Pulled BBQ Chicken Wraps topped with a Sweet & Zesty Slaw

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



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




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.

  • 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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