Grilled Chicken Wraps
Grilled chicken thighs and onion fill these tasty dinner wraps. Cook the chicken and onions on an indoor or an outdoor grill.
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- Prep time
- 20 min
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- Servings
- 2 Servings
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- Serving size
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1 wrap
Ingredients
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chicken thighs (boneless, skinless)
- 3/4 lbs
- 340 g
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Salt and freshly ground black pepper
- 1
- 1
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onion slices (1/4-inch, about 1/2 cup)
- 2 slice
- 2 slice
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barbeque sauce (low-sugar, low-sodium)
- 1/4 cup
- 1/4 cup
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whole wheat flour tortillas (8-inch)
- 2
- 2
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lettuce (shredded)
- 1/2 cup
- 1/2 cup
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fresh tomatoes (diced)
- 1/2 cup
- 1/2 cup
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-
Barbecued Rosemary Chicken
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Directions
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Preheat a stove-top grill
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Remove visible fat from chicken, and season with salt and pepper to taste.
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Place chicken and onion slices on the grill. Cook 5 minutes. Turn chicken and onions over and grill 3 minutes. Spoon barbecue sauce over chicken and onion, and grill 2 minutes. A meat thermometer should reach 165 degrees F. Transfer to a plate. Using two forks, shred the chicken. Separate the onions into rings.
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Meanwhile, wrap the tortillas in foil and add to the grill for 3 minutes to warm through. Fill each tortilla with some of the chicken and onions, and roll into a wrap.
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Divide lettuce between two plates, and top with diced tomatoes. Serve.