Texas Chicken Wraps are a quick, nutritious meal, and you can use up several leftovers in the making!


6 flour tortillas (soft)
1/2 teaspoon garlic powder
dash of black pepper
12 oz. of skinless, boneless chicken breast strips (sliced VERY thin)
1 tablespoon olive oil
4 cups shredded broccoli or broccoli slaw mix
1 medium onion, cut into very thin wedges
Texas Pepper Jelly, any flavor
Texas Rib Candy, any flavor

What to do:

In a medium mixing bowl, combine the chicken, garlic powder, and pepper, tossing to coat evenly.

In a large skillet, heat the oil. Cook and stir seasoned chicken for 2-3 minutes or until no longer pink and raw-looking. Add the broccoli and onion to the skillet; cook and stir for 2-3 minutes. Remove from heat.

Now for the assembly – your family might want to help with this part! Spread each tortilla with a tablespoon of pepper jelly OR Rib Candy; alternate so there will be CHOICES!

Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. If desired, heat in the microwave for just a minute or two.

Serve immediately, with pepper jelly and rib candy. Everybody will need a spoon. 🙂

You can use almost any shredded vegetable with this recipe; I’ve used green beans, corn, peas, okra. . . really, whatever leftovers you’ve got in the refrigerator will work, and using different vegetables makes this recipe into a different experience each time! Using different pepper jelly flavors makes this meal an adventure, too.

You’ll need a good sharp knife for all this vegetable and chicken shredding. 


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