BBQ Chicken Wrap
- In a plastic zip bag, marinate the chicken for 30 minutes with ¾ cup barbecue sauce.
- Heat a grill pan over high heat; grill the chicken breasts until they reach an internal temperature of 165°. Allow to rest, cut each breast into 7-8 strips.
- In a large skillet over high heat, heat each tortilla for 40-60 seconds on each side until soft.
- To assemble: Lay a tortilla onto a flat surface, spread with 2 tablespoons hummus. Place 2 lettuce leaves in the center, sprinkle with carrots. Lay 4-5 chicken strips on top, then top with 1 tablespoon barbecue sauce. Sprinkle cheese and green onions on top. Roll the tortilla like a burrito, cut in half on an angle.
Recipe courtesy of Chef Michelle,
ALDI Test Kitchen
3 Kirkwood Chicken Breasts, trimmed
¾ cup + 5 tablespoons Burman’s Original or Honey BBQ Sauce, divided*
5 Benita Fajita Tortillas
10 tablespoons Little Salad Bar Original Hummus
10 romaine heart leaves, top half only
1 cup Happy Farms Shredded Cheddar Cheese
1 cup shredded carrots
½ cup green onions, tops only, cut on a bias
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
30 minutes (plus 30 minutes to marinate)
45 minutes (plus 30 minutes to marinate)