I apologize for interrupting the Mexican recipe-palooza going on in blog world right now, but this recipe was too good to hold off sharing until next week!

Remember these little treats? Well, this glorious wrap is their big brother.

What is that you see in there?!  Well, friends, let me tell you: chewy caramelized sweet plantains, creamy melted brie, and spicy/smokey bbq chicken.  Sweet + Savory + Salty + Spicy + Smokey = Does it get ANY better? 

I don’t even have words.  This is the best wrap ever! I know I say everything is the hubs’ favorite (because he always tells me that it is), but this REALLY is probably in his Top 3.  He FLIPS over this wrap. We might have made these twice last week (did I just admit that?).

One of the things I love about wraps is that there are no exact quantities.  I love that. I’ll tell you the ingredients (and how I prepared them), and you can adjust the quantities to YOUR liking, because let’s be honest, everyone’s personal tastes are different!

Once you get through Cinco de Mayo, you need to put these on your menu rotation.  You’ll thank me.

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BBQ Chicken, Brie, and Plantain Wrap

You can find frozen plantains in the ethnic foods freezer section at your local grocery store. You want the sweet ones (They are usually sliced). I buy the big ol' bag and keep them in our freezer (pulling out only what I need) since we LOVE plantains. You can also find small boxes (2nd one down) of them if you just want enough for the recipe.


Boneless Skinless Chicken Breasts (1/2 - 1 per wrap)
Garlic Salt
BBQ Sauce of choice (We use Bullseye: Original)

Spinach Wraps (we used Ole Xtreme Wellness: Spinach & Herb)
Frozen Sweet Plantains (2-3 pieces per wrap)
Brie Cheese, rind removed and sliced (1-2 oz per wrap)
Mixed Greens


For the Plantains: Ignore the cooking instructions on the box/bag your plantains. Pre-heat oven to 400°. Line a baking sheet with foil and spray with non-stick cooking spray. Lay frozen plantains out in a single layer (make sure none of them are overlapping).

Bake for a good 20-30 minutes, allowing them to caramalize and get that gorgeous chewy edge! They are done when they are nice and golden with dark brown edges. Remove from oven and allow to cool slightly. When cool enough to handle, slice each piece in half lengthwise, and set aside until ready to use.

For the Chicken: Season each piece with a sprinkling of garlic salt and cayenne pepper on both sides, throw them on the grill until cooked completely through (flipping halfway through). Baste both sides with BBQ sauce in the last 5 minutes or so of cooking. Remove from grill and slice into thin strips.

To Assemble: Lay wrap flat and add a small amount of mixed greens. Top with a few slices of chicken, some brie, and a some of the plantains (I like mine with lots of plantains!). If you want to get REALLY crazy - go ahead and add an extra drizzle of BBQ!

Carefully wrap the wrap up (burrito style), place on a baking sheet (seam side down), and put back into the 400° oven for just a few minutes (3-5 minutes). This allows the cheese to melt a little and the outside of the tortilla to crisp up slightly. Remove from oven, slice in half, and serve!