BBQ Rotisserie Chicken Wraps
Pulled rotisserie chicken with BBQ sauce, low calorie Greek yogurt coleslaw, cheddar, and pickles wrapped in a high protein flatbread.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 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 to round out the slaw dressing
- 1 Tablespoon Coarse Dijon Mustard to round out the slaw dressing
- Pinch Salt and Pepper to taste
Instructions
Instructions
- Preheat your grill or rotisserie as per the instructions you're following for that perfect cook.
- Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces you can eat in one pull.
- In a large bowl, mix the shredded chicken with BBQ sauce until it’s all nicely coated and smelling like summer.
- 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.
- Lay out each lavash bread and layer on the BBQ coated chicken first, making sure it covers most of the wrap.
- Next, spread on the coleslaw mixture so every bite gets that fresh tang crunch.
- Add the cheddar cheese and then scatter those pickles around for a zing.
- 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.
Notes
For spicier flavor, add hot sauce to BBQ sauce or cayenne pepper to slaw dressing.