Tuesday, July 29, 2014

New Grilled Chicken Wraps!

We revamped this old favorite, and made it even better.  These are perfect for these hot summer nights when you just don't want to heat up the kitchen, and need a little outside time.  We used to hot-press these wraps at the end on the George Foreman grill, but we've found a better way.  At least we think it's better.  Hopefully you'll agree. 

Chicken wraps.

2 medium chicken breasts, smoked or grilled on the BBQ
6 flour tortillas
Ranch dressing (optional)
6 slices of Colby-Jack cheese, coarsly grated
2 cups thinly sliced lettuce
1 avocado, chopped
1 red onion, thinly sliced then cut in quarters
2 plum tomatoes, diced
4 slices of bacon (fried crisp and crumbled - optional)
2 tbl. Parmesan cheese, grated
·        Slice the smoked/grilled chicken into small strips
·        Place the tortillas flat on a baking sheet and sprinkle evenly with the Colby-Jack cheese
·        Bake the tortillas at 300 for a few minutes, just until the cheese is just melted
·        Remove from the oven and add the rest of the toppings,and the chicken
·        Roll up the tortillas (burrito style) and Enjoy!

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