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Barbecued Chicken Wraps
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  • 6 pitas (6-inch)
  • 2 cups (475 ml) Western Barbecue Sauce (see recipe below)
  • 2 cups (475 ml) chopped cooked chicken
  • 1/2 lb (.2 kg). smoked Gouda cheese, cut into 1/4-inch slices
  • 1/2 medium red onion, sliced thinly
  • 1/4 cup (60 ml) chopped cilantro
  • Additional barbecue sauce and chopped cilantro for garnish
  • Ingredients for Western Barbecue Sauce:
  • 2 tbsp (30 ml) butter
  • 1/2 cup (125 ml) chopped onion
  • 2 garlic cloves, minced
  • 2 cups (475 ml) tomato puree
  • 1/4 cup (60 ml) red wine vinegar
  • 1 tsp (5 ml) Tabasco sauce
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 cup (225 ml) brown sugar
  • 1/2 cup (125 ml) apple juice
  • Preheat the oven to 400 degrees (200 C.).
  • Set the pitas on a cookie sheet.
  • Spread each with 1/4 cup (60 ml) Western Barbecue Sauce (see directions for making sauce below).
  • Top with chicken, smoked Gouda and onion.
  • Bake the pitas for 15 to 20 minutes, until the cheese is melted and golden-brown.
  • Remove from the oven, sprinkle the top with chopped cilantro, and roll up.
  • Secure with toothpicks.
  • Serve with additional barbecue sauce and chopped cilantro.
  • Directions for Barbecue Sauce:
  • Melt the butter in a small saucepan, then add the onion and garlic.
  • Saute for two or three minutes, until the vegetables have released their oils.
  • Add the remaining ingredients and bring to a simmer.
  • Cook for 15 to 20 minutes.
  • Taste for seasoning and adjust if necessary.
  • If you prefer your sauce sweeter, add additional brown sugar; if you prefer it hotter, add more Tabasco.
  • Refrigerate until ready to use.
  • Makes about 3 cups (700 ml) sauce.

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