Follow these steps for perfect results
chicken breasts
cooked and cut into strips
coleslaw mix
with carrots included
pinto beans
drained
ranch dressing
salt
pepper
green onions
chopped
flour tortillas
8 inch
cheddar cheese
shredded
barbecue sauce
Combine cooked chicken strips, coleslaw mix, drained pinto beans, ranch dressing, and chopped green onions in a bowl.
Season the mixture with salt and pepper.
Mix well to combine all ingredients.
Cover the bowl and chill in the refrigerator for 2 hours to allow the flavors to meld.
Preheat oven to 350 degrees Fahrenheit.
Place flour tortillas on a large baking sheet.
Sprinkle each tortilla with shredded cheddar cheese.
Bake in the preheated oven for 3-5 minutes, or until the cheese is melted and bubbly.
Remove the baking sheet from the oven.
Evenly distribute the chicken mixture over the melted cheese on each tortilla.
Drizzle barbecue sauce over the chicken mixture on each tortilla.
Roll up each tortilla tightly in a jellyroll fashion.
Slice each rolled wrap in half before serving.
Expert advice for the best results
Add a pinch of chili powder to the chicken mixture for a spicy kick.
Warm the tortillas slightly before filling to make them more pliable.
Serve with a side of sour cream or guacamole.
Everything you need to know before you start
15 minutes
The chicken mixture can be made ahead of time.
Serve sliced wraps on a plate with a drizzle of barbecue sauce and a sprinkle of green onions.
Serve with a side of tortilla chips and salsa.
Serve with a side salad.
Pairs well with the Tex-Mex flavors.
Complements the tangy ranch and barbecue sauce.
Discover the story behind this recipe
Popular Tex-Mex dish.
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