Portion Size: 1 wrap; approx.  ½ cup. Chicken with sauce ½ cup vegetables and cheese,  1 tortilla

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ pounds boneless skinless chicken breast	Cut into strips.
Water
1/2 teaspoon salt
1 ½ teaspoons oil
1/4 cup onion	Washed, peeled and finely chopped.
1/4 cup molasses
1/2 cup catsup
1 1/2 tablespoons prepared mustard
2 tablespoons vinegar
8 whole grain flour tortillas	Sized 8 to 10 inches.
2 carrots	Washed, peeled, and shredded.
1 green pepper	Washed, halved, cored, seeded and finely chopped
2 cups shredded lettuce	Washed, trimmed and finely chopped
1 large tomato chopped	Washed, trimmed and finely chopped
1 ½ cups shredded low fat Monterey Jack cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 325 degrees.
2	Place chicken in a large skillet.  Add water to cover and salt.  Bring to a boil over high heat.
3	Reduce heat to low. Cover and simmer 10 to 15 minutes. Remove to warm platter.	Cook until chicken reaches internal temperature of 165 degrees F.
4	For barbecue sauce, heat oil over medium heat.  Add onion; cook, stirring occasionally, 3 to 5 minutes.
5	Add molasses catsup, and mustard and vinegar; heat to boiling.  Reduce heat to low and simmer 10 minutes.
6	Drain chicken and add to barbecue sauce.  Toss together until well coated and heated through.
7	To assemble wraps, place small portion of chicken across center of 1 tortilla.
8	Top each with carrot, green pepper, lettuce, tomato and cheese.  Fold in sides.  Repeat with remaining ingredients to make 7 more wraps.