A tasty Summer recipe that can be made up quickly with slow cooked BBQ chicken, butter lettuce, chopped cilantro, cucumbers, red, peppers, roasted corn, sliced cheese and a drizzle of ranch dressing all rolled up in a fresh flour Tortilla.
INGREDIENTS
BBQ Chicken:
1 pkg. Chicken Breast Cutlets
BBQ sauce (whichever you prefer)
Salt & Pepper
Wraps:
Fresh Butter Lettuce (or whatever you have on hand, spinach or romaine works too)
Handful of chopped Cilantro
Diced Red peppers
Diced Cucumbers
Sliced Cheddar Cheese
1 bottle Ranch Dressing
INSTRUCTIONS:
To Cook Chicken:
Begin by setting out your slow cooker! Spray with non-stick spray and then place cutlets in pot with a sprinkling of salt & pepper and a good dollop of BBQ sauce. Be sure that the cutlets are completely covered in sauce! Set the slow cooker on the low setting and let it do its thing. Cooking for 4-5 hours until chicken is tender and falling apart. Feel free to add extra sauce at the end, especially if you like it extra saucy!
To make the Wraps:
I find it easiest to prepare the listed wrap ingredients in small bowls and then to set them out on the counter and allow people to fill their wraps as they’d like! I usually start with my flour wrap followed by sliced cheese, lettuce, diced cucumbers, red peppers, roasted corn, chopped cilantro. Then finally that tasty slow cooked BBQ Chicken and a light drizzling of Ranch Dressing. Then you simply wrap it all together and enjoy! This meal is great with an side addition of Potato Wedge or crisps!
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