Festival Classic Lunch – Grilled BBQ Chicken Wraps

Allergens

Dairy (Feta Cheese)

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/4 cup your favorite BBQ sauce
• 2 large flour tortillas (10
• inch)
• 1 cup shredded lettuce
• 1 medium tomato, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh cilantro

Instructions

1. Combine paprika, salt, black pepper, garlic powder, onion powder, and oregano in a small bowl. Rub the spice mixture evenly over both sides of the chicken breasts.
2. Preheat your grill or grill pan to medium high heat. Grill the chicken for 5 7 minutes per side, or until cooked through and slightly charred. Remove from the grill and let rest for a few minutes before slicing.
3. In a small bowl, mix the BBQ sauce with the reserved spice mixture to create a thicker, more robust sauce. Set aside.
4. Lay out the flour tortillas on a clean surface. Evenly spread the BBQ sauce mixture over the tortillas, leaving a small border around the edges.
5. Divide the sliced chicken, lettuce, tomato, red onion, cucumber, feta cheese, and cilantro among the two tortillas, placing them in a line down the center of each tortilla.
6. Fold the bottom edge of each tortilla over the filling, then roll up the tortillas tightly from one end to the other. Use a serrated knife to cut each wrap diagonally into halves or thirds, depending on your preference.
7. Serve immediately with extra BBQ sauce on the side, if desired.

Chef’s Insight

To add an extra layer of flavor, marinate the chicken in your favorite BBQ sauce for 30 minutes before grilling.

Notes

Feel free to swap out the vegetables for your favorite grilled or raw options.