1-First Step: Prep the chicken. Butterfly 2 large chicken breasts into 4 even pieces. Let ’em sit out 10-15 minutes. Coat with 1 heaped tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp cayenne, 1/4 tsp black pepper, and a drizzle of olive oil. Rub it in good. This spice mix screams smoky BBQ vibes. For busy days, shred leftover rotisserie chicken here instead.

2-Second Step: Fry the chicken. Heat skillet medium-high with a bit more olive oil. Chuck in chicken pieces. Fry 3-4 minutes per side till golden. Flip, brush generously with 1 cup BBQ sauce. Cook another 3-4 minutes. Rest sauce-side down 5 minutes. Slice at an angle against the grain for tender bites. Griddle for char lines if you want extra flair. Internal temp 165°F for safety.

3-Third Step: Make coleslaw dressing. Whisk 4 tbsp full fat mayo, 1 tbsp sour cream, 2 tsp Dijon mustard, 2 tsp apple cider vinegar, 1/2 tsp sugar. Taste and season with salt, black pepper. Make it tangy to balance sweet chicken. Adjust sugar if needed. Chill 5 minutes to meld flavors. This creamy-tangy mix is key!

4-Fourth Step: Toss the coleslaw. Grate 1 large carrot. Finely slice 1/4 red cabbage, 1/4 green/white cabbage, 1/2 medium white onion (or spring onions). Toss with dressing. For crispness, salt veggies in a colander 1-4 hours ahead, press out moisture. No watery slop here! Let sit 5 minutes.

5-Final Step: Assemble wraps. Warm 4 large white flour tortillas. Layer each with a small handful spinach or greens, scoop coleslaw, top with sliced chicken. Fold like a burrito or roll tight. Cut in half for pretty presentation. Serve fresh to dodge sogginess. Boom, lunch delight!