Cinnamon Whiskey BBQ Chicken Wraps Recipe


  • 1/3 cup packed brown sugar
  • 1/3 cup ketchup
  • 2 tablespoons cider vinegar
  • 2 tablespoons cinnamon whiskey
  • 3/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon molasses
  • 1 small garlic clove, minced
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • WRAP:
  • 1 pound boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup prepared ranch salad dressing
  • 4 flour tortillas (10 inches)
  • 8 bacon strips, cooked and crumbled
  • Shredded lettuce, optional


  • In a small saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, covered, until thickened, 5-8 minutes. Reserve 1/4 cup sauce for wraps.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle chicken with salt and pepper; place on grill rack. Grill, covered, over medium heat 7-8 minutes. Turn; grill until a thermometer reads 165°, 7-8 minutes longer, brushing occasionally with sauce. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Let stand 5 minutes before slicing into strips.
  • Spread dressing over tortillas. Top with chicken; drizzle with reserved sauce. Top with bacon and if desired, lettuce. Fold bottom of tortilla over filling; fold both sides to close.

Nutrition Facts

1 wrap: 697 calories, 30g fat (11g saturated fat), 109mg cholesterol, 1770mg sodium, 62g carbohydrate (28g sugars, 3g fiber), 41g protein.

Originally published as Cinnamon Whiskey BBQ Chicken Wrap in Taste of Home April/May 2019

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Post Author: MNS Master

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