1-First Step: Get everything ready Take the chicken breasts out of the fridge 10 to 15 minutes before cooking so they are not icy-cold in the pan. While they sit, slice the cabbage, grate the carrot, and thinly slice the onion. This little bit of prep makes the whole process smoother and faster. If you are using spring onion instead of white onion, slice that now too for a softer flavor.

2-Second Step: Butterfly and season the chicken Butterfly slice the two chicken breasts in half so you end up with 4 even pieces. This helps them cook quickly and evenly, which is perfect for a fast dinner. Coat the chicken with 1 heaped tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper if you want a little heat. Add a good drizzle of olive oil and rub everything in so the seasoning sticks nicely.

3-Third Step: Cook the chicken Heat a skillet, griddle pan, or grill over medium-high heat. Once hot, cook the chicken for 3 to 4 minutes on the first side. Flip it over and coat the top with BBQ sauce. Fry for another few minutes until cooked through. The exact time can vary a bit depending on thickness, so always check that the chicken is done in the center. When the chicken is ready, remove it from the pan and place it sauce-side-down on a chopping board. Brush the top with more BBQ sauce. Let it rest for 5 minutes before slicing. Resting matters because it keeps the juices in the meat instead of letting them run all over the board.

4-Fourth Step: Make the coleslaw In a small bowl, mix 4 tbsp mayo, 1 tbsp sour cream, 2 tsp Dijon mustard, 2 tsp apple cider vinegar, and 1/2 tsp sugar. Taste and adjust the salt and black pepper. In a larger bowl, combine the grated carrot, sliced red cabbage, sliced green white cabbage, and sliced onion. Pour the dressing over the vegetables and toss until everything is coated.

5-Fifth Step: Slice the chicken and build the wraps Slice the rested chicken into strips at an angle against the grain. This keeps each bite tender and easy to chew. Lay out one tortilla wrap and place a small handful of spinach in a strip near the center bottom. Top with a scoop of coleslaw, then add the chicken strips. Keep the filling in a neat line so the wrap folds better.

6-Final Step: Fold and serve Fold the wrap like a burrito or roll it up tightly. If you want a cleaner presentation, slice it in half on a diagonal and serve right away. These wraps are best eaten fresh while the tortilla is still soft and the slaw is crunchy. That hot-cold mix is half the fun.