I find myself looking for lighter dinners to enjoy during the summer months when hot dishes and other heavy meals don’t go over as well.
These chicken wraps are a new favorite.
I’ve tried them on bread in a grilled cheese of sorts, but somehow the wrap made the dinner just that much better for a summer.
Monterrey Chicken Wraps
Ingredients
- 4 whole wheat tortillas
- 6-8 chicken tenders
- 1/2 tsp. Smokehouse Maple Seasoning
- 4 strips of cooked bacon
- BBQ sauce (traditional or cherry)
- 1 medium tomato, roasted
- 4 slices of extra sharp cheddar cheese
Directions
Begin by grilling or pan-searing the chicken tenders in olive oil. If you have Smokehouse Maple seasoning, go ahead and season your chicken tenders with it; if not, just season it well with salt and pepper.
When the chicken tenders have reached 180 degrees, place each in the center of a whole wheat tortilla. Top with 1 strip of cooked bacon, a slice of extra sharp cheddar cheese, roasted tomato slices and top with BBQ sauce. {note: you might want to melt the cheese on the tortilla first, if desired}
Roll up the tortilla and if needed, use a toothpick to hold the tortilla together if needed. Slice in half to serve.
Serve warm.
Enjoy!
