• Before starting, preheat the broiler to high.
  Wash and dry all produce.
• Drain pickles. Reserve pickle juice. 
• To a medium bowl, add pickle juice, cabbage, half the creamy dressing, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

• Line a baking sheet with alumium foil.
• Pat chicken dry with paper towels. Cut chicken into 1-inch-wide strips.
• To the prepared baking sheet, add chicken, half the Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat, then arrange chicken in a single layer.
• Broil chicken in the middle of the oven for 7-10 min, until golden and cooked through.** 

• While chicken cooks, roughly chop pickle.
• To a small bowl, add pickles, remaining creamy dressing and remaining Dill-Garlic Spice Blend. Stir to combine.
• Just before serving, wrap tortillas in paper towels. Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)

• Using two forks, gently flake chicken. 
• Arrange torillas on a clean surface.
• Top with arugula-spinach mix, slaw, chicken, creamy pickle relish and crispy shallots. 
• Divide wraps between plates.

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.