Spiked with some hot sauce heat, this wrap has all the flavour of chicken wings with the freshness of shredded carrot and lettuce.
|1 tsp||Vegetable oil|
|Salt & pepper|
|1 tsp||Hot sauce|
|1 tbsp||Barbecue sauce|
|1 tsp||Ranch or blue cheese salad dressing|
|2 tbsp||Shredded carrot|
|1||PRIME™ Portions Boneless Skinless Chicken Breast|
|Green leaf lettuce|
HEAT vegetable oil in a small fry pan over medium heat.
SEASON chicken breast with salt and pepper and fry for 2 minutes each side until lightly browned. Add 2 tbsp (30 ml) water to pan, cover and cook for 4 minutes each side for a total of 8 minutes or until the internal temperature of the chicken reaches 170°F (77°C.) Remove from pan and slice into strips.
WHISK together barbecue sauce, hot sauce, and salad dressing in a bowl. Add chicken and carrot and toss to combine.
DIVIDE lettuce between tortillas and top with chicken mixture. Roll up and serve immediately.
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