Recipe

During a scorching Dallas lunch break, the "BBQ Coleslaw Wrap" handed from a food truck window is a lunch etched in Texan DNA—smoky shredded pork wrapped in crisp cabbage, with sauce dripping between your fingers, each bite bursting with the wild aroma of the plains. With the Geedel vegetable shredder as your "cowboy prep hack," you can shred both veggies in 2 minutes and pack this Southern street food star in just 3.

Ingredients (for 2 large wraps, serves 1–2)

- 200g pre-cooked BBQ pulled pork (choose smoked variety from the deli section—skip the hassle of making it yourself)  

- ¼ green cabbage  

- 1 carrot  

- 2 large flour tortillas  

- 2 tbsp BBQ sauce + 1 tbsp chopped pickles  

Instructions

🥬Cabbage “Tornado”  

Remove the tough core from the cabbage and tear it into rough strips. Load into the food shredder and spin vigorously 6 times—crisp green shreds will fall like a Texas twister. Gently squeeze out excess moisture with a paper towel.

🥕Carrot “Sunburst”  

Peel the carrot and cut it into long sticks. Shred using the manual shredder with 4 spins. Mix the bright orange strands with the cabbage—a colorful pairing reminiscent of a prairie rainbow.

🐖Pork & Sauce “Tango”  

Heat a non-stick pan over medium-low heat. Add the pulled pork and stir for 1 minute until warmed through. Mix in the BBQ sauce and chopped pickles—the smoky aroma blends with the tangy sauce in an instant. Remove from heat.

🌯Wrap “Sprint”

Lay a tortilla flat (if using lettuce leaves, layer 2 for stability). Pile the mixed shreds in the center, then top with the warm BBQ pork. Roll tightly from the bottom up, sealing the edge with a dab of sauce. Slice diagonally in half—the sauce may seep out slightly, like a Texas oil well.

🤠Cowboy Vibe  

Wrap the base in parchment paper (to prevent leaks and add street-style flair). Tuck it into your canvas bag or tool pouch—grab it with your hands without mess, and munch on the go with true cowboy attitude.

Helpful Tips  

- Remove the tough cabbage core before shredding. Lightly squeezing the shreds keeps them crisp and prevents the wrap from getting soggy.  

- Houston-style upgrade: Add 1–2 rings of fresh chili or a sprinkle of chili powder for extra heat, matching the bold Southern palate.  

- Low-carb version: When using lettuce leaves, spread a thin layer of BBQ sauce first—it helps the ingredients stick without making the leaves limp.

Conclusion 

2 minutes of shredding + 1 minute of heating and mixing = done in 3 minutes flat. Skip the delivery wait—cowboy-style lunch breaks now give you an extra 10 minutes to scroll through TikTok. Whether you're a busy professional or an outdoor enthusiast, this wrap is effortlessly easy to master.