Thursday, August 16, 2012

Honey BBQ Chicken and Bacon Dippers (Gluten Free Option)

Nonstick Cooking Spray
3/4 cup plain greek yogurt
1/4 cup honey bbq sauce
Shredded Chicken (cooked)
3 oz. bacon bits
1 cup frozen sweet corn
1/2 red pepper, seeded and finely diced
10 ct. package tortillas, fajita size (instead of flour tortillas we use corn tortillas)
8 oz monterey jack cheese (cut into strips)
Ranch dressing (for dipping)
Sour cream (for dipping)

Preheat oven to 425'

Spray cookie sheet with cooking spray

Combine the yogurt and honey bbq sauce in a large bowl.  Stir in chicken, bacon bits, corn and red pepper.
Spread 1/3 cup of chicken mixture across the center of each tortilla.  Place 1 strip monterey Jack cheese on top and roll tightly.  Place on greased cookie sheet with seam-side down.  Spray top of each rolled tortilla with cooking spray.

Bake on center oven rack for 8 minutes.  Using a spatula, carefully turn over and bake an additional 8 minutes. 

Serve bbq sauce, ranch dressing, and sour cream alongside for dipping if desired.

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