Pulled BBQ Chicken Wraps topped with a Sweet & Zesty Slaw

Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 8

Ingredients

 

6 boneless, skinless chicken thighs

Kinder’s Mild, Hot or Exxxtra Hot BBQ Sauce

4 cups of Shredded Cabbage

4Tbs. Cider Vinegar

1Tbs. Sugar (you can substitute with honey or agave)

Juice of 1 lemon

 

 

Method

Place chicken thighs on the bottom of the crock pot and top with a bottle of your favorite Kinder's BBQ Sauce (Mild, Hot or Exxtra Hot). Cover and cook on low for 4-5 hours. When chicken is ready, it will be easy to shred with fork. Shred all of the chicken, then cook an additional 1-2 hours. Drain excess juices from crock pot.

Mix the vinegar, sugar and lemon in a small bowl and set aside.

When the chicken is ready, prepare the slaw. Put the cabbage in a bowl and pour the vinegar mixture on top. Toss and coat the cabbage. Take a tortilla, place pulled chicken in the middle, top with the slaw. Wrap the chicken and toppings, add extra BBQ Sauce if desired. Repeat for the rest of the wraps and serve.

Options
  • Add some jack or mozzarella cheese on top.
Serving Suggestions
  • Serve with Steak Fries sprinkled with some tequila lime or Mild BBQ rub.
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