Memorial Day Barbecue Chicken Wrap
With Memorial Day just around the corner and families everywhere ready to fire up the grill, is it any wonder May is National Barbecue Month?
This month, in celebration of all things barbecue, Kyocera is pleased to share our blogger’s family recipe for the best darned barbecue chicken wrap you’ll ever eat. And what makes it even better—it’s also great with leftover barbecued chicken!
BARBECUE CHICKEN WRAPS WITH CORN RELISH AND GUACAMOLE
1/8 red bell pepper
1/8 green bell pepper
1/4 jalapeno, or more, to taste
1/8 red onion
2 cups frozen corn, thawed
Red wine vinegar
Salt and pepper
2 chicken breast halves, boneless and skinless
1/2 bottle favorite barbecue sauce
8 flour tortillas
1 cup Mexican cheese, shredded
Guacamole, homemade or store bought
Use your Kyocera slicing knife to evenly and cleanly slice the chicken into strips. Marinate chicken in the barbecue sauce. Cover and refrigerate.
Meanwhile, start the corn relish by finely chopping the peppers, onion, and cilantro with your Kyocera Santoku knife. Mix together with the corn, a splash each of olive oil and red wine vinegar, and salt and pepper to taste. Refrigerate while the chicken marinates, at least two hours.
Cook marinated chicken on barbecue grill or stovetop grill. When cooked through, use two forks to shred the chicken, or use the slicing knife to cut thin slices.
To assemble, gently heat the tortillas. Place chicken, corn relish, cheese, and guacamole down the center, then tightly roll into wraps.
Leftover filling tastes great on tortilla chips or on top of a salad!