I found these wraps in the deli section at Publix. They weren't frozen like most GF wraps and I didn't even need to warm them up!
I set my Crock Pot to low and cooked my chicken breasts in my favorite barbeque sauce -- Guy Fieri's Bourbon Brown Sugar.
I shredded the chicken and added some sauce from the Crock Pot.
I love cole slaw without mayonnaise. I added extra virgin olive oil, white balsamic vinegar, kosher salt, and black pepper to a bag of Fresh Express Angel Hair Cole Slaw.
GF Barbeque Chicken Wraps
3 large chicken breasts
1 bottle of barbeque sauce
Shredded cheddar cheese -- to taste (we used Organic Valley Shredded Mild Cheddar Cheese)
1 10-ounce bag of coleslaw
2 T extra virgin olive oil
2 T white balsamic vinegar
1/2 tsp kosher salt
1/4 tsp coarse ground black pepper
Cook chicken breasts in the barbeque sauce. I used my Crock Pot set on low, and they were done in 3 1/2 hours. Shred the chicken and add some of the sauce from the Crock Pot.
Dress the coleslaw with olive oil, vinegar, salt, and pepper.
Add chicken, cheddar cheese, and coleslaw to each wrap.
Adapted from a Sugar-Free Mom recipe for BBQ Chicken Cheddar Burritos with Mayo Free Slaw
Salsa Chicken Wraps
This recipe is also great with salsa instead of barbeque sauce. I used Newman's Own Peach and Mango Salsas. Put enough in the Crock Pot to cover the chicken.
I added a 1/2 an avocado to my wrap, along with the cheddar cheese and slaw. Delicious!
Barbeque Pork Wraps
I have also made this recipe with 4 large center cut pork chops from The Fresh Market. I put some BBQ sauce underneath them and on top of them in my crock pot. Pressed for time, I only cooked them for 1 hour and 45 minutes on high. They were incredibly tender and juicy, and were great with this recipe. My husband said he liked the pork better than the chicken. We layered pork slices, cole slaw, cheddar cheese, and avocado.