Toasted BBQ Chicken Wraps

There are no soups and stews and few casseroles baked in my home during the summer.  It's too hot to want to have the oven on very much!  With some advance meal prep this can be a simple meal.

Toasted BBQ Chicken Wraps
cooked chicken, shredded
barbeque sauce
shredded or sliced cheese--cheddar or a mixture of your favorites
flour tortillas

Cook the chicken, shred it, and add barbeque sauce (to taste). Lay out the flour tortillas on your work surface and spread each with a thin layer of flavored, shredded chicken.  Sprinkle some cheese over the chicken.  Roll each tortilla tightly and place it seam side down in a baking pan or on a cookie sheet (spray the sheet with non-stick cooking spray first).  {Optional--brush the tortilla rolls with oil or a garlic infused oil.} Place the pan in a 350 degree oven and heat them until they're hot and toasty.  {You can also bake them on a griddle quesadilla style!}

Make it easy tip: Earlier I boiled a large amount of chicken in a stock pot.  When it was done cooking I shredded it.  Next, I placed it in a crock pot, added the barbeque sauce, and stirred.  I cooked it on low for a couple of hours.  That night I served it on hamburger buns for a barbeque chicken sandwich.  The leftover chicken was placed in smaller zip top freezer bags, labeled with a permanent marker, and frozen for future freezer meals.  So, this meal was super easy because I just pulled out a bag of frozen flavored chicken and this meal went together quickly. 

The side dish in the above photo is coleslaw--our traditional family recipe with pineapple and banana chunks.

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