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Barbecued Chicken Wraps

6 pitas (6-inch)
2 cups (475 ml) Western Barbecue Sauce (see recipe below)
2 cups (475 ml) chopped cooked chicken
1/2 lb (.2 kg). smoked Gouda cheese, cut into 1/4-inch slices
1/2 medium red onion, sliced thinly
1/4 cup (60 ml) chopped cilantro
Additional barbecue sauce and chopped cilantro for garnish
2 tbsp (30 ml) butter
1/2 cup (125 ml) chopped onion
2 garlic cloves, minced
2 cups (475 ml) tomato puree
1/4 cup (60 ml) red wine vinegar
1 tsp (5 ml) Tabasco sauce
2 tbsp (30 ml) Worcestershire sauce
1 cup (225 ml) brown sugar
1/2 cup (125 ml) apple juice


Preheat the oven to 400 degrees (200 C.). Set the pitas on a cookie sheet. Spread each with 1/4 cup (60 ml) Western Barbecue Sauce (see directions for making sauce below). Top with chicken, smoked Gouda and onion. Bake the pitas for 15 to 20 minutes, until the cheese is melted and golden-brown. Remove from the oven, sprinkle the top with chopped cilantro, and roll up. Secure with toothpicks. Serve with additional barbecue sauce and chopped cilantro. Melt the butter in a small saucepan, then add the onion and garlic. Saute for two or three minutes, until the vegetables have released their oils. Add the remaining ingredients and bring to a simmer. Cook for 15 to 20 minutes. Taste for seasoning and adjust if necessary. If you prefer your sauce sweeter, add additional brown sugar; if you prefer it hotter, add more Tabasco. Refrigerate until ready to use. Makes about 3 cups (700 ml) sauce.

Source: online-cookbook.com