Grilled Apricot Chicken

Prepare grill for grilling. In a shallow dish, coat chicken breasts in olive oil, salt and pepper. In a small bowl, add apricot preserves and chipotle and stir until well combined; set aside. Grill chicken breasts over medium high heat, turning midway through cooking, about 4 minutes per side. When chicken is cooked through, brush each chicken breast liberally with apricot glaze, turning to coat all sides. Leave on the grill just long enough for glaze to adhere to the chicken. Remove from grill and allow to rest 5 minutes.

Meanwhile, heat flour tortillas in microwave for about a minute to make them pliable. Slice chicken diagonally into bite size pieces.

Wrap assembly:
On the center of the tortilla, add lettuce, about a tablespoon of cheese, about a tablespoon of dressing, chicken pieces and some green onions. Roll up burrito style, folding in both sides and rolling up lengthwise. Cut in half to serve. Repeat with remaining tortillas. Eat ‘em up!

Enjoy!

Miss