Hmm, it calls for fresh tomatoes, I mused as I read the ingredients. I probably could ad lib a little and add some lettuce, since I still have in abundance the red-leaf lettuce from my garden. Sounded like a good Saturday-night supper to me—quick and easy after our day-long stint in the flower and vegetable gardens.
The recipe called for grilling the actual wrap after it was assembled and stuffed with marinated shredded chicken breasts, cheese, tomato, and lettuce. I used my countertop grill for the experience. You might want to be sure your grill is exceptionally well-oiled with spray cooking oil before you attempt the cooking. Mine wasn’t terribly well-prepared, so the actual cleanup took longer than the cooking. Fortunately, since I cooked, Hubby cleaned up, so the tasks were equally divided, but next time I’ll remember to take a lot more care with the cooking spray.
However, we WILL have a next time, because the novel way of preparing these delicious and healthy wraps made this nearly discarded recipe a definite winner.
Grilled Barbecue Chicken Wraps
1 pound boneless skinless chicken breasts
3 tablespoons bottled Italian dressing
1/2 bottled barbecue sauce, divided
4 (10-inch) flour tortillas
1 cup shredded Cheddar cheese
2 tomatoes, chopped
1 cup lettuce, torn into bite-sized bits
a little extra barbecue sauce to drizzle over the tops of wraps after grilling
Heat grill to medium heat. Brush chicken with Italian dressing. Grill chicken 6 to 8 minutes on each side or until done. For the last few minutes of cooking brush with 1/4 cup sauce. Shred chicken. Spoon remaining sauce down centers of tortillas; top with chicken, cheese, tomatoes, and lettuce. Fold in opposite sides of tortillas; roll up burrito-style. Grill wrap, seam-sides down, 8 to 9 minutes, or until wrap is golden brown. Turn after 5 minutes. Place on serving plate. If desired, drizzle a little extra sauce over tops of wraps. Makes 4 servings.