BBQ Chicken Wraps

When I was a pescatarian, one of the things I missed the most was barbecue.  Pulled pork, ribs, chicken nuggets with barbecue sauce, I love the stuff.  Sure I could make veggie burgers or nuggets, but it wasn’t the same.  Since I started eating meat again, I frequently enjoy the wonderful smokey sweet flavors of barbecue.  I do have to say that here in London they don’t take BBQ as seriously as we do in the states.  When looking for a sauce to buy, there was one on the shelf.  It was Heinz.  Granted I did go to a smaller grocery store, but still!


Anyway, I had a hankering for some sweet sweet sauce, and decided that these BBQ Chicken Wraps fit the bill!  Slow cooked chicken thighs, sharp cheddar, avocado, red onion, and cilantro.  Easier than pie, and a lot more delicious!  (Wait I take that back, pie is equally delicious!)  This recipe works great for meal prep too.  Make a large batch of chicken and you’ve got meals for the week!  The recipe I have given you makes four wraps, which is the perfect amount for me before I’m ready to eat something new.

This recipe can also be adjusted to your liking.  Add in or leave out any ingredients!  Not a dairy person?  No cheese for you.  One of those weird people who don’t like cilantro because of your genetics making it taste like soap?  leave it out, substitute some lettuce or something to give it a bit of green.  You could also roast up some peppers or slice up some jalapeño’s to add a bit of a kick.

Ingredients
5 Chicken Thighs
1/2 C Shredded Sharp Cheddar Cheese
1 Avocado
1/2 Red Onion
Small Bunch Cilantro
1/4 C BBQ Sauce
4 Flour Tortilla Shells/Wraps of Choice
Salt and Pepper to Taste

Directions
Preheat oven to 300 Degrees F/180 Degrees C.  Prepare a medium sized sauce pan with nonstick spray or a small amount of oil.  Place chicken thighs in single layer on bottom of pan.  Salt and pepper chicken to taste.

Place chicken in oven for 1 hour and check, if not done leave in for another 10-15 minutes and check again.  Meat thermometer should read at least 165 F/74 C.

Just before chicken is done, shred cheese, slice avocado and onion, and pick cilantro leaves.  If you are planning on saving some of the chicken for later, I suggest only slicing what you need immediately to keep veggies and cheese fresh.

When chicken has reached proper internal temperature, remove from oven and use two forks to shred.  If you prefer your chicken to be a little crispy, you can put the saucepan on the stovetop over medium heat, but this is not necessary.  After you crisp the chicken, or if you have decided not to do so add the BBQ sauce and stir to coat.

Assemble ingredients in tortilla shell and roll burrito style.

Optional**Place seam side down in skillet over medium heat.  Cook for 2-3 minutes until shell is golden brown, flip over and brown the other side.

 

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