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1. Prepare the BBQ Chicken:
- Preheat your grill or stovetop grill pan to medium-high heat.
- Season the chicken breasts with salt and pepper.
- Brush the chicken with olive oil and place on the grill.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Brush the chicken with BBQ sauce during the last few minutes of grilling.
- Remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
2. Prepare the Salad:
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, corn kernels, black beans, shredded cheddar cheese, and chopped cilantro.
3. Make the Dressing:
- In a small bowl, mix together the ranch dressing and BBQ sauce until well combined.
4. Assemble the Wraps:
- Lay a tortilla flat on a clean surface.
- Place a generous amount of the salad mixture in the center of the tortilla.
- Add a few slices of the BBQ chicken on top of the salad.
- Drizzle with the BBQ ranch dressing.
- Fold in the sides of the tortilla and roll it up tightly from the bottom to create a wrap.
- Repeat with the remaining tortillas and ingredients.
5. Serve:
- Serve the wraps immediately, or if you’re making them ahead, wrap each one in aluminum foil or parchment paper and refrigerate until ready to eat.
Tips and Variations
- Spicy Twist: Add some sliced jalapeños or a dash of hot sauce to the salad for an extra kick.
- Vegetarian Option: Substitute the chicken with grilled tofu or tempeh, and use a vegetarian BBQ sauce.
- Extra Crunch: Add some crushed tortilla chips or sliced avocado for additional texture and flavor.
- Meal Prep: These wraps can be made in advance and stored in the refrigerator for up to 2 days. Just be sure to keep the dressing separate until you’re ready to eat to prevent the wraps from getting soggy.
Enjoy your BBQ Chicken Salad Wraps as a delicious and satisfying meal that brings together the best of barbecue and fresh, healthy ingredients!
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