Pulled BBQ Chicken Wrap
With some left over chicken breast from dinner I made some wraps for the next day’s work lunch.
Not everyday order for lunch.
The longest bit is boiling the chicken so it’s soft enough to pull, you can do this while getting on with other things because it’ll take a minute…just don’t forget it on the cooker !
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I’m not going to lie my wraps used to be really dodgy, where all the filling falls out of the bottom kind of dodgy, but I really love these so I had to get the hang of it.
I’m still no sharwarma guy but half my wrap won’t fall on the plate.
Yield: 4 wraps
Prep time: <5
Cook time: 30
Total time: <35
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Ingredients:
Chicken breasts x4
Lettuce 100g
Tomatoes 3 large
BBQ Sauce (as desired)
Flatbread x4
Olive oil 3 tbsp
1 Onion
Garlic 2 cloves
Salt (to taste)
Chili powder (to taste)
Paprika 2 tsp
Cayenne pepper 1 tsp
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Grocery Shopping:
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​Prep:
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Slice onions
Diced garlic
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Instructions:
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1. In a pot add chicken breast, onions, garlic, salt, chili powder, paprika, cayenne pepper and enough water to cover the breast. Set burner to low and cook for 30 mins until breasts are almost failing apart (that's exactly what we want).
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2. Set grill to 180.
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3. Take breast out of the pot onto a chopping board and using two fork at each end, pull the chicken breasts apart into shreds.
Then place chicken shreds in an oven dishes, add some of the chicken stock over the chicken shreds and mix. Stir with drizzles of olive oil and put the oven dish into the grill for about 5 mins or until the shredded chicken has slightly browned.
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4. Remove from grill and set aside to cool.
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done. In a large skillet over medium heating burner place wraps one by one for a minute each, flipping over every 30 secs for both sides.
Set the wraps on a large plate and fill with chicken, BBQ sauce, lettuce, tomato and more BBQ sauce :). Roll the wrap closed and fold at one end.
Repeat same with remaining wraps.
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Your wraps are ready !
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Serve immediately or store in the fridge for your work lunch.
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Enjoy ! x
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