Barbecue Chicken Slaw Burritos

Instructions

1. 1

   In a bowl, toss the washed, ready-to-eat cabbage-and-carrot coleslaw mix with the plain low-fat Greek yogurt, 10 ml apple cider vinegar and 1 g salt. Set aside while you cook the chicken.

2. 2

   Cut the raw boneless, skinless chicken breast into bite-size strips about 1 cm thick.

3. 3

   Heat 15 ml olive oil in a deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add the chicken and remaining 1 g salt. Cook uncovered for about 8 minutes, stirring and turning regularly, until a food thermometer inserted into the thickest pieces reads at least 165°F/74°C.

4. 4

   Reduce the heat to medium-low and stir in 120 g barbecue sauce. Cook uncovered for 2 minutes, stirring, until the sauce clings to the chicken without pooling in the skillet. Turn off the heat.

5. 5

   Lay out four purchased ready-to-eat large flour tortillas, about 30 cm across and 90 g each. Divide the chicken and cold slaw evenly among them, placing the filling just below the center. Fold in the sides, roll tightly from the bottom and serve seam-side down.