Side Pannel
BBQ Chicken Pinwheels
BBQ Chicken Pinwheels
- Recipe Submitted by maryjosh on 02/02/2017
Ingredients List
- 5 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 Tbsp olive oil
- ½ cup red onions, diced
- ½ tsp cumin
- ½ tsp paprika
- ½ cup barbecue sauce
- 4 Flatout flatbreads
- ½ cup cheddar cheese, shredded
- ½ cup smoked gouda cheese, shredded
- {optional} ¼ cup fresh cilantro, chopped
Directions
Preheat oven to 375°F.
Using a large skillet, add chicken breasts, broth and enough water to cover chicken. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, or until chicken is fully cooked.
Transfer chicken to a cutting board and shred using 2 forks; set shredded chicken aside.
Place olive oil and onions in skillet and cook for 3-4 minutes, or until onions begin to soften. Add shredded chicken, barbecue sauce, cumin and paprika; stir and continue cooking for 2-3 more minutes.
Divide BBQ chicken mixture between 4 flatbreads. Sprinkle shredded cheddar and gouda on top.
Roll up each flatbread lengthwise. Slice each roll into 1” slices and place cut-side down on a parchment-lined baking sheet.
Bake at 375°F for 14-16 minutes, or until flatbreads are slightly golden in color.
Let cool for 5 minutes and then sprinkle pinwheels with fresh cilantro before serving.
Using a large skillet, add chicken breasts, broth and enough water to cover chicken. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, or until chicken is fully cooked.
Transfer chicken to a cutting board and shred using 2 forks; set shredded chicken aside.
Place olive oil and onions in skillet and cook for 3-4 minutes, or until onions begin to soften. Add shredded chicken, barbecue sauce, cumin and paprika; stir and continue cooking for 2-3 more minutes.
Divide BBQ chicken mixture between 4 flatbreads. Sprinkle shredded cheddar and gouda on top.
Roll up each flatbread lengthwise. Slice each roll into 1” slices and place cut-side down on a parchment-lined baking sheet.
Bake at 375°F for 14-16 minutes, or until flatbreads are slightly golden in color.
Let cool for 5 minutes and then sprinkle pinwheels with fresh cilantro before serving.
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