Southern Smoky Mountain Chicken Wraps

Allergens

Wheat (gluten)

Ingredients

• 4 large chicken breasts
• 2 cups barbecue sauce
• 1/2 cup apple cider vinegar
• 1/2 cup honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 large flour tortillas
• 2 cups coleslaw
• 2 cups pulled pork
• 1 cup pickles

Instructions

1. Combine barbecue sauce, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl to create the smoky glaze.
2. Pour half of the glaze over the chicken breasts and marinate for 1 2 hours.
3. Preheat the grill to medium high heat and cook the marinated chicken breasts until fully cooked, basting frequently with the remaining glaze.
4. Slice the cooked chicken into thin strips.
5. Assemble the wraps by placing a layer of pulled pork on each tortilla, followed by the sliced chicken, coleslaw, and pickles. Drizzle with extra smoky glaze if desired.
6. Fold in the sides of the tortillas and roll them up tightly to create the wraps. Serve warm.

Chef’s Insight

To add a pop of color, use purple cabbage for the coleslaw instead of green.

Notes

This recipe can be customized with different BBQ sauces and meat options.