Dinner Time!

This week just a quick one: An easy recipe that makes beau coup leftovers. Or make it for the next pot luck.

The directions are for an instant pot, but this could be made on a stove top with a dutch oven or just a pot. Of course with the latter, you'll need to adjust the cooking times.

Barbecue Chicken Wraps

Ingredients

1 lb boneless-skinless chicken (your preference, I like thighs, but breasts work just fine.)

3 T vegetable oil

1 bottle of smoky barbecue sauce

1 bottle of sweet barbecue sauce

6 slices of pepper jack cheese

12 soft taco sized flour tortillas

Set the instant pot to Saute More, heat oil and brown the chicken on all sides. Set pot to meat/stew more or high, then pour the whole bottle of smokey sauce over the chicken and close lid, making sure the vent is set to sealed. Set the time control to 25 minutes.

Once the cooking time is done, quick vent the pot (watch it! The steam is hot. I put a towel over the vent before opening it.) Open the pot, pour in about a cup of the sweet sauce. Set the pot to slow cook more or high, then replace the lid and let it cook for another 30 minutes. Leave the vent on venting.

Once that is done, open the pot and shred the chicken. Let it cool if you want, or start the next step.

Lay out a tortilla, spoon about 3 tablespoons of the chicken about 2 inches from one side, then place 1/2 slice of cheese at the edge of the other. Roll up the tortilla like a burrito.

At this point, it's ready to serve. Or you can roll the wraps up in aluminum foil and place them back in the pot (after cleaning it, of course) and set it on keep warm to let the cheese melt and the wraps to stay hot.

This will make a dozen wraps and maybe even extra chicken (it's great in quesadillas!), You can also freeze the leftover wraps after rolling them in foil. Just reheat them in the oven or the pot.

Enjoy!

Later folks.