1-First, butterfly slice the chicken breasts to make 4 even-sized pieces. Coat the chicken with smoked paprika, garlic powder, salt, black pepper, cayenne pepper, and a drizzle of olive oil. This step ensures your BBQ chicken has that perfect seasoning before it hits the pan.

2-Next, fry the chicken over medium-high heat for 3-4 minutes, then flip and coat the top side with BBQ sauce. Cook for a few more minutes until the chicken is cooked through, giving it that irresistible smoky taste. Once done, remove the chicken from heat, place sauce-side down on a chopping board, brush with extra BBQ sauce, and allow to rest for 5 minutes.

3-After resting, slice the chicken into strips at an angle against the grain for easy biting. Now, prepare the coleslaw dressing by mixing mayo, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a small bowl adjust seasoning to taste for that tangy kick. Combine grated carrot, finely sliced onion, and cabbage in a large bowl, then toss with the dressing for a crunchy side.

4-Assembling Your Wraps: Lay a tortilla wrap flat and place a handful of spinach in a line between the center and bottom of the wrap. Add the coleslaw, then top with BBQ chicken strips for a loaded, flavorful fill. Finally, fold or roll the wrap like a burrito and serve immediately to keep everything fresh and crisp.