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BBQ Chicken Wraps

Yield: 8 wraps
Click here to track the points on your Weight Watchers app. There are 4g net carbs per wrap.
Prep Time10 minutes
Course: Main Course

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 cup fat-free chicken broth
  • 1/2 teaspoon garlic powder
  • Pinch of salt and pepper
  • 1/2 cup sugar-free BBQ sauce
  • 8 Mission Carb Balance Flour Tortillas
  • Lettuce
  • red onion, chopped
  • 16 tablespoons reduced-fat Mexican cheese, shredded

Instructions

For the slow cooker:

  • Add the chicken, garlic powder, salt, pepper and chicken broth to the slow cooker. Cook on high 4 hours, or low 6 hours.
  • Remove chicken from the slow cooker and shred. Stir in the BBQ sauce.

For the Instant Pot:

  • Add the chicken, garlic powder, salt, pepper and chicken broth to the Instant Pot.
  • Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
  • When the time is up let the pressure manually release for 5 minutes, then release the pressure and remove the lid.
  • Remove the chicken from the Instant Pot and shred it. Add the BBQ sauce and mix together.

Assembling the wrap:

  • Lay out 1 tortilla. Add lettuce, 1/4 cup of the BBQ chicken, red onions and 2 tablespoons of cheese. Repeat with the remaining tortillas. Add extra BBQ sauce if desired.

Notes

NUTRITION INFORMATION:
1 of 8 servings (There are 4g net carbs per serving)
213 calories, 8g total fat, 4g saturated fat, 850 mg sodium, 21g total carbohydrate, 17g dietary fiber, 1g sugar, 27g protein (myfitnesspal.com)