Step 1: Prep and Season the Chicken
Butterfly slice your two chicken breasts in half horizontally to create four even-sized cutlets. In a small bowl, mix the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper. Coat the chicken cutlets with a drizzle of olive oil, then rub the spice mixture evenly over both sides.

Step 2: Fry the Chicken
Heat a pan over medium-high heat with a small amount of olive oil. Fry the seasoned chicken cutlets for 3-4 minutes on one side until browned.

Step 3: Glaze and Finish Cooking
Flip the chicken pieces and immediately brush the cooked top side generously with the BBQ sauce. Fry for another few minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Step 4: Rest and Slice
Remove the chicken from the pan and place it sauce-side-down on a chopping board. Brush the top (the plain side) with more BBQ sauce and let it rest for 5 minutes. Once rested, slice the chicken into thin strips, ensuring you slice at an angle and against the grain for maximum tenderness.

Step 5: Make the Coleslaw Dressing
While the chicken rests, prepare the coleslaw dressing. In a small bowl, whisk together the mayo, sour cream, Dijon mustard, apple cider vinegar, and sugar. Taste and adjust the seasoning with salt and pepper.

Step 6: Mix the Coleslaw
In a separate, larger bowl, combine the grated carrot, finely sliced onion, and sliced cabbages. Pour the prepared dressing over the vegetables and mix thoroughly until all the cabbage and carrot are well coated.

Step 7: Assemble the Wraps
Lay a large flour tortilla wrap down flat. Place a small handful of spinach (or your preferred greens) in a strip on the lower half of the wrap. Top the greens with a generous amount of coleslaw, followed by the warm BBQ chicken strips.

Step 8: Roll and Serve
Fold the sides of the wrap inward, then roll it up tightly from the bottom (burrito-style) to secure the filling. Serve immediately for the best texture and temperature contrast.