| BBQ Chicken Roll Ups |
Recipe Type: Entree
- 2 Lbs Fresh Chicken Thighs, Rinsed and Patted Dry
- Salt and Pepper, To Season
- 2 All Purpose Yellow Onions, Cut Into 1/2 Inch Thick Slices (Slice Horizontally)
- 1 Cup K.C. Masterpiece Meat Marinade
- 8 Mission Medium Flour Tortillas
- 2 Tomatoes, Seeded and Chopped
- 2 Cups California Romaine Hearts, Shredded
- Use the salt and pepper to season the chicken.
- Heat up the grill to medium heat. Let the onion slices cook for about five to seven minutes on each side.
- Take the barbecue sauce and brush onto the onion and chicken generously. Let grill until onions are crispy and chicken is fully cooked (Reached an internal temperature of 150°F).
- Transfer the the chicken from the grill to a plate and cover up with foil.
- Once the chicken has cooled down enough to handle, shred the chicken into pieces.
- Separate the onion slices into rings.
- Grill the tortillas for a couple minutes.
- Wrap the chicken and onions into the tortilla, with the chopped tomatoes and lettuce. Serve.
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