Grilled chicken used for a delicious wrap with spinach, feta, tomatoes and white bbq sauce.
Author:Malcom Reed
Ingredients
2-3 Boneless Skinless Chicken Breast
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2 Tablespoons Killer Hogs AP Seasoning
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2 Tablespoons Killer Hogs The BBQ Rub
2 cups fresh Baby Spinach
1/2 cup crumbled Feta Cheese
2 Roma Tomatoes - sliced
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1/2 cup Killer Hogs White BBQ Sauce
4 large size Tortilla Wraps
Directions
Prepare a pellet grill or any other grill for indirect cooking at 400 degrees.
Trim any excess fat from the chicken breast and season with the AP Seasoning followed by The BBQ Rub.
Place the chicken breast on a raised baking rack and sit on the grill. Insert a probe thermometer and smoke the chicken until the internal temperature reaches 165°F.
Remove the breast from the grill and allow to cool for 10-15 before slicing into thin pieces across each breast.
To build the wrap place a small handful of baby spinach in the center of each wrap. Top with slices of Roma tomato and crumbled feta. Arrange pieces of the chicken over the top and drizzle with the white bbq sauce. Fold the sides back in towards the center and roll the wrap up from the bottom. Slice across the wrap at an angle and serve with extra white sauce for dipping.
