2 boneless chicken breast, (4 oz.)
1 tsp sea salt
1⁄2 tsp vegetable oil
1⁄2 cup BBQ sauce, homemade or store bought
1⁄2 cup sharp cheddar cheese
2 large flour tortillas
For Fresh Vegetables:
2 cup fresh romaine lettuce, chopped
1⁄4 cup purple cabbage, chopped
3⁄4 cup green cabbage, chopped
1⁄4 cup carrots, julienne
Rub salt all over the chicken breasts. Let it stay for 10 minutes.
Coat the chicken with vegetable oil.
Heat-up the grill. Start to grill one side of the chicken for 3 minutes per side.
Baste BBQ sauce on each side of the chicken and continue to grill for another 3 to 4 minutes per side. Remove from the grill and let it cool down.
Slice the grilled chicken BBQ croswise into strips. Apply the remaining BBQ sauce on top.
Meanwhile, lay a piece of flour tortilla flat on a large plate. Arrange half of each fresh vegetables (see recipe above) over the tortilla. Top with cheese and slices of chicken from one breast.
Secure the contents by wrapping the tortilla all over it. Do this by folding a quarter of both sides (left and right) inwards. Roll the flour tortilla from bottom to top until the contents are secured.
Serve with favorite dressing.
Share and enjoy!
Sugar: 680g
:
Calcium: 6555mg
Calories: 6640kcal
Carbohydrates: 926g
Cholesterol: 712mg
Fat: 242g
Fiber: 85g
Iron: 30mg
Monounsaturated Fat: 67g
Polyunsaturated Fat: 10g
Potassium: 11212mg
Protein: 218g
Saturated Fat: 145g
Sodium: 24207mg
Vitamin A: 172536IU
Vitamin C: 856mg
