For the BBQ Chicken:

• 2 large Chicken Breasts (taken out of the fridge 10–15 minutes before using)
• 1 cup Good Quality BBQ Sauce, or as needed
• 1 heaped tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Black Pepper
• Olive Oil

For the Coleslaw:

• 1 large Carrot, grated on a box grater
• 1/4 Red Cabbage, finely sliced
• 1/4 Green/White Cabbage, finely sliced
• 1/2 medium White Onion, finely sliced

For the Sauce:

• 4 tbsp Mayo (full fat)
• 1 tbsp Sour Cream
• 2 tsp Dijon Mustard
• 2 tsp Apple Cider Vinegar
• 1/2 tsp Sugar
• Salt & Black Pepper, to taste

• 4 large White Flour Tortilla Wraps
• 4 small handfuls Spinach (or greens of choice)