Ingredients:

  • 1.5 lbs chicken breast, diced small
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup smoky BBQ sauce
  • 2 tbsp Mike’s Hot Honey
  • 1 tsp apple cider vinegar
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat (approx 400°F) and apply a thin layer of avocado oil.
  2. Spread the seasoned chicken breast across the surface in a single layer and sear undisturbed for 3 minutes until a mahogany crust forms. Place sliced red onions on the side of the griddle to soften.
  3. Whisk BBQ sauce, hot honey, and apple cider vinegar. Once chicken is 90% cooked, drizzle the mixture over the meat and onions. Toss rapidly until the glaze thickens and lacquers the protein. Move to the cool zone.
  4. Clean a section of the griddle and apply fresh oil. Lay down flour tortillas and cover the entire surface with shredded cheese to act as a binder.
  5. Distribute the glazed chicken, onions, and fresh cilantro over one half of each tortilla. Fold and press until the exterior is crisp and the cheese is fully melted.