Thís ís one of those meals that was created duríng the paníc mode of needíng somethíng to feed my famíly for dínner that they would líke, that í had the stuff for, and that would be super fast to make. (Can’t everyone relate to that?!)
í swear, come 4:30pm at our house my kíds start to slowly transítíon from sweet and fun ínto HANGRY. So íf í don’t have some sort of dínner prepped by then, í’m ín trouble.
í can always fall back on a tasty “wrap” ídea on days líke thís. You can see all of my wrap recípes here . í have a lot of favorítes :-). í get asked all the tíme what tortíllas í use for my wraps. í LíVE for the tortílla land uncooked flour tortíllas. í use them for any recípe you see on my síte that requíres a tortílla!
íngredíents
- 1 Tablespoon olíve oíl
- 1 pound boneless skínless chícken breasts (about 2 breasts), cut ínto bíte-síze píeces
- salt and freshly ground black pepper
- 1/2 cup barbecue sauce
- 1/2 cup shredded mozzarella cheese
- 2/3 cup píneapple , chopped (fresh or canned)
- 1/4 red oníon , chopped
- 1 romaíne heart , chopped
- 1/4 cup fresh cílantro , chopped
- 4 large flour tortíllas (wheat or whíte)
ínstructíons
- Heat oíl ín a large skíllet over medíum hígh heat.
- Add chícken píeces to the pan and season wíth salt and pepper. Cook, flíppíng once untíl chícken ís cooked through and golden brown.
- Remove pan from heat. Add barbecue sauce to the pan and toss chícken to coat.
- Place tortílla on a plate. Layer wíth a spoonful of barbecue chícken, cheese, píneapple, oníon, chopped romaíne and cílantro.
- Roll, burríto style and secure wíth a toothpíck. Serve ímmedíately.
- Consíder servíng these wíth a BBQ síde dísh.
Source : https://bit.ly/2MYfAcI
