Recipe: BBQ Chicken Wraps (with homemade barbecue sauce using tomato paste)

BBQ CHICKEN WRAPS

4 boneless chicken breast halves
2 eggs
2 cups all-purpose flour
1 1/2 tsp. dry mustard, divided use
1/2 tsp. garlic powder
1 1/2 tsp. ground black pepper
1/2 tsp. paprika
2 tsp. salt, divided use
FOR THE BARBECUE SAUCE:
1 (6 oz.) can tomato paste
1/4 cup dark brown sugar, firmly packed
1/4 cup honey
2 Tbsp. Worcestershire
1 tsp. chili powder
1/3 cup chopped red onion
FOR COOKING THE CHICKEN:
1 cup vegetable oil
1/2 cup butter
FOR SERVING:
5 large flour tortillas
2 cups shredded lettuce

Beat eggs in medium bowl; set aside.

In large bowl, combine flour, 1 teaspoon dry mustard, garlic powder, black pepper, paprika and 1 teaspoon salt. Mix well.

Dip chicken in eggs then in flour mixture. Repeat process by dipping chicken pieces a second time in egg then flour mixture. Refrigerate until ready to cook.

TO MAKE THE BBQ SAUCE:
In medium saucepan, combine tomato paste, brown sugar, honey, Worcestershire, remaining 1/2 teaspoon dry mustard, chili powder, 1/2 teaspoon salt and onion, Heat over medium low heat, stirring occasionally until ready to serve.

TO COOK THE CHICKEN:
Heat vegetable oil and butter in large frying pan over medium high heat until oil is hot and butter is melted. Place chicken in frying pan and cook for 8 minutes. Turn chicken and cook 6 more minutes. Turn again and cook an additional 3 minutes. Remove from pan and let rest on paper towels. Sprinkle chicken with remaining 1/2 teaspoon salt.

TO SERVE:
Heat flour tortillas in microwave to soften and place on surface to prepare wraps.

Spread BBQ sauce on each tortilla, spreading the sauce to the edges. Cut the chicken into bite-sized pieces and place on BBQ covered tortilla. Top with shredded lettuce.

Roll each tortilla from one edge to the other, tucking bottom of the tortilla up as it rolls to close the bottom. Cut each in half and transfer to serving plate.

Adapted from source: National Chicken Council