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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
The Grill Dads Smoked Buffalo Chicken Wrap

Bear Mountain BBQ

The Grill Dads Smoked Buffalo Chicken Wrap

We're going to say something that's going to upset people: we marinated the chicken in mayo. Take a breath. It works, and it is making chicken breast cool again. Thanks Kenji. The mayo coats the chicken in a layer of fat that holds moisture through the smoke, and the egg and acid in it help the outside brown. You end up with juicier chicken and better color than you'd get naked on the grate. We thought it was crazy too. Then we ate it.

The other thing we're going to push on: everybody loves breaded chicken, chicken cutlets, all of it. But you get more flavor from the grill, the smoke, and the fire than you'll ever get from a breading. The trade-off is crunch — and honestly, by the time breaded chicken is buried under lettuce, dressing, and sauce, that crunch is gone anyway. So we replace it where it actually survives: wonton strips right in the wrap. Crunchier than soggy breading, and the smoked chicken underneath tastes like something.

This is a giant wrap built on a sixteen-inch tortilla, and our measurements are a starting point, not a rulebook. A wrap is a personal thing. Want more protein? Add another breast. Want it lighter? Pull back on the chicken and dressing and load up the greens. Build the one you actually want to eat.

Pellets

Gourmet Blend

Serves

Makes 4 giant wraps

Steps

  1. Put the six chicken breasts in a large bowl. Add the mayo, kosher salt, Frank's, garlic powder, cayenne, and a few cracks of black pepper.
  2. Toss until every breast is evenly coated with no dry spots. You want a thin, slick film, not a thick layer — the mayo is there to hold moisture and help browning, not to build a crust.
  3. Let it sit for at least 30 minutes, up to a couple hours.
  4. Combine the Frank's, butter, and honey in a small saucepan over low heat.
  5. Warm it just until the butter melts and everything comes together. Whisk it smooth and set it aside. That's the 4-2-1 ratio — four parts hot sauce, two parts butter, one part honey — and it scales however big you need it.
  6. Halve the cherry tomatoes, put them in a bowl, and hit them with a pinch of salt. Let them sit while the chicken cooks.
  7. The salt pulls water out of the tomatoes and concentrates their flavor, which matters in a wrap where you're already fighting moisture. When it's time to build, lift the tomatoes out with your hands and leave the juice behind in the bowl. Wet tomatoes are how you end up with a blowout.
  8. Preheat your smoker to 350°F using Bear Mountain Gourmet Blend pellets.
  9. Put the chicken over the hottest part of the smoker, right above the fire pot. Flip it every couple of minutes so it colors evenly and picks up a little caramelization on the outside.
  10. Cook until the chicken hits an internal temperature of 152 to 155°F.
  11. Let the chicken rest for at least 20 minutes. This lets carryover finish the cook and the juices redistribute, so they end up in your wrap instead of on the cutting board.
  12. Cube the rested chicken into 1/2 to 3/4 inch pieces.
  13. Taste a piece now, before it goes anywhere. This is your last honest chance to fix the seasoning — if it needs more salt, add it here.
  14. Toss the cubed chicken in the buffalo sauce until every piece is coated. Taste again — the buffalo sauce brings its own salt, so this is where the whole thing comes into balance.
  15. Lay a sixteen-inch tortilla flat. Build a line of filling about ten inches long, set slightly below center so you've got enough tortilla to roll over the top.
  16. Layer in this order, measuring with your heart: Romaine (about 2 cups), Red onion, Shredded carrot, Salted tomatoes (lifted out of their juice), Blue cheese crumbles and shredded cheddar, Blue cheese dressing (about 1/4 cup), Wonton strips, Buffalo chicken on top.
  17. Keep the wonton strips above the dressing and under the warm chicken so they hold their crunch instead of going soft.
  18. Fold the sides in, then roll it up tight from the bottom, tucking as you go. Wrap in aluminum foil to hold it all together.
  19. Slice in half on the bias so you can see everything going on inside. Serve with extra blue cheese dressing on the side for dipping — we keep the dressing inside the wrap light on purpose so it doesn't get soggy, and let people add more if they want it.

Ingredients:

For the Chicken

  • 6 boneless skinless chicken breasts (about 8 oz each, roughly 3 lbs)
  • 1/2 to 3/4 cup mayonnaise
  • 1 TBSP kosher salt (use half if using table salt)
  • 1 TBSP Frank's RedHot
  • 1 TSP garlic powder
  • 1/2 TSP cayenne
  • Fresh cracked black pepper

For the Buffalo Sauce

  • 1/2 cup Frank's RedHot
  • 1/4 cup butter
  • 2 TBSP honey

For the Build (per wrap, makes 4)

  • 4 sixteen-inch flour tortillas
  • 4 romaine hearts, chopped (about 2 cups per wrap)
  • 1 large red onion, thinly sliced (about 1/4 per wrap)
  • 1 cup shredded carrots (1/4 cup per wrap)
  • 1 pint cherry tomatoes, halved and salted
  • 8 oz blue cheese crumbles (about 1/2 cup per wrap)
  • 8 oz shredded cheddar (about 1/2 cup per wrap)
  • Blue cheese dressing (1/4 cup per wrap, plus extra for serving)
  • 2 cups wonton strips (1/2 cup per wrap)
  • Aluminum Foil

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