1⁄2 Cup (8 tbs), divided (Bull'S Eye Memphis Style)
10 inch flour tortillas
1 , chopped
1. HEAT grill to medium heat. Brush chicken with dressing. Grill 6 to 8 min. on each
side or until done (165ºF), brushing with 1/4 cup barbecue sauce for the last
few minutes. Cut into strips.
2. SPOON remaining BBQ sauce down centers of tortillas; top with chicken, cheese and
tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.
3. GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.