BBQ Chicken & Kidney Bean Protein Wraps

Ingredients

• •4 chicken legs
• •1/3 cup barbecue sauce
• •1 tsp sriracha
• •1 tsp garlic powder
• •1 can (15 oz) kidney beans, drained and rinsed
• •2 cups mixed vegetables, thinly sliced
• •1 tbsp sesame seeds
• •4 large flour tortillas

Directions

1. 1Season chicken legs with garlic powder, salt, and pepper on all sides.
2. 2Heat a skillet over medium-high heat and sear chicken legs 4 minutes per side.
3. 3Reduce heat to medium, add barbecue sauce and sriracha, cover and cook 20 minutes.
4. 4Remove chicken, shred meat off bones using two forks, discard bones.
5. 5Return shredded chicken to skillet, stir to coat fully in sauce, cook 2 minutes.
6. 6Add kidney beans to skillet and warm through for 3 minutes, stirring gently.
7. 7Warm tortillas in a dry pan 30 seconds each side.
8. 8Fill each tortilla with chicken-bean mixture, sliced vegetables, and a sprinkle of sesame seeds, then wrap tightly.

💡 Swap flour tortillas for large lettuce leaves to cut carbs even further without losing any of the flavor.

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