Wednesday, November 16, 2011

11-9-2011 Barbecue Chicken Wraps

Hi guys, I actually made this dinner last week, and life has just been too crazy to post this/anything. This is an easy and delicious meal to add to your repertoire.

I originally planned on making the barbecue chicken in the crockpot which would of been even easier. Here is a link to a similar and highly rated recipe to make it in your crockpot:

Here are the recipes and pics:

Barbecue Chicken Wraps

Don't mind the green tortilla wraps I used, they were spinach (hopefully a little healthier than the standard) feel free to use whatever flavor you want.

Shredded Barbecue Chicken:
3-4 Boneless Skinless Chicken Breasts
1 T. vegetable oil
1 onion, thinly sliced
1 bottle your favorite bbq sauce
Tortillas in larger wrap size

Place the chicken breasts in a medium pot and cover with water. Bring to a boil, and boil until cooked through 20-30 minutes. Remove cooked breasts to a cutting board, and use 2 forks to shred the chicken. Can also use your fingers.

Heat the oil in a medium pot over medium heat and add the onion. Saute until translucent. Add the shredded chicken and bottle of barbecue sauce. Turn heat to low, and leave over low heat stirring occasionally until ready to serve. Make sure the bottom doesn't burn.

Heat/soften the tortilla according to package. Lay out the tortilla and fill with chicken. Fold over opposite sides and then the top and bottom, then roll up. Serve immediately.


Cole Slaw

This is a classic sweet coleslaw, it goes perfectly with the above recipe.
1 16 oz. bag coleslaw cabbage mix
1 T. grated onion
1/3 C. Miracle Whip
1 T. vegetable oil
1 1/2 t. vingear
2 T. sugar
1/4 t. salt
1/2 t. poppy seeds

Place the coleslaw mix in a salad bowl.
In a small bowl whisk together the grated onion, Miracle Whip, oil, vinegar, sugar, salt, and poppy seeds. Pour over the coleslaw and mix thoroughly (may seem a bit dry, but won't be after it sits). Cover with plastic wrap and put into the refrigerator for at least an hour before serving.


Crispy Baked French Fries

I know it seems weird to put sugar on potatoes, but it helps them to get crisp, and they taste great!

2 1/2 lbs. baking potatoes, scrubbed and cut into thin sticks
1 t. vegetable oil
1 T. sugar
1 t. salt
1/8 t. freshly cracked black pepper

Preheat the oven to 450 degrees. Spray a baking sheet with non stick spray.

Toss together the potatoes, vegetable oil, sugar, salt, and pepper. Arrange on the baking sheet in one layer.

Bake for 30 minutes or until golden and crisp. Serve with ketchup or whatever dipping sauce you prefer.


Have a great day!! Pin It

No comments:

Post a Comment