Even though it may not feel like it weather-wise, BBQ season has begun! I love to BBQ; it’s easy and everything always tastes so good (as long as it’s not over done). This is one recipe I make repeatedly throughout the summer - or even in the cold when I want to pretend it’s warm outside! These are also great recipes for entertaining.
I use low sodium fajita seasoning; it's less spicy and my kids liked it better than the regular one, plus, it's healthier!
Ingredients
Directions
Preheat BBQ to medium high heat.
In a medium size bowl toss chicken strips with fajita seasoning, I usually use 3/4 of the package OR a few sprinkles of Montreal Chicken Spice
Place seasoned chicken breasts directly on BBQ grills. Allow to cook for 3-5 minutes each side.
Meanwhile, place pepper strips and wraps on either the raised rack above the grills for indirect grilling, or directly on the BBQ grills. If you place them directly on the grills be sure to watch carefully as the wraps and peppers will cook a lot faster and burn more easily.
Flip the peppers and wraps so both sides get even grilled.
Remove peppers and wraps from heat once they have some grill marks on them. Be careful the wraps do not get over done otherwise they will become crunchy.
Once the chicken is cooked, remove from the grill.
In each wrap place whichever fillings you like.....cheese, chicken, peppers, cucumbers. Serve sour cream on the side for dipping.
Once wrap is filled, roll up. You can place it back on the BBQ grills for 1 minute to warm up and allow the cheese to melt, or serve right away.
Makes 10 wraps
Looking for more delicious BBQ recipes? Try Whole BBQ'd Cauliflower.
I love this meal because it is quick, tastes great, and is nutritious - and kids like it too! If you cannot find thin chicken cutlets, slice regular chicken breasts in half horizontally, cover with plastic wrap, and pound thin. You can also use whatever mixture of vegetables you like for the chicken topping.
Ingredients
In a medium saucepan over medium high heat, add 1 tablespoon oil. Season chicken cutlets with salt and pepper generously. Cook chicken cutlets in saucepan until lightly browned, around 3-5 minutes each side. Meanwhile, cook rice according to package direction, using regular or quick method. Combine grape tomatoes and red peppers. Add 1 tablespoon canola oil and season with salt. Mix well. When rice is done add 1 tablespoon oil and lemon juice, mix well. Top each chicken cutlet with tomato and red pepper topping. Serve with rice. Looking for more quick dinner ideas? Try Best Cashew Chicken Stir Fry Recipe or Quick and Delicious Chicken Drumstick Recipe. 
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