I'm not really sure why I'm suddenly into wraps. They're not cool and new anymore (like they were when I was in college) and we all know now that a flour tortilla is no healthier than two slices of bread, but I bought a package of burrito size tortillas not long ago and I've been on a wrap kick ever since. And while I can't tell you why I decided to get into the wrap habit, what I can tell you is that they're delicious-- and the perfect way to make a portable satisfying summertime dinner.
This barbecue chicken wrap recipe has a lot of steps, but is actually quite low maintenance. The chicken comes together over a few hours in the slow cooker and then the only cooking left to do beyond that is sautéing the vegetables. I love the shredded barbecue chicken here because it's so moist and flavorful. You could really add anything else you wanted to these wraps, but I really like the sweetness of the corn, peppers and onions with the crunch of fresh lettuce. A little melty smoky cheddar plus it all together-- and keeps it all together too!
I made another version of these recently with sliced barbecued chicken, tomatoes, and guacamole instead of the pulled chicken, corn, and peppers combo. It was equally delicious and had a great summery feel and flavor.
- 2 boneless skinless chicken breasts, trimmed
- 1 cup barbecue sauce, divided
- 1/2 cup fat free low sodium chicken broth
- 1 yellow onion, thinly sliced and divided
- 1/2 Tbs. canola oil
- 1 cup bell peppers, sliced
- 1/3 cup corn
1/4 cup shredded smoked cheddar cheese
6 large lettuce leaves *Romaine, butter, or red or green leaf would work well
2 large burrito-size flour tortillas
Salt and pepper, to taste
Place chicken breasts in a small or medium slow cooker. Season with salt and pepper and layer in half of the sliced onions. Pour 3/4 cup of barbecue sauce in along with all of the broth. Cover and cook on low for 5-6 hours. Remove the chicken from slow cooker and shred with two forks. Place the shredded chicken in a medium bowl and toss with remaining barbecue sauce.
Heat canola oil in a medium skillet over medium high heat. Add remaining onions, the peppers, and a pinch of salt to the pan. Sauté for 10 minutes, stirring frequently until the vegetables are golden and softened. Add the corn to the pan and saute for another 4-5 minutes.
Place the two tortillas on a plate and microwave for 30 seconds. Once warmed through, separate the tortillas and begin topping them. Sprinkle cheese evenly over each tortilla, leaving roughly a 2-inch border around the entire edge of each, but working slightly off center so the border is much wider on one side. You'll want this to be the top of the tortillas when looking down at them on your workspace.
Top the cheese-covered portion with the pulled chicken, pepper, onion & corn mixture, and then the lettuce leaves.
Fold the left and right edges of the tortilla snugly over the filling. While carefully holding those in, use your thumbs to bring up the bottom of the tortilla (side closest to you) and then fold over, rolling the tortilla as tightly as possible and continuing to tuck in the edges until the wrap is closed tightly.
Arrange the wrap so that it is lying flap side down on you work surface. Use a sharp (serrated is best) knife to cut the wrap across the center widthwise. Use toothpicks to secure each half, if desired.