Ingredients
- Taco-size flour tortillas: 8 count
- Chicken breasts: 2, boneless, skinless
- Garlic: 4 cloves, minced
- Butter: 4 tablespoons
- Honey: 2 tablespoons
- BBQ sauce: 1/2 cup
- Chili powder: 1 teaspoon
- Shredded cheddar cheese: 1 cup
Instructions
- Step 1: Cook chicken breasts. Either grill, bake, or pan-fry until cooked through (internal temperature of 165°F). Let cool slightly and shred with two forks.
- Step 2: While chicken is cooking, melt butter in a small saucepan over low heat. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn. Stir in honey and BBQ sauce. Simmer for 2-3 minutes until slightly thickened.
- Step 3: Add the shredded chicken to the garlic butter honey BBQ sauce in the saucepan. Stir to coat evenly and heat through. Add chili powder, mixing well.
- Step 4: Warm the tortillas according to package instructions.
- Step 5: Fill each tortilla with the garlic butter honey BBQ chicken mixture. Top with shredded cheddar cheese.
- Step 6: Serve immediately and enjoy!
Notes
- Leftover chicken filling can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken filling gently in a skillet over medium-low heat to prevent it from drying out.
- Garnish your tacos with a dollop of sour cream or a sprinkle of fresh cilantro for an extra burst of flavor.
- Don't overcook the garlic when making the sauce; burnt garlic will make the entire dish bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American