Honey BBQ Chicken Wraps

One of the hardest things about eating better is that starving feeling you get in between meals.

Usually right before I have my “lunch” (since I work nights, my lunch is usually at 6:30 or 7 in the morning) I get this overwhelming feeling to eat something. Anything. Lay a pile of dirt in front of my face and I’d probably eat it.

That’s where those cursed vending machines plague me. We’ve got an awesome vending company at work, and they stock our little marketplace full of fresh breakfast burritos and enchilada bowls. I was probably spending $20 a week on vending alone! They put the calories on the outside of the meals, but that didn’t stop me from stuffing my face full of all these cheesy bad things.

I can now say that I am one week vending machine free. Woo. It’s an addiction, it really is. A big reason why I haven’t made the trek to the breakroom all week is because I’m supplying myself with snacks that get me through the work day. Whether it is a handful of nuts, or some hummus, fruit—I just needed that something to carry me to the next meal so I wouldn’t gorge myself.

One snack thing I made this week were these wraps. Are they the most healthy things on earth? No. But you can take baby steps with your snacking routine. Instead of tortillas, try the whole wheat ones or lettuce wraps. I breaded my chicken but baked them instead of frying them—but you can easily skip that step entirely and just eat grilled chicken nuggets. Get rid of the cheese and snack on the chicken and cabbage instead. The world is your oyster.

What really makes these wraps delicious is the honey barbecue sauce. Grab a bottle of your favorite sauce and add a dash of honey and some hot sauce, and you’ve got this sublime sweet and spicy barbecue sauce. This is truly droolworthy.

Honey BBQ Chicken Wraps

• Servings: 4-6
• Time: 25 mins
• Difficulty: Easy
• Print

Sweet and spicy barbecue sauce drenched chicken wrapped in a tortilla with cheese and shredded cabbage.

Ingredients

• 1 lb. boneless, skinless chicken breast, cut into 1″ pieces
• 1 cup panko bread crumbs
• salt & pepper
• 1 tsp. paprika
• 1 tsp. garlic powder
• 2 egg whites
• 1 cup barbecue sauce
• 1/4 cup honey
• 2 TBS. ketchup
• 2 tsp. hot sauce
• Tortillas
• Shredded cheese and shredded cabbage, for topping

Directions

1. In a large bowl, combine panko with salt, pepper, paprika, and garlic powder. Whisk egg whites together. Set up a dredging station and dip chicken pieces, a few at a time, into egg whites and then into panko mixture.
2. Preheat oven to 400 degrees. Set chicken onto a greased baking sheet and bake for 10 minutes. Flip chicken and return to oven and bake for another 7-8 minutes.
3. Make the sauce: In a small saucepan combine barbecue sauce, honey, ketchup, and hot sauce. Heat until warmed.
4. Put cooked chicken in a bowl and pour most of the barbecue sauce on top, saving about 1/2 cup for serving. Toss chicken in sauce until well coated.
5. Put chicken on a tortilla and top with cheese and cabbage. Serve with reserved barbecue sauce.

Step-By-Step Instructions

In a large bowl, combine panko with salt, pepper, paprika, and garlic powder. Whisk egg whites together. Set up a dredging station and dip chicken pieces, a few at a time, into egg whites and then into panko mixture. Preheat oven to 400 degrees. Set chicken onto a greased baking sheet and bake for 10 minutes. Flip chicken and return to oven and bake for another 7-8 minutes. Make the sauce: In a small saucepan combine barbecue sauce, honey, ketchup, and hot sauce. Heat until warmed.

Put cooked chicken in a bowl and pour most of the barbecue sauce on top, saving about 1/2 cup for serving. Toss chicken in sauce until well coated. Put chicken on a tortilla and top with cheese and cabbage. Serve with reserved barbecue sauce.