Smokehouse Chicken Salad Wraps

• 4 small boneless skinless chicken breasts
• 1/2 cup barbecue sauce (Diana Sauce, Western Smokehouse Flavour)
• 1/3 cup red pepper, finely chopped
• 2/3 cup green onion, finely chopped
• 2 tablespoons prepared ranch salad dressing
• 1 cup cheddar cheese, shredded
• 4 large lettuce leaves
• 4 large flour tortillas

1. Preheat grill to medium-high; grease grate well. Grill chicken, turning as needed for 12-15 minutes or until cooked through. Baste chicken liberally with half of the Diana Sauce during the last 5 minutes; cool chicken and coarsely chop. Toss chopped chicken with remaining Diana Sauce, red pepper, green onion, and ranch dressing until combined. Divide chicken mixture and cheese between four lettuce-lined tortillas. Roll up and secure closed with toothpicks.
2. TIP: Chicken is cooked through when an instant-read thermometer inserted into the center of the meat registers 165u0b0F.
3. Leftover chicken can easily be used to make this wrap instead of the grilled chicken.

chicken breasts, barbecue sauce, red pepper, green onion, salad dressing, cheddar cheese, lettuce leaves, flour tortillas

Taken from www.food.com/recipe/smokehouse-chicken-salad-wraps-346356 (may not work)