Preparation

• Butterfly slice your two breasts in half to make 4 even sized breasts. Coat in 1 heaped teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper & cayenne pepper (or to preference) and a good drizzle of olive oil. Fry over medium-high heat for 3-4mins then flip and coat the top with BBQ sauce.
• Fry for another few mins, then take off and place sauce-side-down on a chopping board. Brush with more BBQ sauce and leave to rest for 5mins. Slice into strips, ensuring you slice at an angle and against the grain.
• Meanwhile, combine 4 tablespoon mayo, 1 tablespoon sour cream, 2 teaspoon dijon mustard, 2 teaspoon apple cider vinegar and ½ teaspoon sugar (or to taste) in a small bowl and taste for seasoning. Combine in a larger bowl with your carrot, onion & cabbage and mix to combine.
• Lay your wrap down, place a small hand of spinach (or greens of choice) in a strip between the centre and bottom of the wrap. Top with coleslaw, then chicken, then fold as it were a burrito (or just simply roll it up). Enjoy!