BBQ Chicken Tortilla Wraps #NationalCookbookMonth

These super simple, family friendly wraps require only 4 ingredients and a couple of minutes hands on time.

It is National Cookbook Month........

Our friends, Rob and Linda Green, were in from Arizona for a week in August.  I hosted a gathering with some of our friends so that they would get to see everyone in one fall swoop.  It just so happened that this gathering was the day before my Birthday and Linda presented me with several gifts including this cookbook, Southwest Slow Cooking by Tammy Biber and Theresa Howell.

When Jolene of Jolene's Recipe Journal invited us to join her in celebrating National Cookbook Month, I chose to make and share a recipe from this gift that I received.  Let's see what cookbooks and recipes the others are sharing today..........

• Betty Crocker Blueberrry Muffins by Art of Natural Liviing
• BBQ Chicken Tortilla Wraps by A Day in the Life on the Farm
• Carrot Cake Bars with Cream Cheese Frosting by An Affair from the Heart
• Chickpea Tortilla Soup by Jolene's Recipe Journal
• Chocolate Crepes by That Recipe
• Joanna Gaines Chocolate Chip Cookies by Jen Around the World
• French Classics Made Easy: Savory Stuffed Crepes by Our Good Life
• German Chocolate Cookies by Blogghetti
• Helga's Meatballs by Palatable Pastime
• Lima Beans with Bacon and Mustard by Food Lust People Love
• Pumpkin Chocolate Chip Muffins by Family Around the Table
• Vegan Green Loobia Polo by Magical Ingredients
• Wild Rice and Onion Bread by Karen's Kitchen Stories

This recipe is what I call a Dump Dinner.  Take your ingredients, dump it into a slow cooker and forget about it.  When it is time for supper, remove the chicken from the sauce, and shred it.  Return it to the slow cooker to rewarm in the hot sauce and assemble.  The entire process takes about 10 minutes and you have dinner on the table.  

The recipe called for avocado slices.  That would have been wonderful, but I didn't have any avocodo in the house.  You could also add some guac if you have it.  I didn't have any of that either.  No matter....these wraps were a huge hit.

The Angel Face was spending the day/night with us and I knew that she and the Teen would love these wraps for dinner.  The Teen had gone out to meet with friends and was told to be home in time for dinner.  She walked into the house at dinner time with 2 more hungry mouths to feed.  

I didn't think there would be enough BBQ wraps to satisfy me, Frank, Angel Face and three hungry teens.  Luckily, my husband had ordered some Little Caesar Pizza kits that a friend's child was selling as a fundraiser and they were in my freezer.

I grabbed them out of the freezer and set the crusts on the counter to start thawing as I shredded the chicken.  I put the chicken back into the slowcooker with the sauce and ran the pizza sauce packets under hot water to defrost them.  I spread the sauce over the still mostly frozen dough and added the cheese and pepperoni (frozen) on top.  

I popped these into the oven while I assembled the wraps.  Frank, wisely, poured me a glass of wine that I sipped while scrambling around to get dinner served.  I said a prayer of gratitude that the wraps were so easy, peasy and that I had those pizzas in the oven.  The kids were all ecstatic when dinner was served.  Not a vegetable, other than tomatoes in sauce, to be seen on their plates. 

 

I felt guilty about it for a few seconds, then I took a sip of my wine, promised myself I would double up on the fruit and vegetables the following day, and dug in.  

This is the second recipe I have made from this book.  The first, these shredded beef grilled tacos, were just as easy and just as popular with the Teen.  I am anxious to try some more of these easy, peasy recipes.

Entrees, Slow Cooker, Sandwiches, Chicken, BBQ

Entrees, Chicken

Southwestern

Yield: 4 servings

Author: Wendy Klik

BBQ Chicken Tortilla Wraps

These super simple, family friendly wraps require only 4 ingredients and a couple of minutes hands on time.

Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M

Ingredients

• 2 lg. boneless, skinless, chicken breast halves
• 1 1/2 c. BBQ Sauce (my recipe) or your favorite brand
• 1 c. shredded Mexican Blend Cheese
• 8 flour tortillas

Instructions

1. Place the chicken breast and bbq sauce into the crock of a slow cooker.  Cover and cook on low heat for 5-6 hrs.
2. Remove breasts to a cutting board and, using two forks, shred the meat.  Return the chicken to the sauce in the slow cooker to rewarm.
3. Warm the tortillas and then place 1/8 of the chicken and 2 Tablespoons of the cheese in the center of each.  roll into wraps and serve with condiments of your choosing.

Notes:

Adapted from a recipe found in Southwest Slow Cooking

Nutrition Facts

Calories

607.15

Fat (grams)

17.41

Sat. Fat (grams)

7.10

Carbs (grams)

76.17

Fiber (grams)

3.70

Net carbs

72.47

Sugar (grams)

17.63

Protein (grams)

34.16

Sodium (milligrams)

1141.36

Cholesterol (grams)

77.60

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