Bbq Chicken Wraps Recipes

Steps:

• Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Steps:

• Heat greased grill to medium heat.
• Grill chicken 6 to 7 min. on each side and grill vegetables 4 to 5 min. on each side or until chicken is done (165ºF) and vegetables are crisp-tender, brushing frequently with barbecue sauce for the last few minutes.
• Cut chicken and vegetables into thin strips; place down centers of tortillas. Top with cheese; roll up.

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.

Steps:

• Spray crock pot with cooking spray.
• Place frozen chicken breasts in crock pot. Pour BBQ sauce over chicken evenly.
• Cook on low 6-7 hours ( I cook it all day while I am at work).
• When chicken is cooked remove from crock pot and shred with fork. Add additional BBQ sauce if necessary.
• Fry bacon.
• Spread cole slaw (about 1 heaping tablespoon) onto tortilla, add some shredded chicken, crumbled bacon and cheddar cheese. Wrap up your tortill and enjoy!

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
• Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
• Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
• To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

Steps:

• In saucepan, cook barbeque chicken and bacon over mediem heat 5 to 10 minutes, stirring occasionally, until heated through.
• Meanwhile, heat tortillas as directed on package.
• Spoon 1/2 cup chicken mixture down center of each warm tortilla.
• Top each with cheese.
• Spoon coleslaw down sides of each.
• Fold up bottom of each tortilla; fold in sides.
• Enjoy.