Barbecue Chicken Wraps (No Coleslaw) Recipe #380894
I love these on hot summer evenings! They really hit the spot! Sometimes I boil the chicken in chicken broth instead of water. Sometimes I use shredded lettuce. Sometimes I use buffalo wing sauce instead of barbecue sauce. Sometimes I add avocado. Here is the basic recipe. Tweak it how you want and have fun with it! It's a fun summery recipe!
25 min | 15 min prep
SERVES 8
- 1 1/2 lbs chicken tenderloins
- 1/2 cup barbecue sauce
- 8 lettuce leaves
- 8 flour tortillas (10 inch, warmed)
- 16 slices bacon
- 1 small green pepper, cut into thin strips
- 1/2 cup ranch salad dressing
- Cook bacon slices until crunchy and set aside to cool.
- In a large saucepan on medium high heat, bring chicken and enough water to cover the chicken to a boil.
- Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear.
- Remove from the heat; drain the water off and cool slightly. Shred chicken with two forks. Toss chicken in barbecue sauce.
- Place a lettuce leaf on each tortilla; spoon about 1/2 cup chicken mixture down the center. Top with two crumbled pieces of bacon and 1/8 of the green pepper. Drizzle with ranch dressing; roll up. Repeat until you have 8 rollups!
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5 stars