It’s easy to quickly sauté the chicken and veggie filling ahead of time for these hearty burritos—or use leftover shredded chicken, tossed with the barbecue sauce. Then just spoon in crunchy cabbage and shredded carrot with the rest of the filling.


  1. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add cabbage and carrot; sauté for 4 minutes or until nearly tender. Season with salt and pepper. Remove from skillet.

  2. Heat the remaining olive oil in skillet; add chicken. Cook and stir for about 8 minutes or until no longer pink in center. Cook to internal temp of 165°F. Stir in the barbecue sauce.

  3. To assemble the wraps, spread the bottom half of each tortilla with beans, then top with sautéed cabbage mixture and chicken. Fold and roll up like a burrito. Eat by hand or wrap in waxed paper to eat on the go.


Packaged coleslaw mix may be substituted for cabbage and carrot; re-fried pinto beans or mashed chili beans may be substituted for re-fried black beans; leftover roasted chicken may be substituted for the Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs in the sauté.

Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this&


For something a little different than tortillas, look for soft wheat lavash in the deli section. It’s a flat bread designed for wrapped or rolled up sandwiches.