Tonight I had my cake and I ate it too. I don’t mind cooking – when I have time – and with my schedule, that is not very often… So tonight I served a fresh, healthy, delicious dinner AND not cook! Yes, I warmed things up and put them together, but it doesn’t get any easier than this. And the BBQ rubbed chicken from the other night, along with the red sauce (salsa) from the avocado enchiladas and a hint of BBQ sauce, made this meal a meal to remember!
10’s all around!!!! Everyone loved the wraps. The kids had the tortillas and my husband and I had the lettuce. I used two long romaine leaves for each wrap. It was crunchy and delicious! Everyone loved the BBQ sauce (less is more), mixed with the red sauce. This is a great way to use the chicken in a new and novel way. I will definitely make this again!
Allergy Work Arounds:
Gluten: Use corn tortillas or lettuce (the lettuce is REALLY good!)
Dairy: Omit cheese or use a cheese substitute that works for you. We use goat cheddar cheese instead of cheddar from cow’s milk
BBQ Chicken Wraps with Potato, Onions, Cheese, Bell Pepper and Left Over Salsa – Use Lettuce or Tortillas – with Mangos and Blueberries
Serves 2 Adults and 2 Kids + 2-3 lunches
- BBQ Chicken Wraps
½ C onions, diced
1 bell pepper, diced
1.75 lbs. BBQ chicken, cooked (hopefully made earlier in the week)
left over potatoes that were scooped and saved earlier in the week
left over salsa from earlier in the week
canola oil spray
8 tortillas or 8 lettuce wraps or a combination of both
1 C cheddar cheese (or preferred substitute)
- Saute onions and bell pepper until tender.
- Add chicken, potatoes, and salsa until warm.
- Heat tortillas on a lightly sprayed griddle on medium heat, one minute a side.
- Stir cheese into chicken mixture. Scoop ½ C of mixture into each tortilla or lettuce wrap
- Serve with some fruit on the side and revel in the fact that you can be rewarded for doing very little work!