Grilled Barbecue Chicken Wraps

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These wraps were a part of last week’s meal plan & I’m finally getting around to getting the recipe up.  I’ve made these wraps for Caleb & I a few times since we’ve been married, but somehow they got forgotten last grilling season.  I’m so thankful they came to mind again this year & we were able to enjoy them alongside some yummy sweet corn!

If you love grilling season as much as I do, give these a try!  It’s a nice shake up from the hamburger norm & super tasty as well!

Grilled Barbecue Chicken Wraps

1 lb chicken breasts or thighs

1/2 c. barbecue sauce, divided

4 large tortillas

1 c. shredded cheese

1 tomato, chopped

1 sweet pepper, sliced (optional)

Preheat grill to medium heat.  Using a basting brush, brush chicken with a few tablespoons of barbecue sauce {be sure to pour barbecue sauce into a separate bowl so you don’t contaminate the remaining sauce with the raw chicken}.

Grill chicken until cooked through, approximately 6-8 minutes on each side.  Remove from grill & slice.

Spread remaining barbecue sauce onto tortillas.  Top with sliced chicken, cheese, tomatoes & peppers.

Roll tortillas into wraps, burrito style.  Place onto grill, seam sides down.  Grill about 5 minutes, turn & grill another 3-4 minutes.

Enjoy!!

Recipe adapted from Kraft Foods

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Aloha Burgers

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A couple of nights ago, we made one of my favorite summer meals, Aloha Burgers!  Caleb & I fell in love with Aloha Burgers (or Hawaiian burgers) back when we were dating & would frequent Red Robin.  After we got married & moved hundreds of miles away from the nearest Red Robin, we decided we should try making our own version.  After trying a few different methods, in particular with the teriyaki seasoning, I think we’ve come up with a super yummy, & easy, summer meal.   I may even venture to say we like them better than the original. :)

Aloha Burgers

1 lb ground beef

1/4 c teriyaki sauce/marinade

1/8 t sea salt

1/4 t fresh ground pepper

4 thick slices cheddar cheese

fresh pineapple slices

real mayonnaise

whole wheat buns/bread

In a small bowl, mix together ground beef, teriyaki, salt & pepper.  Patty beef into 4 burgers & refrigerate for at least 20 minutes.

Preheat grill.

Grill burgers until internal temperature reaches 160° F.  Top burgers with cheese slices for just a minute to melt.

Carefully grill pineapple slices over med-high heat, just until you can see grill lines.

If desired, toast split whole wheat buns or bread slices for 30 to 60 seconds on the grill.

Assemble by placing a dollop of mayonnaise onto the bun, top with burger, cheese & pineapple slices.

Serve with a side salad or veggie.  Enjoy!!

7/30/13 Linked up to Chef-In-Training’s Tuesday Talent Show


Grilled Hash9

Grilled Cheesy Beef & Vegetable Hash

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We have been experiencing some unusually warm, some days even hot, weather here these past couple of weeks.  I for one, am loving it!  Although we tend to fire up the grill year-round here, these warm days get me extra excited about grilling out!

Fortunately, both Caleb & I are big fans of regular ole’ cheeseburgers, because those seem to find there way onto our menu almost weekly around here in the Summer, but sometimes it’s nice to change it up a bit.

On this particular night, I decided to throw together some of our favorite ingredients & see what happened.  The result was delicious!  Absolutely nothing fancy about it (that’s how we roll around here), just yummy, filling & simple food!

So, here’s how it went down…

Take a small roasting pan, or other grill-worthy pan & pour in approximately 1 tablespoon of melted coconut oil (butter would work too).

Then, fill it with 6 medium potatoes(I used a combo of yukon golds & red potatoes because that’s what I had on hand, use what you have) that have been washed & cut into 1/2 inch chunks.

Top with 1 pound of ground beef that has been broke up.

Then top with 3 carrots that have been washed, peeled & sliced…

and 1/2 cup of frozen peas, seasoned salt, garlic salt & pepper (I generally don’t measure spices.  Just use your judgement.)

Cut 1-2 tablespoons of butter into chunks and dot on top.

Cover & place on pre-heated grill, on medium heat (use indirect heat if possible) for 45 minutes, stirring after 30.

When potatoes are fork tender & there’s no pink left in the meat, top with 1 cup of shredded cheddar cheese, a sprinkle of parmesan & a sprinkle of parsley.

Cover & grill for an additional 3-5 minutes, or until cheese is all melted.

Serve & enjoy!

Makes 5-6 generous servings.

Note – This is an extremely versatile dish!  Use whatever veggies you have on hand or that your family likes!

A more “viewer-friendly” version:

Grilled Cheesy Beef & Vegetable Hash

1 T. melted coconut oil (or butter)

6 med. potatoes (any variety will do), washed & cut into 1/2 in. chunks

1 lb ground beef

3 carrots, washed, peeled & sliced

1/2 c. frozen peas

Seasoned salt, garlic salt & pepper, to taste

1-2 T. butter

1 c. shredded cheddar cheese

Parmesan

Parsley

Take a small roasting pan, or other grill-worthy pan & pour in melted coconut oil.  Then, fill with potatoes.  Top with ground beef that has been broke up, carrots, peas, seasoned salt, garlic salt & pepper.  Cut butter into chunks and dot on top.  Cover with lid or foil & place on pre-heated grill, on medium heat (use indirect heat if possible) for 45 minutes, stirring after 30.  When potatoes are fork tender & there’s no pink left in the meat, top with shredded cheddar cheese, a sprinkle of parmesan & a sprinkle of parsley.  Cover & grill for an additional 3-5 minutes, or until cheese is all melted.  Serve & enjoy!

Makes 5-6 generous servings.

Edited 7/17/12 to add: Submitted to Chef-In-Training’s Tuesday Talent Show