Wrap warm flour tortillas around something delicious—like this tangy mixture of BBQ grilled chicken, onions and peppers.
What You Need
Original recipe yields 6 servings
6 flour tortilla s (8 inch)
1/2 cup BULL'S-EYE Sweet & Tangy Barbecue Sauce, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 green pepper, quartered
1 onion, cut crosswise into 4 slices
1 small carrot, cut lengthwise in half
2 pineapple slice s (1 inch thick)
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Let's Make It
Heat greased grill to medium heat.
Brush tortillas evenly with 1 Tbsp. barbecue sauce.
Grill chicken 6 to 8 min. on each side or until done (165ºF). Meanwhile, grill vegetables and pineapple 4 to 5 min. on each side or until vegetables are crisp-tender and pineapple is heated through, brushing with 1/4 cup of the remaining barbecue sauce for the last 3 min. Transfer chicken and vegetables to cutting board. Add tortillas, sauce sides up to grill; cook 30 sec.
Cut chicken and peppers into strips; chop onions, carrots and pineapple. Top tortillas with chicken, vegetables and pineapple; drizzle with remaining barbecue sauce. Fold in opposite sides of each tortilla, then roll up burrito style.
Serve with slices of fresh tomato and avocados on the side.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.