Lebanon Reporter

Z_CNHI News Service

September 5, 2013

BBQ My Way: Grilled chicken wrap with spicy slaw

Today's column focuses on a fantastic wrap that is easy to make, healthy, inexpensive and most importantly, delicious. In fact, I've been fixing them on the weekends so my wife and I can take them to work for our lunches. It is refreshing with a bit of a bite delivered from the broccoli slaw.

Say what?

You heard me. Broccoli slaw. 

Let's begin.

Most importantly, to allow these wraps to reach their full potential, it is important we review how to properly grill chicken breasts. The danger with grilling chicken breasts is that there is a small range of time where the chicken goes from undercooked, to perfectly cooked, to leather. And in this case, we use boneless and skinless chicken breasts, so the margin of error is even tighter. If grilled over direct heat, the outside becomes rubbery or leathery by the time the chicken is fully cooked (160 degrees Fahrenheit)

We did this recipe on a gas grill. The first thing I did was preheat all areas of the grill on high heat. While that was happening I sprinkled my pork rub on the breasts (recipe below, though you can use any sort of seasoning you like.) Once the grill is hot, I turn off one of the flame sources on the left or right. If I am using charcoal, I use indirect heat.

Place the breasts on the end of the grill that has no flame underneath it. We cooked four breasts which yielded 8 wraps. Close the lid and allow the chicken to cook for 7 to 10 minutes. Flip and allow to cook for another 5 minutes. Now move the chicken to the area of the grill that is over the flames. Finish cooking over the direct heat to provide the chicken with the outdoor grilled texture, turning occasionally. Bring in the chicken and let it rest.

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