Sweet Chili BBQ Chicken Wraps
Pouch chicken simmered in barbecue and sweet chili sauce, rolled into tortillas with crunchy slaw.
- calories
- 620
- weight
- 9 oz
- cal / oz
- 69
- protein
- 34 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 12 min
- total time
- 22 min
- water
- 180 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Campfire coals
- Liquid fuel
- Car camping
- Basecamp
- Canoe / raft
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Canned or pouch chicken breast | 3 pouches, about 7 oz each | drain the cans, pouches need no draining |
|---|---|---|
| Dried minced onion | 1/4 cup | stands in for a diced Spanish onion |
| Barbecue sauce | 1 cup | shelf-stable squeeze bottle |
| Thai sweet chili sauce | 1/2 cup | |
| Water | 3/4 cup | |
| Flour tortillas | 8 small | they pack flatter than rolls and do not crush |
| Shredded cabbage and carrot slaw mix | 3 cups | a dry bag of shredded cabbage keeps several days out of a cooler |
| Cider vinegar and oil | 2 tbsp each | dressing, in place of mayonnaise slaw |
Method
- Put the dried onion in the pot with the water and let it sit five minutes to rehydrate.
- Add both sauces and bring to a low simmer over the stove or a bed of coals.
- Stir in the drained chicken. Break up the chunks with a spoon and simmer ten minutes, until the sauce clings instead of pooling.
- Toss the shredded cabbage with the vinegar and oil in a bag. Squeeze the air out and shake.
- Warm the tortillas one at a time over the flame for a few seconds a side. Fill with chicken, then slaw, and roll.
The original is a pan of oven-toasted slider rolls, which needs a baking dish and an oven. On the trail the same three parts still work: sweet-hot sauced chicken, something crunchy, something to hold it. Pouch chicken replaces leftover shredded breast, dried minced onion replaces the raw Spanish onion, and tortillas replace the rolls because they survive a pack and a hatch.
The simmer is the part that matters. Ten minutes of low heat drives off most of the added water and thickens the barbecue and chili sauces enough to stay in a wrap instead of running out the end. The slaw goes on dry and dressed at the last second — bagged cabbage keeps a few days without a cooler, but it goes limp the moment it hits hot sauce.
Packing
Sauces travel in small squeeze bottles, not their glass jars. The cabbage bag is the bulky item, so pack it on top where nothing crushes it.
Variations
- Swap the tortillas for potato rolls if you are car camping and have space for a bread bag.
- No cabbage on day three: use a handful of crushed chow mein noodles or fried onions for the crunch.
- A spoonful of chipotle powder in the sauce turns the sweetness down.
https://www.thisisnotdietfood.com/sweet-chili-bbq-chicken-sliders