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Preheat your oven to 375°F (190°C).

Place the chicken breasts on a baking sheet. Bake for 15-20 minutes, or until cooked through and an internal temperature of 165°F (74°C) is reached. Once cooked, remove from oven and let rest for 5 minutes.

While the chicken is cooking, prepare the slaw. In a large bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until well combined.

Add the Trader Joe's Organic Shredded Green & Red Cabbage with Carrots to the dressing and toss until the cabbage is evenly coated. Set aside.

Once the chicken has rested, shred it using two forks or chop it into bite-sized pieces.

In a medium bowl, combine the shredded chicken with the Trader Joe's Kansas City Style BBQ Sauce, tossing to coat evenly.

Warm the Trader Joe's Flour Tortillas according to package directions (microwave, oven, or skillet).

To assemble the wraps, lay out a warm tortilla. Spoon a generous amount of BBQ chicken down the center, then top with a spoonful of the prepared slaw. Garnish with sliced green onions and fresh cilantro.

Fold in the sides of the tortilla, then roll it up tightly. Serve immediately with lime wedges on the side for squeezing.


Preheat your oven to 375°F (190°C).

Place the chicken breasts on a baking sheet. Bake for 15-20 minutes, or until cooked through and an internal temperature of 165°F (74°C) is reached. Once cooked, remove from oven and let rest for 5 minutes.

While the chicken is cooking, prepare the slaw. In a large bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until well combined.

Add the Trader Joe's Organic Shredded Green & Red Cabbage with Carrots to the dressing and toss until the cabbage is evenly coated. Set aside.

Once the chicken has rested, shred it using two forks or chop it into bite-sized pieces.

In a medium bowl, combine the shredded chicken with the Trader Joe's Kansas City Style BBQ Sauce, tossing to coat evenly.

Warm the Trader Joe's Flour Tortillas according to package directions (microwave, oven, or skillet).

To assemble the wraps, lay out a warm tortilla. Spoon a generous amount of BBQ chicken down the center, then top with a spoonful of the prepared slaw. Garnish with sliced green onions and fresh cilantro.

Fold in the sides of the tortilla, then roll it up tightly. Serve immediately with lime wedges on the side for squeezing.
