Blue Bird Bistro shares their recipe for barbecue chicken wraps.
Smoked Chicken Rub
1/4 cup salt
1 Tbs coriander powder
2 tsp pepper
1 1/2 tsp garlic powder
1 tsp onion powder
Instructions: Combine all ingredients together. Rub on chicken prior to smoking.
smoked chicken rub
½ cup flour
Instructions: Season all purpose flour with the chicken rub seasoning. Slice rings of onion on the mandolins' thinnest setting and dredge raw onion in the flour. Fry until golden brown.
9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt
1/3 cup butter
1/2 cup cool water
Instructions: Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the butter to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side.
1tsp garlic powder
1 Tbs paprika
1 Tbs chili powder
2 tsp pepper
1 Tbs salt
2 Tbs sugar
2 1/2 cup apple cider vinegar
1 cup olive oil
Instructions: Combine all ingredients together in a blender.
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