4whole wheat tortilla wraps or corn tortillas or any tortilla wrap flavor of your choice
2tbspAnnie's organic BBQ sauceor your favorite BBQ sauce of choice
½tspkosher salt
½tspground black pepper
½cupfinely shredded light mozzarellacan also add ½ cup shredded gouda
⅔cupchopped grilled chicken
1 ½cupslivered red onion
1½tspchopped cilantrooptional
Instructions
Preheat oven to 375° farenheit and line a baking sheet with foil for an easy clean up. Season your chicken on both sides with kosher salt and ground black pepper.
Have your child help season the chicken!
Slice your chicken up into strips. Cut your strips into 1 inch horizontal and about 3 inch vertical in length. Place strips in a medium sized mixing bowl and top with bbq sauce. Using a rubber spatula to mix chicken around to be sure each piece in coated. Place chicken strips on prepared baking sheet in a single layer and bake your strips for 30 minutes. Remove from oven and set aside.
Meanwhile, place wraps on another small nonstick baking sheet. Bake 4 to 5 minutes per side or until crispy. If air bubbles form, poke them with a fork, then press out the air with a spatula or oven mitt. Remove the sheet from the oven. Top wraps evenly in layers with more bbq sauce, cheese, cooked chicken, red onion, and cilantro. Drizzle more bbq on top for a wow factor ;)
Bake 2 to 4 minutes or until cheese is completely melted. Slice into quarters or fold wrap over to form a sandwich and serve immediately! Also, if you wanted to change it up a bit and have more calories you could make a BBQ chicken sandwich and put the ingredients on a whole wheat roll instead!
Notes
When storing the cooked food, keep the cooked bbq chicken separate and store it in an airtight container in the fridge for up to 5 days. If you store the chicken on top of the wraps they will get soggy.When you reheat just pop the chicken in the microwave in a microwavable safe dish before adding it to your flatbread. Then recreate with the steps on the recipe card.