# Components:
→ 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
→ Wrap
18 - 8 large butter lettuce leaves or romaine hearts
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a mixing bowl, combine chicken breast with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
02 - Place seasoned chicken on the prepared baking sheet. Bake for 15 minutes until internal temperature reaches 165°F. Remove from oven and allow to rest for 5 minutes.
03 - Slice the rested chicken breast thinly. Transfer sliced chicken to a bowl and toss with sugar-free BBQ sauce until thoroughly coated.
04 - In a small bowl, whisk together fat-free Greek yogurt, apple cider vinegar, Dijon mustard, honey if using, salt, and pepper until smooth and well combined.
05 - In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, and sliced green onions. Pour prepared dressing over vegetables and toss until evenly coated.
06 - Lay lettuce leaves flat on a clean surface. Divide BBQ-coated chicken evenly among the lettuce leaves. Top each portion with a generous spoonful of prepared slaw.
07 - Roll or fold lettuce leaves to enclose filling completely. Serve immediately or prepare for meal storage.
