Barbecue Chicken Wraps
30 minutes
Serves: 5
It’s easy to quickly sauté the chicken and veggie filling ahead of time for these hearty burritos—or use leftover shredded chicken, tossed with the barbecue sauce. Then just spoon in crunchy cabbage and shredded carrot with the rest of the filling.
Ingredients
- 1 tablespoon olive oil
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 tablespoon olive oil
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs, sliced into 1/2-inch strips
- 1/3 cup barbecue sauce
- 5 (8-inch) whole-wheat flour tortillas, warmed
- 1-1/4 cup refried black beans
Instructions
- Heat 1 tablespoon olive oil in skillet over medium-high heat. Add cabbage and carrot; sauté for 4 minutes or until nearly tender. Season with salt and pepper. Remove from skillet.
- Heat the remaining olive oil in skillet; add chicken. Cook and stir for about 8 minutes or until no longer pink in center. Cook to internal temp of 165°F. Stir in the barbecue sauce.
- To assemble the wraps, spread the bottom half of each tortilla with beans, then top with sautéed cabbage mixture and chicken. Fold and roll up like a burrito. Eat by hand or wrap in waxed paper to eat on the go.