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barbecue-chicken-and-rice-wraps-

Barbecue Chicken & Rice Wraps

After a long day of work, who likes to spend a lot of time in the kitchen? No one? I thought so! My Barbecue Chicken & Rice Wraps are great when made ahead. I prepare mexican rice on a Sunday along with grilled barbecue chicken. For dinner the following day, I heat up the wraps, rice and chicken, layer it with some coriander leaves, squeeze some lemon and I have dinner ready for my Husband and myself.

barbecue-chicken-and-rice-wraps-

Ingredients

1 tbsp oil
2 chicken breasts, butterflied
1/4 cup barbecue sauce
3 cloves of garlic, chopped
2 stalks of celery, chopped
1 red bell pepper, sliced lengthwise
3-4 stalks of spring onions, chopped
1 red chili, chopped
Salt to taste
Freshly ground black pepper
1 1/2 cups Daawat Basmati Rice, cooked
Tortilla wraps
Coriander leaves
Lemon juice

Instructions

1
Heat oil in a skillet and place the chicken breasts. Baste with barbecue sauce on each side and let cook for 3-4 minutes on each side or until the chicken is cooked. To check if the chicken is cooked, poke the thickest part of the meat with a knife and if it goes through easily then it is cooked.
2
To the same skillet, add garlic and celery and stir. Add bell peppers, spring onion, chili, salt and pepper and stir.
3
Mix in the rice and let heat up for 1-2 minutes.
4
Heat a tortilla on a dry skillet, and place on a flat surface. Place a spoon full of rice on the wrap, slice the chicken and add 3-4 slices on top of the rice, some fresh coriander leaves and a squeeze of lemon.
5
Roll the tortilla and serve.
    • Emma
    • September 19, 2017
    Reply

    a nice quick meal that can be eaten any time ,anywhere…thanks for sharing

      • Pika Chakula
      • October 1, 2017
      Reply

      You’re welcome. Glad you are enjoying the recipes

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Pika Chakula
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