Cider-Sesame Chicken Wraps

Combine chicken, cider, broth, onion and bay leaves in a large skillet. Cover and bring to a boil over medium-high heat. Uncover, turn the chicken over and reduce heat to a simmer. Cook until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 6 to 8 minutes. Transfer the chicken to a clean cutting board. Return the liquid to a boil over high heat and cook until reduced to 1/3 cup, 15 to 20 minutes.

Meanwhile, toss cabbage in a medium bowl with mustard, vinegar, oil and 1/4 teaspoon salt; massage until softened. Add radishes and sesame seeds and toss to combine.

Discard the onion and bay leaves. Shred the chicken and stir into the sauce along with the remaining 1/4 teaspoon salt. Serve the chicken and slaw in wraps.