Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1 tbsp olive oil
  • 0.5 cup smoky BBQ sauce
  • 3 tbsp raw honey
  • 1 tbsp apple cider vinegar
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper
  • 4 large 10-inch flour tortillas
  • 2 cups romaine lettuce, shredded
  • 0.5 cup sharp cheddar cheese, shredded
  • 0.25 medium red onion, thinly sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup buttermilk ranch dressing

Instructions:

  1. Pat the chicken breast pieces dry with a paper towel and season with salt and pepper. Note: Surface moisture is the enemy of a good sear.
  2. Heat oil in a large skillet over medium high heat. Add chicken in a single layer until a golden brown crust forms, about 3 minutes, then toss and cook for another 2 minutes.
  3. In a small bowl, whisk together the BBQ sauce, honey, apple cider vinegar, and smoked paprika. Note: Whisking beforehand prevents the honey from burning in hot spots in the pan.
  4. Pour the sauce mixture over the chicken in the skillet. Reduce heat to medium and simmer for 3 to 5 minutes until the sauce reduces into a thick, tacky glaze.
  5. Lay tortillas flat on a clean surface. Place 0.5 cup of lettuce and 2 tbsp of cheese in the center first. Note: This creates a protective layer against the hot chicken juices.
  6. Top with the glazed BBQ chicken, red onions, and fresh cilantro.
  7. Drizzle 1 tbsp of ranch dressing over the fillings.
  8. Fold in the left and right sides of the tortilla about 2 inches.
  9. Roll the tortilla from the bottom up, keeping the tension tight to ensure a compact wrap.
  10. Briefly toast the assembled wrap in a clean pan for 1 minute per side until the exterior is crisp and golden. The final toast is the step most people skip, and it's the biggest mistake you can make. It welds the seam of the wrap shut and gives the flour tortilla a nutty, toasted flavor that transforms the dish from a sandwich into a gourmet meal. Keep a close eye on it, though; with the sugar in the tortilla, it can go from golden to burnt in a matter of seconds.