My baby girl is 9 months old today! Time sure flies! She is just starting to move around by pulling herself with her arms and slightly pushing with her toes/feet. I have tried pushing her knees up under her but she just straightens them again. She is starting to slowly venture off in various directions but we first had to convince her to move with a trail of baby Puffs cereal. It’s pretty cute to watch.
Well the other day I threw together these tasty and easy wraps for dinner. I’ve had this BBQ 3000 spice from Penzey’s for a few months but hadn’t used it until I made these but I will for sure be using it a lot in the future! I’m sure you can substitute any BBQ spice you find at your local grocery store though. This takes less than 20 minutes, is full of vitamins with all the veggies stuffed in there, and it’s got crunch! I made a really good salad for lunch the next day with the leftover chicken so check back tomorrow for that recipe (Chicken Berry Salad).
Grilled BBQ Chicken Wraps
Ingredients
For the Chicken:
- 10-12 chicken tenders
- 3 tablespoons brown sugar
- 1 tablespoon BBQ 3000 Penzey's Spice
For the Wraps:
- 4 large flour tortillas
- 1/2 head Romaine lettuce, shredded
- 1/2 yellow bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 avocado, sliced
- 1/2 cup Queso Fresco
- 1/2 cup Santa Fe tortilla strips
- Ranch dressing, condiment
Instructions
For the Chicken:
- In a small dish, mix sugar and BBQ seasoning.
- Place chicken and sugar mixture in a bag and shake until chicken is thoroughly coated.
- Grill chicken on George Foreman grill for 6-7 minutes until done (or on the barbecue for 4-5 each side).
- When cool enough to handle slice lengthwise into thin strips and then refrigerate until ready to assemble wrap.
For the Wraps:
- Fill each tortilla by piling with lettuce, peppers, chickens, avocado, cheese, and tortilla strips. Drizzle with ranch dressing, fold up, and serve.
Recipe Source: Garnish & Glaze original recipe
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