sauce
→ Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, julienned
12 - 2 green onions, thinly sliced
13 - 2 tablespoons fat-free Greek yogurt
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon Dijon mustard
16 - 1/2 teaspoon honey, optional
17 - Salt and pepper to taste
→ Wraps
18 - 8 large butter lettuce leaves or romaine hearts
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Coat chicken breast evenly with the spice mixture.
03 - Place seasoned chicken on the prepared baking sheet and bake for 15 minutes until the internal temperature reaches 165°F. Remove from oven and let rest for 5 minutes, then slice thinly.
04 - Toss the sliced chicken with sugar-free BBQ sauce until evenly coated.
05 - In a small bowl, whisk together Greek yogurt, apple cider vinegar, Dijon mustard, honey if using, salt, and pepper until smooth.
06 - In a large bowl, combine shredded green cabbage, red cabbage, julienned carrot, and sliced green onions. Pour dressing over vegetables and toss until evenly coated.
07 - Lay lettuce leaves flat on a work surface. Divide BBQ chicken among the leaves and top each with a generous spoonful of slaw. Roll or fold lettuce leaves to enclose filling and serve immediately.
