BBQ Chicken Roasted Veggie Wraps (Printable Version)
Savor grilled chicken with roasted veggies and vibrant greens all wrapped up for easy enjoyment.
# What You'll Need:
→ Wraps
01 - 4 large flour tortillas
→ Proteins
02 - 2 cups cooked chicken breast, shredded
→ Vegetables
03 - 1 medium red bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 small zucchini, sliced
→ Sauce & Cheese
06 - 1/2 cup barbecue sauce
07 - 1 cup shredded cheddar cheese
→ Oils & Seasonings
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon kosher salt
10 - 1/4 teaspoon ground black pepper
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss sliced red bell pepper, red onion, and zucchini with olive oil, salt, and black pepper until evenly coated.
02 - Spread prepared vegetables in a single layer on the baking sheet. Roast for 18–20 minutes or until tender and lightly caramelized. Remove from oven and set aside.
03 - In a medium skillet set over medium heat, add shredded chicken and barbecue sauce. Stir and heat for 3–4 minutes, until warmed through and evenly coated.
04 - Lay out tortillas on a clean surface. Layer one-fourth of the roasted vegetables, one-fourth of the barbecue chicken mixture, and 1/4 cup shredded cheddar cheese on each tortilla.
05 - Roll up tortillas tightly, tucking in sides to secure fillings. Slice wraps in half and serve warm.
# Additional Tips::
01 -
- BBQ flavor packed into a 30 minute meal
- Easy to adapt with your favorite vegetables
- Perfect way to use up leftover chicken
02 -
- Packed with protein and fiber
- Easily made gluten free with corn or gluten free tortillas
- Customizable for adults and kids alike
03 -
- Make sure vegetables are well spaced on the baking sheet so they roast not steam That caramelization is everything
- For maximum BBQ flavor brush a little extra sauce both inside and outside the chicken right before serving
- A sprinkle of fresh cilantro or scallions over the wraps right before serving brightens all the flavors