Recipes

BBQ Chicken Wrap

From Eric & Shanna Jones

Made with

Peas & Carrots 4 oz. Cups, 4-Pack

Peas & Carrots 4 oz. Cups, 4-Pack
Where To Buy

Ingredients

  • 1 pound boneless chicken breast

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon cilantro flakes

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1 cup barbeque sauce

  • 4 large soft flour tortillas

  • 3 ounces baby arugula

  • 1 cup tomatoes, diced

  • 1/2 cup red onions, diced

  • 1 cup cup shredded sharp white cheddar cheese

  • 1 teaspoon adobo all-purpose seasoning

Instructions

  1. Cut chicken breast into diced pieces then season evenly with chili powder, smoked paprika, cilantro flakes, garlic powder, and black pepper.

  2. Cook chicken at high heat for 4 to 5 minutes stirring constantly.

  3. Add cooked chicken to a large bowl. Pour barbecue sauce over chicken tossing until evenly coated.

  4. Build your wrap by layering the center of a soft tortilla with a portion of arugula, tomatoes, barbecue chicken, red onions, and shredded sharp white cheddar cheese.

  5. Fold the sides of the tortilla over the ingredients then roll the tortilla carefully tucking as you roll until the wrap is closed. Cut wrap in half and serve