Not quite pizza, not quite calzones, and way more exciting than a typical wrap: These BBQ Chicken Pizza Pockets are in a league of their own!
1 organic boneless skinless chicken breast
2 Julia’s TableⓇ Sweet Potato Wraps
¼ cup prepared low-sugar barbecue sauce
½ cup shredded organic white Cheddar cheese
1 tablespoon preferred vegetable oil, divided
Place chicken in a medium saucepan. Add cool water to cover, then bring to a boil over medium-high heat. Reduce heat to simmer gently until the internal temperature of the chicken reaches 160℉. Use tongs to transfer chicken to a cutting board. Let cool slightly.
When chicken is cool enough to handle, shred with 2 forks.
Lay wraps flat on a countertop. Spread each with 2 tablespoons barbecue sauce. Divide chicken between wraps, placing it in a wide strip in center of wraps. Sprinkle chicken with cheese.
Fold in sides of wraps, then roll up tightly.
In a medium nonstick skillet heat 1½ teaspoons oil over medium heat. Place 1 wrap in skillet seam-side down and cook until browned. Flip to brown second side. Transfer to a plate and repeat with remaining oil and wrap.