BBQ Chicken Coleslaw Wraps

The pot lid rattles and you know dinner is almost ready. You can smell the sweet tang of BBQ sauce mixing with that tender chicken aroma filling your kitchen. The sealing ring works overtime while the steam cues tell you the pressure is building nice and steady.

As you wait, you notice that little valve hiss that lets you know the cooker is doing its thing. This is when the broth depth inside really comes through and helps all those flavors blend just right. You feel that excitement growing cause soon you'll be pulling apart that juicy chicken all tender-like and ready to wrap.

You recall how easy things came together too, no fuss just simple mixing and layering. The crunchy pickles and gooey cheese gonna add some extra bite while the coleslaw with yogurt keeps it fresh and lively. That little hiss tells ya dinner is gonna be a dang delight tonight.

Why This Recipe Works Every Single Time

• You use rotisserie chicken, so that tender pull is already set, no slow roasting needed. Check out other easy chicken recipes for quick meals.
• The BBQ sauce mixes right in during pressure cooking producing even flavor.
• Coleslaw made with Greek yogurt adds creaminess without weighing things down. Explore more in our deviled eggs and creamy sides posts.
• Quick steps mean no long waits, dinner is coming fast and fabulous.
• Lavash bread wraps it all together, giving you a soft but sturdy handheld meal.

What Goes Into the Pot Today

• 1 pound Rotisserie Chicken, skin removed and shredded nice and bite-sized
• ½ cup BBQ Sauce, your favorite kind that's sweet, smoky, or spicy
• 6 oz Cheddar Cheese or any melty cheese you like for gooey goodness
• ½ cup Pickles, sliced thin to add that crunchy tang
• 5 Joseph's Lavash Bread or any soft flatbread that folds real good
• 12 oz Coleslaw Mix, fresh and crisp for that crunch and color
• ¾ cup Nonfat Greek Yogurt, creamy base for the slaw
• 1 Tablespoon Honey, to give a touch of sweetness that balances flavors
• 1 Tablespoon Apple Cider Vinegar and 1 Tablespoon Coarse Dijon Mustard with a pinch of salt and pepper to round out the slaw dressing

The Full Pressure Cooker Journey

1. Preheat your grill or rotisserie as per the instructions you're following for that perfect cook. Learn grilling tips in our Irish Beef and Guinness Stew post.
2. Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces you can eat in one pull.
3. In a large bowl, mix the shredded chicken with BBQ sauce until it's all nicely coated and smelling like summer.
4. In another bowl, combine the coleslaw mix, Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper. Mix real good until it's creamy and evenly dressed.
5. Lay out each lavash bread and layer on the BBQ coated chicken first, making sure it covers most of the wrap.
6. Next, spread on the coleslaw mixture so every bite gets that fresh tang crunch.
7. Add the cheddar cheese and then scatter those pickles around for a zing.
8. Wrap the lavash nice and tight around the fillings. Use toothpicks if you gotta. Then cut each wrap in half and serve up right away to enjoy that tender pull and melty cheese combo.

Valve Hacks You Need to Know

• If you're in a hurry, quick release the pressure but watch for that valve hiss so you don't get burned. For other pressure cooker tips, visit Pressure Cooker Tips.
• When sealing the lid, double-check that the sealing ring is seated properly or you'll lose steam and the broth depth won't reach the right level.
• Listen for the first steam cues as the valve hisses; this is your sign the cooker reached pressure and started the real cook time.
• If you want juicier chicken, natural release for 5 minutes before quick release helps keep all that moisture in place.

The Flavor Experience Waiting for You

You bite into a wrap and first you get that smoky BBQ chicken, tender and juicy from the pressure cooker doing its thing. The cheese melts on your tongue while the lavash gives a soft, chewy base to hold everything together.

Then the coleslaw kicks in, creamy with just the right amount of tang from the apple cider vinegar and a hint of sweetness from honey. It's cool and crisp, balancing out the warm smoky meat.

The pickles add that sharp crunch you didn't even know you were missing, making each bite kinda exciting. It's a wild little dance of textures and flavors that keeps you going back for more.

Every time you eat one, it reminds you why simple ingredients with the right pressure cooker time can come together so dang good. You'll be craving these wraps again real soon.

Keeping Leftovers Fresh and Ready

• Wrap leftovers snugly in plastic wrap or foil to keep that moisture sealed in so the lavash doesn't get tough.
• Store wrapped wraps in an airtight container in your refrigerator for up to 3 days to keep flavors fresh.
• If you wanna keep them longer, freeze them individually wrapped, but thaw in the fridge overnight before reheating to avoid soggy bread.
• Reheat gently in a skillet or microwave, adding a small splash of water and covering loosely to keep that tender pull and melty cheese texture alive.

Common Questions and Real Answers

• Can I use chicken breasts instead of rotisserie chicken? Sure, but you gotta cook them in the pressure cooker first until tender and shred it yourself. Rotisserie chicken is just easier here.
• What if I don't like pickles? Leave 'em out or swap for sliced avocado or fresh cucumber for crunch without the tang.
• Can I make the slaw dairy-free? Yep, swap Greek yogurt for a dairy-free mayo or coconut yogurt and mix the same way.
• How do I make this spicier? Add some hot sauce to the BBQ sauce mix or sprinkle cayenne in the slaw dressing for a little kick.
• Can I prep this ahead? You can prep chicken and slaw separately and assemble wraps right before serving to keep everything fresh.
• What's the best way to store the wraps if I'm taking them for lunch? Wrap them tight in parchment paper and store in a lunchbox with an ice pack to keep slaw crisp and chicken juicy.