Mesquite Chicken Wraps
Mesquite Chicken Wraps get their smoky flavor from a handful of wood chips tossed straight onto the coals. Soaking the chips for 30 minutes makes them smolder rather than flare, so the chicken takes on a steady, resinous smoke while it cooks. Shredded and mixed with Monterey Jack, the meat melts into the warm tortilla as it rests. It is a simple grill-side lunch with very few ingredients.
Instructions
Brush the chicken breasts with olive oil. Season them very generously on both sides with salt and pepper, then set them aside.
Preheat a charcoal grill. Scatter the soaked mesquite chips over the hot coals and put the grate back in place.
Lay the chicken on the grate and cook it, turning often, until the internal temperature reaches 165°F. Move it to a plate and let it rest for 5 to 10 minutes.
Shred the rested chicken with two forks and toss it with the grated cheese. Spoon the mixture into each tortilla and roll it up lengthwise.
Let the wraps sit until the cheese has melted, then serve.
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