Pulled Chicken Barbecue Wrap

Total Time
37 min
15 min
22 min
Habanero hot sauce, Worcestershire sauce, garlic and onion give our homemade BBQ chicken wraps classic Southern flavor.


diet cola

1 cup(s)


1 cup(s)

Worcestershire sauce

¼ cup(s)

hot pepper sauce

1 tsp, habanero-variety recommended

steak sauce

3 Tbsp

dehydrated onion flakes

1 tsp

garlic powder

1 tsp

uncooked boneless skinless chicken breast(s)

1½ pound(s)

table salt

tsp, or more

black pepper

tsp, or more

whole wheat tortilla(s)

4 medium

mixed greens

1 cup(s)


  1. Preheat grill or broiler.
  2. Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce, onion flakes and garlic powder in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.
  3. Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill or broil chicken until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces with 2 forks (so you don’t burn your hands).
  4. Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat chicken.
  5. Divide chicken mixture among tortillas, spooning about 1 cup of filling onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward center to enclose filling. Yields 1 wrap per serving.


For a change of pace, serve the chicken mixture over mashed potatoes or rice. Or plate it with light slaw and cornbread.

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