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Sandwiches - Barbecued Chicken Wraps

  • 2 (8-ounce) cans refrigerated crescent dinner rolls
  • 1 (18-ounce) package refrigerated original barbecue sauce with shredded chicken
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 ounces (1 cup) shredded sharp Cheddar cheese
  • 3/4 cup diced and seeded Italian plum tomatoes (about 2 medium)
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • Fresh fruit, if desired
  • Fresh cilantro sprigs, if desired

Heat oven to 375ยบ. Unroll dough from both cans onto work surface. Separate each into four rectangles and stretch slightly until it measures 5 1/2-x-5 inches, firmly pressing perforations to seal.
In a large bowl, combine barbecue sauce-shredded chicken, beans, 3/4 cup shredded cheese, 1/2 cup tomatoes, and 1/4 cup onions. Spoon about 1/2 cup chicken mixture lengthwise down half of each dough rectangle to within 1/4 inch of edges. Fold dough over filling and press edges to seal. Place on large, ungreased cookie sheet and sprinkle with remaining 1/4 cup of cheese.
Bake for 15 to 20 minutes or until deep golden brown. Meanwhile, spoon sour cream into small serving bowl; sprinkle with remaining 1/4 cup tomatoes and 1/4 cup onions.
To serve, cut each wrap in half crosswise. Serve with sour cream mixture. Garnish with fresh fruit and cilantro sprigs, if desired. Serve warm.
Yield: 8 servings.
Submitted By: Besse L. Gentry
Rutherford Farmers Co-op
Number of Servings: 8
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