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Quick and tasty-perfect for a light lunch or for tomorrow's lunch with grilled chicken leftover from today's dinner.

  • 2 whole chicken breasts–4 breast pieces, boneless/skinless
  • 2 red bell peppers
  • 1 orange or yellow bell pepper
  • 1 small red onion
  • 2 tsp. vegetable oil
  • 2 tsp. BBQ 3000
  • 2 Cups shredded lettuce
  • 12 soft tortilla wraps


  • 1/2 Cup sour cream
  • 1/4 Cup ketchup
  • 1/2 - 1 tsp. BBQ 3000

Rinse chicken, pat dry. Cut onion in rings, quarter bell peppers. Brush chicken and veggies with oil, and then sprinkle with BBQ 3000. Grill over medium heat, 4-6 minutes per side. The vegetables need to be off the direct heat so they don't burn, for about the same amount of time. Remove from grill, let cool. Shred lettuce and warm tortilla shells if desired (5 minutes at 350° wrapped in a kitchen towel works well). Whisk together sour cream, ketchup and BBQ 3000. Slice chicken and bell pepper, dice onion. Spoon about a tablespoon of sauce down the middle of each shell, layer with chicken, peppers, onion and lettuce, wrap and serve. A little dab of sauce is quite useful to help the shell stay shut if you are placing the wraps on a platter.

Yield: 12 wraps.
Prep. time: 10 minutes.
Cooking time: 8-12 minutes.

BBQ 3000 2.5 oz. 1/2 cup jar

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