Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Grilling chicken breasts for supper? Throw three or four extra on the grill, chop, and freeze to use when you are ready to make these sandwiches instead of using packaged cooked chicken.

Mary Kay, New Llano, Louisiana
Recipe by Southern Living July 2004

Gallery

Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients, and set aside.

    Advertisement
  • Place tortillas on baking sheets, and sprinkle each evenly with Cheddar cheese.

  • Bake at 350° for 3 to 5 minutes or until cheese is melted.

  • Top evenly with chicken mixture. Drizzle evenly with barbecue sauce. Roll up, jellyroll fashion, and wrap in parchment paper, twisting ends of paper and tying with raffia to seal. Cut in half. Serve immediately.

  • Note: For testing purposes only, we used Ranch Style Beans for chili powder-seasoned pinto beans.

Advertisement