Categories: Sandwiches/Wraps

Ingredients

• Slaw
• ⅓ cup apple cider vinegar
• 3 tablespoons mayonnaise
• 2 tablespoons chopped fresh cilantro
• 11/2 teaspoon honey
• 1/2 teaspoon celery seed
• 1/2 small head of cabbage, very thinly sliced
• Chicken And Assembly
• 2 tablespoons vegetable oil, divided
• 1/2 small onion, finely chopped onion
• 1 garlic clove, finely chopped
• 1 canned chipotle chile in adobo
• 1 bay leaf
• 3/4 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 11/2 pound skinless, boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 4 ciabatta or sandwich rolls, split, lightly toasted

Directions

1. Slaw

2. Whisk vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl. Add cabbage and toss to coat. Cover and chill.

3. Chicken And Assembly

4. Heat 1 Tbsp. oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes.

5. Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium-high heat. Season chicken with salt and pepper and cook until deeply browned, 5–7 minutes. Turn chicken, add ¼ cup water to skillet, and bring to a simmer. Reduce heat to medium, cover skillet, and cook until cooked through, 8–10 minutes. Let cool, then shred with 2 forks. Add chicken to barbecue sauce and toss to coat.

6. Fill rolls with chicken and slaw.

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