Smokey BBQ Chicken Wraps with Zesty Coleslaw

Butterfly the chicken breasts to make 4 even sized breasts. Coat the chicken with smoked paprika, garlic powder, salt, black pepper, cayenne pepper, and olive oil.

Heat a pan over medium-high heat and cook the chicken for 3-4 minutes. Flip the chicken and brush the cooked side with BBQ sauce. Cook for another 3-4 minutes, then remove from the pan, brush with more BBQ sauce, and let rest for 5 minutes. Slice the chicken into strips on an angle, against the grain.

In a small bowl, mix together mayo, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. In a larger bowl, combine the grated carrot, sliced cabbage, and sliced onion. Pour the dressing over the vegetables and mix well.

Assemble the wraps by placing a bed of spinach over a tortilla wrap. Add a generous amount of coleslaw on top, followed by sliced chicken. Fold the wrap like a burrito, tucking in the sides as you roll it up.