This weekend’s recipe is pulled BBQ chicken wraps!
Here are the ingredients!
5 large boneless chicken breasts
1/3 cup of salt- for the brine
5 cups of water - for the brine
2 cups of finely chopped white onion
1 cup of Savory Spice Southern Gold BBQ sauce
1 teaspoon of Savory Spice Buffalo Dry Sauce seasoning
3 tablespoons of McCormick BBQ Potato Chip seasoning
1 tablespoon of onion powder
1 tablespoon of minced garlic
1 tablespoon of minced onion
10 spinach tortillas
First, I mixed the the buffalo seasoning, the BBQ seasoning, the onion powder, the minced garlic and the minced onion in a small bowl and then put a lid on it.
For the brine, I placed the frozen chicken in a large metal bowl and poured the water over it and added the salt. I covered the bowl with foil and placed it in the fridge Thursday morning.
On Friday morning, I took the chicken out of the brine, patted it dry with a paper towel, and placed it all in my crockpot. I added the frozen white onion, the BBQ sauce and the small bowl of seasoning that I measured out on Thursday and cooked it on high for 3 hours.
When it had 30 minutes left, I pulled all of the chicken out, placed it on a large cutting board, shredded it with 2 large forks, placed it back in the crockpot, and let it simmer in the broth for the remaining time.
Once it was done, I served it in some spinach tortillas. I did not make an extra side for this.