Bbq Chicken Wrap Sandwiches Recipes

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CINNAMON WHISKEY BBQ CHICKEN WRAPS

Chicken, bacon, cheese and an amazing barbecue sauce make this a family favorite! The sauce can be made ahead and stored in the refrigerator. -Jolene Martinelli, Fremont, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 18



Cinnamon Whiskey BBQ Chicken Wraps image

Steps:

  • In a small saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, covered, until thickened, 5-8 minutes. Reserve 1/4 cup sauce for wraps., Sprinkle chicken with salt and pepper; place on an oiled grill rack. Grill, covered, over medium heat 7-8 minutes. Turn; grill until a thermometer reads 165°, 7-8 minutes longer, brushing occasionally with sauce. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Let stand 5 minutes before slicing into strips., Spread dressing over tortillas. Top with chicken; drizzle with reserved sauce. Top with bacon and, if desired, lettuce. Fold in ends of tortillas; roll up.

Nutrition Facts : Calories 697 calories, Fat 30g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1770mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 41g protein.

1/3 cup packed brown sugar
1/3 cup ketchup
2 tablespoons cider vinegar
2 tablespoons cinnamon whiskey
3/4 teaspoon Worcestershire sauce
3/4 teaspoon molasses
1 small garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
WRAP:
1 pound boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/4 cup prepared ranch salad dressing
4 flour tortillas (10 inches)
8 bacon strips, cooked and crumbled
Shredded lettuce, optional

GRILLED CHICKEN CAESAR WRAP

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h40m

Yield 4 servings

Number Of Ingredients 22



Grilled Chicken Caesar Wrap image

Steps:

  • For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
  • Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
  • For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
  • For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
  • Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

GRILLED CHICKEN WRAPS

My husband and I love Mexican food and are always looking for new ways to prepare burritos. This recipe is one we came up with together. Everyone who has tried it loves it! -Cheryl Zelinger, Schwenksville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8



Grilled Chicken Wraps image

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.

Nutrition Facts : Calories 352 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

1/4 cup olive oil
3 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 pound boneless skinless chicken breast
2 flour tortillas (8 inches), warmed
Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

GRILLED BBQ CHICKEN WRAPS

Make tasty BBQ chicken wraps everyone will love. These Grilled BBQ Chicken Wraps feature cheddar cheese, tomatoes and a zesty blend of dressings.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Grilled BBQ Chicken Wraps image

Steps:

  • Heat grill to medium heat.
  • Brush chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce for the last few minutes. Cut into strips.
  • Spoon remaining sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.
  • Grill, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.

Nutrition Facts : Calories 510, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1290 mg, Carbohydrate 54 g, Fiber 3 g, Sugar 15 g, Protein 30 g

1 lb. boneless skinless chicken breasts
3 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup KRAFT Original Barbecue Sauce, divided
4 flour tortillas (10 inch)
1 cup KRAFT Shredded Mild Cheddar Cheese
1 tomato, chopped

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