Lunch · American
Sticky BBQ pulled chicken wraps
Chicken thighs simmered in barbecue sauce until they shred, with a crunchy lime slaw.
- Start to finish
- 1 hr 5 min
- Hands-on
- 28 min
- In the fridge
- 3 days
- Freezes
- Yes
Contains gluten, sulphites
Ingredients
4 portions- 1Brown onion
- 2 clovesGarlic
- 1 tbspOlive oil
- 1 tspSmoked paprika
- 500gChicken thigh fillets
- 150gBarbecue sauce
- 1 tbspClear honey
- 1 tbspRed wine vinegar
- ¼Red cabbage
- 2Carrots
- 2Limes
- 30gFresh coriander
- 8Tortilla wraps
Plus salt, pepper and water.
Method
- 1
Finely chop the onion and crush the garlic. Heat the oil in a wide pan with a lid over a medium heat and cook the onion for 6 minutes, until soft. Add the garlic and paprika for a minute.
- 2
Add the chicken, barbecue sauce, honey, vinegar and 100ml water. Stir, cover and simmer gently for 25 minutes, turning the chicken halfway, until very tender and cooked through with no pink in the middle.
27 min, mostly hands-off
- 3
Meanwhile, finely shred the cabbage, coarsely grate the carrots and chop the coriander. Toss with the juice of both limes and a good pinch of salt.
- 4
Lift out the chicken and shred it with two forks. Put it back in the pan and bubble, uncovered, for 3 to 5 minutes, stirring, until the sauce is thick and sticky and clings to the meat.
- 5
Leave to cool, then pack the chicken into tubs, with the slaw in a separate tub. The chicken keeps 3 days in the fridge or 3 months in the freezer.
15 min, mostly hands-off
On the day
Microwave the chicken until piping hot, or eat it cold. Fill the wraps with chicken and slaw and roll up tightly. Defrost frozen chicken overnight in the fridge first.
Cook’s tip
The lime slaw has no mayonnaise, so it stays crunchy for days and will not turn the wrap soggy by lunchtime.