Asian Pulled Chicken Wraps: Crispy golden perfection

The Best Kind of Lazy Cooking

I love my slow cooker. You just put things in and walk away. It does all the work while you do other things. This chicken is so easy it feels like a secret. I still laugh at that.

All you do is put the chicken in the pot. Then you pour that sweet Korean BBQ sauce over it. Four hours later, it just falls apart with two forks. The smell in your house will be incredible. Doesn’t that smell amazing?

A Little Story About Slaw

My grandson used to pick the carrots out of his salad. So I started using broccoli slaw mix. He never noticed the change! He just ate it all up. It made me so happy.

The slaw for this recipe is not your usual kind. It has a nice little tang. You mix the dressing in a small bowl first. Then you toss it with the crunchy slaw. This matters because the cool, crunchy slaw is perfect with the warm, soft chicken.

Putting It All Together

Warm up your tortillas right before you eat. It makes them soft and yummy. I just heat them in a dry pan for a few seconds each. It makes a big difference.

Now for the fun part. Take a tortilla and add that saucy chicken. Top it with a big handful of that crunchy slaw. If you like a little kick, make the spicy sour cream. Just mix sriracha into some sour cream. It’s so good!

Why This Meal Feels So Good

This meal has both warm and cold parts. It has soft and crunchy parts, too. That mix of feelings in your mouth is what makes it special. Every bite is a little adventure.

This matters because food should be fun. It’s not just about filling your belly. It’s about the joy of different tastes and textures together. What is your favorite food that has a mix of soft and crunchy?

A Fun Fact For You

Fun fact: The broccoli in that slaw mix is actually the stalks! They shave them down into little pieces. It’s a great way to use the whole vegetable. I love a good kitchen trick.

So, that’s our dinner for today. It’s a family favorite in my house. I hope it becomes one in yours, too. Did you try the spicy sour cream? Let me know what you thought of it.

Ingredients:

Ingredient	Amount	Notes
boneless, skinless chicken breasts	2 lbs
Campbell’s Sweet Korean BBQ Slow Cooker Sauce	1 (13-ounce) package
broccoli slaw mix	1 (12-ounce) package
garlic	1 clove	minced
vegetable oil	1/4 cup
rice wine vinegar	1/4 cup
brown sugar	1 teaspoon	firmly packed
soy sauce	1 tablespoon
ground ginger	1/4 teaspoon
tortillas		corn or flour

My Favorite Asian Pulled Chicken Wraps

I love a meal that makes the whole house smell wonderful. This one fills the kitchen with a sweet and savory scent. It reminds me of my grandson’s face when he takes the first bite. He always closes his eyes and smiles. That is the best reward for a cook.

Let’s get started. You will need your slow cooker for this. It does most of the work for you. I like to set it in the morning on a lazy weekend. Then, by lunchtime, a feast is ready.

Step 1

Place your chicken breasts right into the slow cooker. Pour that entire package of Korean BBQ sauce over the top. Put the lid on and let it cook on low for about 4 hours. Your chicken will become so tender. Shred it right in the pot with two forks. (A hard-learned tip: Don’t skip the shredding-in-the-pot step! It soaks up all that yummy sauce.)

Step 2

Now, let’s make our crunchy slaw. In a small bowl, whisk together the oil, vinegar, and soy sauce. Don’t forget the pinch of ginger and that brown sugar. Pour this over your broccoli slaw mix in a big bowl. Toss it all together until it’s shiny. I still laugh at how my sister always tastes the slaw dressing with her finger.

Step 3

Time to build your wraps! Warm your tortillas for a few seconds in a pan. It makes them soft and pliable. Then, pile on that saucy chicken and top it with a big handful of the crunchy slaw. For a little kick, mix sour cream with a dash of sriracha. Drizzle that over the top. What’s your favorite wrap topping? Share below!

Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings
Category: Dinner, Lunch

Let’s Mix It Up!

This recipe is like a good friend. It’s always happy to try something new. You can change it in so many fun ways. Here are a few of my favorite twists to keep things interesting.

Spicy Kick

Add a big spoonful of gochujang or sriracha to the BBQ sauce before cooking. It will make your chicken nice and zingy.

Veggie Power

Swap the chicken for two cans of drained chickpeas. They get so flavorful and soft in the slow cooker.

Fruity Twist

Add some chopped pineapple or mango to your slaw. The sweet and crunchy combo is a real summer treat.

Which one would you try first? Comment below!

The Perfect Plate

Making the meal look pretty is half the fun. I love setting out all the parts so everyone can build their own wrap. It feels like a little party. A squeeze of fresh lime juice over the top is a must. It makes all the flavors pop.

For sides, keep it simple. Steamed jasmine rice is a classic. Or some quick cucumber slices tossed with a little rice vinegar. So refreshing. For drinks, a crisp lager beer is lovely for the grown-ups. For everyone, a fizzy ginger ale is just perfect. Which would you choose tonight?

Keeping Your Wraps Tasty for Later

Let’s talk about keeping these wraps fresh. The chicken and slaw store beautifully in separate containers. They will be good in your fridge for three days. I remember my first big batch of this chicken. I put it all in one big tub. The slaw got soggy! Now I always keep them apart.

You can also freeze the cooked, shredded chicken. Just pop it in a freezer bag. It will be perfect for a quick meal later. This batch cooking matters because it saves you time. A ready-made meal on a busy night is a lifesaver. To reheat, just warm the chicken in a pan with a splash of water.

This keeps it from drying out. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Wrap Worries

Sometimes cooking does not go as planned. Do not worry. I have some easy fixes for you. Is your chicken dry? It might have cooked too long. Next time, check it at three and a half hours. This matters because juicy chicken makes your wrap so much better.

Is your slaw too wet? Make sure you toss it right before serving. I once made the slaw a whole day early. It was a little sad and watery by dinner. Letting the slaw sit too long makes it lose its crunch. This crunch matters for that perfect crispy texture.

Are your tortillas tearing? Warm them up first. A quick heat in a dry pan makes them soft and flexible. This simple step builds your cooking confidence. Which of these problems have you run into before?

Your Quick Wrap Questions Answered

Q: Can I make this gluten-free?

A: Yes! Use tamari instead of soy sauce. Also, use corn tortillas.

Q: Can I make it ahead?

A: You can make the chicken and dressing ahead. Just mix the slaw fresh.

Q: What if I do not have brown sugar?

A: A little honey or maple syrup works just fine.

Q: Can I double the recipe?

A: Of course! It is great for feeding a crowd or for leftovers.

Q: Do I need the spicy sour cream?

A: No, it is optional. But it adds a lovely cool and spicy kick. *Fun fact: The broccoli in the slaw mix has more vitamin C than an orange!* Which tip will you try first?

My Kitchen to Yours

I hope you love making these wraps as much as I do. They always remind me of summer picnics with my grandchildren. Food tastes better when we share it with the people we love.

I would be so thrilled to see your creations. Show me your beautiful dinner plates. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Chloe Hartwell.