4 extra large whole wheat tortillas
1 tablespoon olive oil
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2 boneless skinless chicken breasts (12-14 ounces)
Seasoned salt and Pepper
1/2 of 1 package (16 ounces) coleslaw
1/4 cup KC Masterpiece Hickory Brown Sugar Barbecue Sauce
1/4 cup chipotle (or plain) ranch dressing, store-bought or homemade
Optional additions: red onion, avocado, Colby Jack cheese, fresh cilantro
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Instructions
Heat up the olive oil in a large non-stick skillet over medium-high heat.
Remove any fat from the chicken and rub seasoned salt and pepper onto both sides of the breasts. Make sure the breasts are about the same size and thickness. (If not, cut or pound them to be about even)
Once the skillet is really hot, use tongs to place the chicken in the skillet. Allow it to brown for about 3-5 minutes and then flip the chicken to the other side. Cover the skillet and reduce the heat to just below medium heat.
Cook for another 5-8 minutes (depending on how thick the breasts are) or until completely cooked through.
Remove the chicken onto a cutting board and allow to cool while prepping the other ingredients.
Toss the coleslaw with the BBQ sauce and chipotle or plain ranch. (To make your own chipotle ranch, click the link in the recipe above and follow the directions in that recipe post. Otherwise I find chipotle ranch with all the other dressings in the grocery store.)
Top the tortillas with the dressed coleslaw and whatever toppings you enjoy. I put on Colby Jack cheese slices, sliced avocado pieces, some red onion slices, and fresh cilantro.
Chop up the slightly cooled chicken into bite-sized pieces and add to the tortilla. Squeeze on some extra BBQ sauce on the chicken if desired.
Roll them up and enjoy immediately.

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