Easy Chipotle BBQ Chicken Wraps

Name: Easy Chipotle BBQ Chicken Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 wraps, 2-3 serving(s)
Ingredients: 1 lb boneless skinless chicken breast; 1 cup barbecue sauce (use your favorite kind); 1 -2 canned chipotle chile in adobo (use 1 chili if you want it milder and 2 if you like it hotter. Note ( use 1-2 chilies, not 1-2 cans!); 2 tablespoons vegetable oil; 6 flour tortillas; salt; pepper; garlic powder; shredded lettuce; shredded cheddar cheese; sour cream

Submitted by luvn-n-the-oven

"Simple and quick to prepare, these wraps pack a bold punch of flavor and are extremely adaptable to suit your own taste!"

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Ready In:: 25mins
Ingredients:: 11
Yields:: 6 wraps
Serves:: 2-3

ingredients

1 lb boneless skinless chicken breast
1 cup barbecue sauce (use your favorite kind)
1 -2 canned chipotle chile in adobo (use 1 chili if you want it milder and 2 if you like it hotter. Note ( use 1-2 chilies, not 1-2 cans!)
2 tablespoons vegetable oil
6 flour tortillas
salt
pepper
garlic powder
shredded lettuce
shredded cheddar cheese
sour cream

directions

Heat vegetable oil in a non-stick grill pan over medium high heat.
Cut chicken breasts into slices about a half inch wide; season with salt, pepper, and garlic powder.
Place chicken slices in pan (about 8-10 at a time) and grill until browned and juices run clear, about 3-4 minutes on each side. Repeat until all chicken is cooked.
Meanwhile, process chipotles in adobo in food processor until fine. Add in the BBQ sauce and process to make sure everything is pureed.
Remove chipotle BBQ sauce and place in small saucepan over medium low heat until warmed through. Drop a few chicken pieces at a time in the sauce to coat.
Place tortillas between 2 damp paper towels and microwave 30 seconds.
Build your wrap: layer a few chicken pieces, lettuce, and cheese in middle of tortilla. Add sour cream if desired. Leave about 1-2 inches of tortilla at bottom with no fillings. Fold one edge of tortilla over, then fold up the bottom, and finish by folding over the remaining edge.
Lay on plate with folded side down and enjoy!

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RECIPE SUBMITTED BY

luvn-n-the-oven

a few years ago after having recently married my beautiful husband, i quit the job i'd had for four years (hated that place!). i spent the next two years being a housewife. it was an adjustment, but i loved the time i had to be in the kitchen and try new things. i was terrible at baking before i quit my job. afterwards, i made it my personal goal to keep on churning out those awful, dry cakes and brick-like cookies until i could do it right! i'm happy to report that i'm totally there. thanks to all the tricks and tips i've learned on 'zaar, i'm quite the baker now. : ) can you believe that people actually PAY me to bake my treats for them? it blows my mind! now i'm the shop manager for a hair and tanning salon, and i absolutely LOVE LOVE LOVE my job. i work part-time so i still have time to do my baking and also try out different recipes for dinner all the time. when it's warm outside, my husband and i spend lots of time at the savannah river fishing and hanging out. and like the true southerners we are, we love football and racing! my favorite cook of all time is definitely paula deen. i completely identify with the type of food she grew up on and still prepares today. oh, how i'd love to meet her..... <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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