One of the most common questions I get asked when people find out I’m expecting is, “Do you have any cravings or food aversions?” For the most part, the answer has been no. I’ve been lucky enough to continue eating fairly normally throughout the whole pregnancy (albeit, with lots more cooking help from Mark).
My one hang up? Chicken. For some reason, I just could not do a chicken we cooked here until about halfway through the pregnancy. Chicken at a restaurant? Fine. Pre-cooked, store-bought chicken? Fine. Any sort of home preparation? Blech.
Rather than trying to force the issue, I just worked around it as much as possible – which is where sandwiches like these came in. These are super minimal effort and time (fifteen minutes, tops), but still made me feel like I was making dinner. And coupled with the sauce and broccoli slaw, it didn’t feel like a straight-out-of-the-freezer section meal either.
I’m sure this is a dish I’ll revisit once baby boy is here and we need quick meals.
Honey BBQ Chicken Wraps with Broccoli Slaw
(very slightly adapted from I Should Be Mopping the Floor)
4-8 (depending on size) Honey BBQ chicken strips (I bought Tyson brand – you could make these at home pretty easily too)
4 burrito-sized wraps
For the slaw:
1/4 cup mayonnaise
1/2 tsp. celery seed
1/2 tsp. Old Bay seasoning
1/4 tsp. sugar
Pinch of salt
1 1/2 tsp. white wine vinegar
3 cups broccoli slaw
For the sauce:
2 Tbsp. mayonnaise
2 Tbsp. barbecue sauce
2 Tbsp. Dijon mustard
Bake the chicken according to package directions.
While the chicken bakes, mix together the ingredients for the slaw, tossing to coat the broccoli slaw evenly. Refrigerate until ready to serve.
Whisk together the sauce ingredients. Set aside until chicken is done cooking.
Once the chicken is done, spread 1 1/2 Tbsp. of the sauce on each wrap. Divide chicken between wraps. Top chicken with broccoli slaw. Wrap up burrito style and cut in half to serve.