Barbecue Ranch Chicken Wraps Recipe

whiskeyandwings June 2, 2017 0
Barbecue Ranch Chicken Wraps Recipe

INGREDIENTS

  • 7 chicken tenders (about 1½ pounds)
  • 1 tsp. paprika
  • 1½ teaspoons garlic powder, divided
  • 1 teaspoon salt, divided
  • 4 teaspoons olive oil, divided
  • ⅛ cup grated onion
  • ½ cup ketchup
  • 1½ tablespoons brown sugar
  • ¼ teaspoon ground mustard
  • ½ teaspoon onion powder, divided
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon liquid smoke
  • ½ teaspoon dark molasses
  • ½ teaspoon Worcestershire sauce
  • 3 tablespoons Greek yogurt
  • 2 tablespoons buttermilk
  • 1 ear of corn, cooked with kernels cut from the cob
  • 1 cup black beans, rinsed and drained
  • 1 cup diced red pepper
  • ¼ cup sliced green onion
  • 1½ cups shredded cheddar cheese (Optional)
  • 6 whole-wheat tortillas (Burrito size)

INSTRUCTIONS

  1. Add paprika, 1 teaspoon garlic powder, and ½ teaspoon salt to a small bowl, mix to combine. Sprinkle chicken tenders with seasoning. Heat a large non-stick skillet to a medium-high heat. Once the skillet is hot, add 2 teaspoons olive oil. Add chicken and cook until seared on both sides and cooked through, about 3 minutes per side. If needed, cook in two batches.
  2. While the chicken cooks, heat a medium saucepan to a medium heat. Add remaining olive oil and grated onion. Saute until slightly softened, about 2-3 minutes. Add ¼ teaspoon garlic powder, ¼ teaspoon salt, ketchup, brown sugar, mustard, ¼ teaspoon onion powder, apple cider vinegar, lemon juice, liquid smoke, molasses and worcestershire sauce. Bring to a boil and reduce to a simmer for 7-8 minutes. Season to taste with salt and pepper and transfer to a bowl to cool. Once cool, add yogurt, buttermilk, remaining onion powder, garlic powder, and salt. Season to taste with salt and pepper.
  3. Once the chicken is done cooking, let rest for a few minutes and then chop into bite-sized pieces.
For cold or room temp wraps:
  1. Let all ingredients cool completely. Toss chicken, corn, black beans, red pepper, cheddar cheese and green onion together. Add in ½ cup of sauce. Toss. If desired add more sauce.
  2. Evenly divide the filling between six tortillas. Wrap up, burrito-style, cut in half and serve with leftover sauce. Serve immediately or store in fridge for 30 minutes to chill.
For hot wraps.
  1. It is not necessary to cool anything down. Toss chicken, corn, black beans, red pepper, and green onion together. Add ½ cup of sauce and toss. If desired, add more sauce, toss again. Evenly divide the cheese between six tortillas and top with an even amount of the chicken mixture. Wrap up tight, burrito style. Heat a large non-stick skillet to a medium heat. Add wraps, if necessary, work in two batches. Use a heavy skillet to weigh down the wraps. Cook until golden brown on both sides, about 3-4 minutes per side. Cut in half and serve with remaining sauce.

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