Chicken, bacon, cheese and an amazing barbecue sauce make this a family favorite! The sauce can be made ahead and stored in the refrigerator.
Ingreadient
- 1/3 cup packed brown sugar
- 1/3 cup ketchup
- 2 tablespoons cider vinegar
- 2 tablespoons cinnamon whiskey
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon molasses
- 1 small garlic clove, minced
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 pound boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/4 cup prepared ranch salad dressing
- 4 flour tortillas (10 inches)
- 8 bacon strips, cooked and crumbled
- Shredded lettuce, optional
Direction
- In a small saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, covered, until thickened, 5-8 minutes. Reserve 1/4 cup sauce for wraps.
- Sprinkle chicken with salt and pepper; place on an oiled grill rack. Grill, covered, over medium heat 7-8 minutes. Turn; grill until a thermometer reads 165°, 7-8 minutes longer, brushing occasionally with sauce. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Let stand 5 minutes before slicing into strips.
- Spread dressing over tortillas. Top with chicken; drizzle with reserved sauce. Top with bacon and, if desired, lettuce. Fold in ends of tortillas; roll up.
