Today's column focuses on a fantastic wrap that is easy to make, healthy, inexpensive and most importantly, delicious. In fact, I've been fixing them on the weekends so my wife and I can take them to work for our lunches. It is refreshing with a bit of a bite delivered from the broccoli slaw.
You heard me. Broccoli slaw.
Most importantly, to allow these wraps to reach their full potential, it is important we review how to properly grill chicken breasts. The danger with grilling chicken breasts is that there is a small range of time where the chicken goes from undercooked, to perfectly cooked, to leather. And in this case, we use boneless and skinless chicken breasts, so the margin of error is even tighter. If grilled over direct heat, the outside becomes rubbery or leathery by the time the chicken is fully cooked (160 degrees Fahrenheit)
We did this recipe on a gas grill. The first thing I did was preheat all areas of the grill on high heat. While that was happening I sprinkled my pork rub on the breasts (recipe below, though you can use any sort of seasoning you like.) Once the grill is hot, I turn off one of the flame sources on the left or right. If I am using charcoal, I use indirect heat.
Place the breasts on the end of the grill that has no flame underneath it. We cooked four breasts which yielded 8 wraps. Close the lid and allow the chicken to cook for 7 to 10 minutes. Flip and allow to cook for another 5 minutes. Now move the chicken to the area of the grill that is over the flames. Finish cooking over the direct heat to provide the chicken with the outdoor grilled texture, turning occasionally. Bring in the chicken and let it rest.
Broccoli Slaw Recipe
- 4 cups of pre-made broccoli slaw
- 2/3 cup of Woeber's Horseradish sauce (If you don't like horseradish, use your favorite salad dressing)
Cut the chicken in thin strips lengthwise. Place two or three strips on a tortilla (we like whole wheat) and place a couple spoonfuls of broccoli slaw on the chicken. You can add cheese as well, but I don't think it is needed. Fold up the corners and then roll and wrap tightly. Then wrap in plastic wrap and refrigerate. Crunchy, cool, spicy, delicious and affordable. What's not to like?
Pork Rub Recipe
- 1 cup paprika
- 1 cup brown sugar
- 8 Tbs Kosher salt
- 3 Tbs granulated garlic
- 4 Tbs dried oregano
- 3 Tbs chile powder
- 2 Tbs cayenne pepper (alter this amount based on how spicy you like it)
- 2 Tbs cumin
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes the "BBQ My Way" column for CNHI News Service. Visit his website at www.BBQ-My-Way.com.