Fody's BBQ Chicken Salad Wraps

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Cooking Time: 15 minutes

Makes 4 servings

Description of Fody's BBQ Chicken Salad Wraps

Everything you love about BBQ chicken salad turned into a tasty wrap! Fresh lettuce, corn, chopped bell peppers and tomatoes are tossed with Fody’s Garden & Herb dressing then stuffed inside gluten free tortillas with diced BBQ chicken! These chicken salad wraps are so easy and delicious and perfect for an on-the-go low FODMAP lunch!

Fody's BBQ Chicken Salad Wraps Ingredients:

  • 4 10-inch LOW FODMAP gluten free tortillas
  • 1 lb. raw chicken tenders
  • ¼ cup Fody’s BBQ Sauce
  • 2 cups green leaf lettuce, chopped
  • ¼ cup canned corn, drained and rinsed
  • ½ cup red bell pepper, roughly chopped
  • 12 cherry tomatoes, roughly chopped
  • ½ cup Fody’s Garden & Herb Dressing
  • Salt & black pepper, to taste

        Directions for Fody's BBQ Chicken Salad Wraps

        Preheat your oven to 375 degrees and spray a baking dish with cooking spray.

        Then place your chicken tenders in the dish and season them with salt and pepper. Bake your chicken for 15-20 minutes then let them cool completely. Once your chicken tenders are cool, cut them into bite-size pieces and toss them in your bbq sauce. Set them aside once done.

        Next mix your lettuce, corn, bell pepper and tomatoes together in a large bowl and pour up to a ¼ cup of Fody’s Garden & Herb Dressing over the top. Toss the salad until all ingredients are evenly coated.

        Then take one tortilla and spread one tablespoon of your remaining dressing over it. Place ¼ of your salad in the center of your tortilla and layer it with ¼ of your bbq chicken.

        Next fold the sides of your tortilla in towards the middle and start rolling your tortilla upwards. (Your filling should be encased inside the tortilla.) Place your wrap seam side down on a cutting board and repeat the process with your remaining tortillas and filling.

        When you’re ready to serve your BBQ chicken salad wraps, slice each wrap in half and serve immediately.


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Caitlin Monson

        Caitlin Monson is the photographer and content creator behind Kalefornia Kravings. Her love of cooking started at a young when she was constantly in the kitchen with her mother helping her stir, lining up ingredients and of course (the best part) licking the spoon! This passion later grew into what it is today as she strives to not only create delicious tasting recipes but also recipes that are gut healthy and easily approachable by the everyday cook.

        At Kalefornia Kravings you’ll find simple easy to follow recipes that still taste delicious and are made with better for you ingredients! You can follow along with her on Instagram @kalefornia_kravings or check out her website www.kaleforniakravings.com

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        Garden Herb Salad Dressing
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        $6.99
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