Bbq Chicken Wraps Recipes

CRISPY BBQ CHICKEN WRAPS

Steps:

• Add chicken, cheese, onion, cilantro and BBQ sauce to a mixing bowl and toss to combine. Add more BBQ sauce if needed, to taste.
• Layer tortillas with a 1/2 cup of the mixture. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
• Heat a skillet over medium high-heat. Add enough oil to lightly coat the bottom of the pan (or spray generously with cooking spray) and once the oil is hot, place the wraps seam side down in the skillet. Cook, turning the wraps every minute or two, until they are golden and crispy on all sides and warmed through. Serve immediately.

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• Preheat a grill to medium-high heat.
• Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
• While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
• Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
• Shred the chicken with a fork, or dice with a knife.
• Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
• Preheat a grill to medium heat.
• Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
• With your knife, slice the corn kernels from the cob and add to a bowl.
• Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

BARBECUED CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

GRILLED CHICKEN WRAPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.

CHEESY BBQ CHICKEN WRAPS

Steps:

• Heat greased grill to medium heat.
• Grill chicken 6 to 7 min. on each side and grill vegetables 4 to 5 min. on each side or until chicken is done (165ºF) and vegetables are crisp-tender, brushing frequently with barbecue sauce for the last few minutes.
• Cut chicken and vegetables into thin strips; place down centers of tortillas. Top with cheese; roll up.

GRILLED BBQ CHICKEN WRAPS

Steps:

• Heat grill to medium heat.
• Brush chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce for the last few minutes. Cut into strips.
• Spoon remaining sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.
• Grill, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.

CINNAMON WHISKEY BBQ CHICKEN WRAPS

Steps:

• In a small saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, covered, until thickened, 5-8 minutes. Reserve 1/4 cup sauce for wraps., Sprinkle chicken with salt and pepper; place on an oiled grill rack. Grill, covered, over medium heat 7-8 minutes. Turn; grill until a thermometer reads 165°, 7-8 minutes longer, brushing occasionally with sauce. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Let stand 5 minutes before slicing into strips., Spread dressing over tortillas. Top with chicken; drizzle with reserved sauce. Top with bacon and, if desired, lettuce. Fold in ends of tortillas; roll up.

GRILLED CHICKEN CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• To make croutons:.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

EASY CHIPOTLE BBQ CHICKEN WRAPS

Steps:

• Heat vegetable oil in a non-stick grill pan over medium high heat.
• Cut chicken breasts into slices about a half inch wide; season with salt, pepper, and garlic powder.
• Place chicken slices in pan (about 8-10 at a time) and grill until browned and juices run clear, about 3-4 minutes on each side. Repeat until all chicken is cooked.
• Meanwhile, process chipotles in adobo in food processor until fine. Add in the BBQ sauce and process to make sure everything is pureed.
• Remove chipotle BBQ sauce and place in small saucepan over medium low heat until warmed through. Drop a few chicken pieces at a time in the sauce to coat.
• Place tortillas between 2 damp paper towels and microwave 30 seconds.
• Build your wrap: layer a few chicken pieces, lettuce, and cheese in middle of tortilla. Add sour cream if desired. Leave about 1-2 inches of tortilla at bottom with no fillings. Fold one edge of tortilla over, then fold up the bottom, and finish by folding over the remaining edge.
• Lay on plate with folded side down and enjoy!

GRILLED CHICKEN BLT WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
• Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
• Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
• To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.