Recipes

BARBECUE CHICKEN WRAP

Amy Flanigan

Ingredients:

  • 1 9- inch spinach (or regular) flour tortilla
  • 2 tablespoons Arizona Gunslinger Smokin' Hot BBQ sauce
  • 1 tablespoon Mayonaise
  • 1 cup (about 5 ounces) cooked grilled chicken, thinly sliced
  • 1/2 cup broccoli slaw mix
  • 2 tablespoons sliced almonds

Instructions:

  • Spread Arizona Gunslinger Smokin' Hot BBQ sauce and mayo evenly over the tortilla,  leaving a 1/4 inch border around the perimeter.   Arrange chicken slices on top,  followed by the broccoli slaw and almonds.
  • Fold the flap nearest you over the filling,  then fold in the sides.   Roll away from you,  keeping it tight to form a burrito.   Rest, seam side down.
  • Eat right away or wrap in plastic wrap and chill for up to 24 hours.