Cooking on the Edge: Sweet and smoky apple-barbecue chicken wraps

– Posted on April 29, 2013Posted in: Lifestyle
By Jesse O. Walls
Managing Editor

Spring is in the air; birds are singing, flowers are blooming, and picnics are on people’s minds.  Of course, with picnics comes great food, but what about those people who want something more than the typical sandwiches or fried chicken?

Look no further than this month’s recipe, sweet and smoky apple-barbecue chicken wraps, which is sure to please even the toughest of crowds.  The sour tang of tart apples, along with the sweet hint of vanilla, adds to the smoky barbecue sauce, enhancing the flavor of the chicken and making for a delectable meal that you can enjoy at home or on your next family picnic.

IngredientsCooking on the Edge - Sweet and Smoky Apple BBQ Chicken Wraps

  • 4-5 boneless, skinless chicken breast
  • 1 tart apple, cut into slices
  • 20 bacon strips, cooked
  • 10 flour tortillas (10 in.)
  • 8 lettuce leaves
  • 1 green bell pepper, julienned
  • 1 red sweet pepper, julienned
  • ½ cup ranch salad dressing
  • Sweet & smoky apple BBQ sauce

for sweet and smoky apple-barbecue sauce

  • 1 cup finely chopped onion
  • 2 tbsp. pure vanilla extract
  • ½ tsp. salt
  • 2 cups ketchup
  • ½ cup molasses
  • 4 garlic cloves
  • 1/3 cup apple cider vinegar
  • 1 tbsp. applewood liquid smoke
  • 2 tbsp. tomato paste
  • ¼ cup Worcestershire sauce

Directions

  1. In a large saucepan combine onion, vanilla extract and garlic and bring to a boil over medium heat. Cook, uncovered, 6 minutes or until onion is tender.  Stir in remaining sauce ingredients, and bring to a boil.  Reduce heat and let simmer, uncovered, for 20 minutes or until desired consistency.  Set aside ½ cup of sauce mixture.
  2. Place chicken breasts in a 5 qt. slow cooker, top with tart apple slices.  Pour remaining sauce over meat and apples.  Cover and cook on low for 6-8 hours, or until meat is tender.
  3. Remove chicken from slow cooker and let stand 5 minutes; discard apple slices.  Shred chicken with two forks and return to slow cooker.  Heat through.
  4. Place a lettuce leaf on each tortilla shell.  Spoon chicken mixture over tortillas, top with peppers and 2 slices bacon.  Add ranch dressing and remaining sauce, wrap ends of tortilla shell up, like rolling up a burrito, and then fold in the sides.

So if you’re looking for something sweet and tangy, that is a little daring and sure to be a crowd pleaser, take a chance on these chicken wraps.  I guarantee you won’t be disappointed.

Bon appétit.