Grilled BBQ Chicken Wraps & Margarita Grilled Corn

(originally made 8/2009)

Though both of these recipes are supposed to be prepared on the grill, the remnants of Hurricane Bill made it necessary to improvise    :)    I had leftover shredded grilled chicken from Friday, so I heated that through with the sauce.   The only difference from the finished recipe is no grill marks on the outside.     I boiled the corn inside, rubbed it with butter, and the sprinkled it with the limed salt & chili powder.   Corn this year hasn't been great with the weather, and this made it fantastic!    Both recipes got the thumbs up and have been put in the family favorites list.   Thank you so much, Linda!!!

Real dark due to the storm, but this was the best I could do for a pic without washing it out with flash.   Pic is of Tim's plate, which was done without tomatoes, he doesn't eat them:

                        Cllw's Margarita Grilled Corn

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               ears  fresh corn in husks
  4               tsp.  finely shredded lime peel (peel from 2 to 3 limes)
  2               tsp.  kosher salt or sea salt
     1/3           cup  butter -- melted
  1               tsp.  chili powder
  1              Small  Limes (optional)

1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot; cover with water. Soak 2 to 4 hours; drain well. Peel back husks and pat corn dry with paper towels.
2. For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.
3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. (For gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)
4. To serve, remove ties from corn; peel back husks. Pass remaining butter, lime salt, chili powder, and limes for squeezing.

Nutrition Facts
Servings Per Recipe 8 servings Calories 147, Total Fat (g) 9, Saturated Fat (g) 5, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 20, Sodium (mg) 553, Carbohydrate (g) 17, Total Sugar (g) 3, Fiber (g) 3, Protein (g) 3, Vitamin C (DV%) 13, Calcium (DV%) 1, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet


NOTES : Raining, had to cook corn inside, definitely would be a 10 done on the grill as recipe states!

 Grilled BBQ Chicken Wraps

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                lb.  boneless skinless chicken breasts -- used left over grilled shredded chicken
  3              Tbsp.  KRAFT Zesty Italian Dressing
     1/2           cup  KRAFT Original Barbecue Sauce -- divided, used something with "honey" in the title
  4                     flour tortilla -- 10"
  1                cup  KRAFT Shredded Mild Cheddar Cheese -- used mexican blend
  1                     tomato -- chopped

HEAT grill to medium heat.

BRUSH chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce for the last few minutes. Cut into strips.

SPOON remaining sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.

GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.

Nutrition InformationCalories  550 Total fat  21 g   Saturated fat  8 g Cholesterol  95 mg Sodium  1260 mg Carbohydrate  52 g   Dietary fiber  3 g   Sugars  12 g Protein  37 g Vitamin A  15 %DV Vitamin C  8 %DV Calcium

NOTES : Rained, couldn't finish these on the grill.      Definitely could be done in crockpot and then finished in grill pan.   Would also be good served on buns.


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