BBQ “Chicken” & Coleslaw Wraps

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BBQ “Chicken” & Coleslaw Wraps

Jill Dalton
My husband Jeffrey had been craving some good BBQ for quite some time now and came into the kitchen one morning with this wild idea, “How about a BBQ & Coleslaw Wrap?”. I have to admit I was skeptical at first but after a few attempts at getting the BBQ sauce just right we were absolutely blown away at how utterly scrumptious this recipe is. The smoky rich BBQ sauce and chewy, lightly crusted, tofu curls sitting atop our creamy coleslaw all wrapped up in a charred tortilla… mind blown. You will be amazed at how delicious, quick & easy this recipe is!
4.80 from 5 votes
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 3 people
Calories 138 kcal

Ingredients
 
 

Soy Curls Marinade

BBQ Sauce

Other

Instructions
 

  • Soak the soy curls in the vegetable broth, smoked paprika and Braggs mixture for at least an hour before using.
  • To make the BBQ Sauce, sauté the onions until lightly browned.
  • Add remaining BBQ Sauce ingredients along with the cooked onions to a blender and blend until smooth.
  • Cook the soy curls in a pan until all of the liquid is absorbed and the soy curls are slightly browned.
  • Stir a cup of the BBQ sauce into the soy curls.
  • Scoop a generous amount of the soy curls mixture onto a wrap and top with a scoop of coleslaw.
  • Keep the remaining BBQ sauce in an airtight container in the fridge for up to a week.

Nutrition

Calories: 138kcalCarbohydrates: 33gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 180mgPotassium: 587mgFiber: 5gSugar: 25gVitamin A: 1479IUVitamin C: 7mgCalcium: 48mgIron: 2mg

4 thoughts on “BBQ “Chicken” & Coleslaw Wraps”

  1. for the first time in my life, I made a delicious BBQ sauce, but I paired it with jackfruit so it was like “pulled-faux-pork” and my husband and I love it.

  2. Hi Jill, instead of soaking the soy curls, you might try simmering them on the stove for 10-15min. Drain off the liquid, and
    depending on how meaty you want the texture, blot the soy curls with paper towels. Add the BBQ sauce to the pan and heat, then add the soy curls so that they can absorb all that delicious sauce. I use this method when I use my own teriyaki
    and kung poh sauces.

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