BBQ Chicken Coleslaw Wraps (with Soy Curls)
These BBQ chicken coleslaw wraps use a secret weapon – soy curls – to create a sticky, smoky, satisfying dinner that even picky eaters love. Ready in 20 minutes active time.
Equipment
- Stainless Steel Pan (10- or 12-inch skillet)
- Chef's Knife
- Blender
- Mixing Bowl
Ingredients
For the Soy Curls
- 1 cup Butler soy curls
- 1 1/2 cups vegetable broth
- 1 teaspoon smoked paprika
- 2 teaspoons Bragg liquid aminos (or low-sodium soy sauce)
For the BBQ Sauce
- 1 small onion, diced
- 2 tablespoons tomato paste
- 2 tablespoons white wine vinegar
- 4 deglet dates, pitted
- 1 tablespoon blackstrap molasses
- 2 teaspoons Bragg liquid aminos
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup water
For the Coleslaw
- Your favorite coleslaw (store-bought or homemade, about 2 cups)
For Serving
- 4 large flour tortillas (or whole wheat, corn, lettuce cups)
Instructions
- Soak the soy curls: In a medium bowl, whisk together the vegetable broth, smoked paprika, and Bragg liquid aminos. Add the soy curls, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (up to 4 hours).
- Make the BBQ sauce: Dice the onion. Sauté in a dry pan over medium heat until lightly browned and soft, about 5 minutes. Transfer the onions to a blender along with the tomato paste, white wine vinegar, dates, molasses, Braggs, smoked paprika, garlic powder, black pepper, and water. Blend until completely smooth. Taste and adjust – add a pinch more vinegar if too sweet.
- Cook the soy curls: Place the soaked soy curls (with any remaining liquid) in a stainless steel pan over medium-high heat. Cook, stirring occasionally, until all liquid is absorbed and the curls begin to brown slightly, about 8–10 minutes. You want them a little crisp with golden edges.
- Sauce the curls: Pour in 1 cup of the BBQ sauce (reserve the rest for another use). Stir to coat evenly and cook for another 1–2 minutes until the sauce is hot and sticky, clinging to every curl. Turn off the heat.
- Assemble the wraps: Warm the tortillas briefly in a dry pan or microwave. Lay one tortilla flat, spoon a generous scoop of the BBQ soy curls down the center, and top with a scoop of coleslaw. Fold in the sides, then roll tightly from the bottom up. Slice in half if desired.
- Serve immediately. These are best warm, but also good cold. The flavors deepen overnight – perfect for meal prep.
Notes
Don't skip the soak. The full hour lets the soy curls absorb all the smoky broth. Browning matters – let them dry out and get golden edges before adding sauce. Toast your wraps to prevent tearing. The sauce thickens as it cools; add a splash of water when reheating. For a spicy version, add a chipotle pepper in adobo to the sauce before blending. To make gluten-free, use corn tortillas or lettuce cups. To kid-friendlify, reduce vinegar by 1 tablespoon and add an extra tablespoon of molasses.