Main dishes

BBQ Chicken Roll-Ups

photo by:kraft

Crunchy coleslaw and saucy BBQ add oomph to this flavorful chicken roll-up. Just 25 minutes and you have a satisfying dish on the table.

time

prep:

15 min

total:

25 min

servings

total:

6 servings

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What You Need

cups coleslaw blend (cabbage slaw mix)

1/2

cup KRAFT Lite Ranch Dressing

small each green pepper and red pepper, cut into strips

onion, thinly sliced

1-1/2

lb. boneless skinless chicken breasts, cut into strips

1/2

cup KRAFT Original Barbecue Sauce

flour tortillas (12 inch), warmed

Make It

TOSS coleslaw blend with dressing; set aside.

COOK and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add chicken; cook and stir 3 min. or until no longer pink. Stir in barbecue sauce; simmer 3 min. or until chicken is done, stirring occasionally.

SPOON chicken mixture down centers of tortillas. Top with coleslaw mixture; roll up. Cut diagonally in half to serve.

Kraft Kitchens Tips

Substitute

Substitute shredded cabbage for the coleslaw blend. For convenience, look for already shredded cabbage in the produce section of your supermarket.

Variation

Prepare using KRAFT THICK 'N SPICY Orignal Barbecue Sauce and whole grain tortillas.

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

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mahlerkj

posted:

9/6/2012

This was very quick and easy to make. My 7 year old and my husband both loved it!

cookie6509

posted:

4/9/2012

my family loved this!! i will defiantly make this again!!!

cdillon80

posted:

9/28/2011

This one came together great!! Though I was unsure about it. I didnt use peppers :-/ I did use onions/garlic. I cooked chicken in smoky BBQ rub. Also added cheese to the roll-up. This is a must try!!!

Beth8144

posted:

8/31/2011

it just wasn't great. Fine and yummy, but not so great that I will make it again.

bstephensd

posted:

8/31/2011

I had some grilled BBQ chicken so I cooked up the peppers and onions and we assembled the roll-ups with cold chicken, the peppers and onions and plain cabbage. We topped it with the Ranch dressing separately so that the leftover cabbage could be used other ways. The roll-ups were so good! You would not have guessed that the chicken had not been warmed up. We will be using this recipe often.

victorandmaiah

posted:

8/29/2011

I wasn't sure about this but stepped out of my comfort zone and loved it! so did my picky husband and kids :-D. Thanks!

lvanbelle

posted:

8/27/2011

flavors where very well blended very close to the Red Robin wrap. we used the sun dried tomato ones also added a little chesse with it. yum

Janicesss

posted:

8/27/2011

Loved this, the tangy taste of the ranch on the cole slaw matched perfectly against the sweetness of the BBQ sauce. The first I made it, I used already cooked chicken, so only cooked the peppers for a few minutes and liked it much better this way as the peppers still had crunch to them. Didn't like it as much when we cooked the peppers along with the chicken, they were too mushy.

a cook

posted:

8/25/2011

Awesome receipe. I made this for my husband and some of our friends and everyone loved the receipe. Instead of regular flour tortillas, I purchased wheat (to cut some calories) and I thought it was still very delicious.

a cook

posted:

8/23/2011

We LOVE this recipe in our home. I go further with it and use an orange/bbq dressing recipe I have in it as well. We also love to pair the basil corn recipe (found in the same month's magazine) with it and add it to the wrap. SO YUMMY!