Step 1

Wash and dry all produce. Halve and core apple; dice one half into bite-size pieces and other into slices (dice whole apple for 4 servings). Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.

Step 2

Squeeze juice from half the lime into a large bowl. Stir in sour cream, ½ tsp sugar (1 tsp for 4 servings), and lime zest to taste. Add diced apple and half the cabbage (you’ll use the rest later); toss to combine. Season with salt and pepper.

Step 3

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, and remaining cabbage. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes.

Step 4

Add BBQ sauce to pan; stir until everything is coated. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Step 5

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Step 6

Divide chicken mixture between tortillas. Top with slaw and scallion greens. Serve with sliced apple, if you have any, and remaining lime wedges on the side.