# 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
→ Wraps
18 - 8 large butter lettuce leaves or romaine hearts
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chicken breast with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
03 - Place chicken on the baking sheet and bake for 15 minutes, or until internal temperature reaches 165°F. Remove and rest for 5 minutes, then slice thinly.
04 - Toss sliced chicken with sugar-free BBQ sauce until well coated.
05 - In a large bowl, combine green cabbage, red cabbage, carrot, and green onions. In a small bowl, whisk together Greek yogurt, apple cider vinegar, Dijon mustard, honey if using, salt, and pepper. Pour dressing over vegetables and toss until evenly coated.
06 - Lay lettuce leaves flat. Divide BBQ chicken among the leaves, then top each with a generous spoonful of slaw.
07 - Roll or fold lettuce leaves to enclose the filling. Serve immediately or pack for meal prep.
