Ingredients
1/3 cup packed brown sugar1/3 cup ketchup2 tablespoons cider vinegar2 tablespoons cinnamon whiskey 3/4 teaspoon Worcestershire sauce3/4 teaspoon molasses1 small garlic clove, minced1/4 teaspoon pepper1/8 teaspoon cayenne pepperWRAP:1 pound boneless skinless chicken breast halves1/2 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar cheese1/4 cup prepared ranch salad dressing4 flour tortillas (10 inches)8 bacon strips, cooked and crumbledShredded lettuce, optional
Preparation
In a small saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, covered, until thickened, 5-8 minutes. Reserve 1/4 cup sauce for wraps.
Sprinkle chicken with salt and pepper; place on an oiled grill rack. Grill, covered, over medium heat 7-8 minutes. Turn; grill until a thermometer reads 165°, 7-8 minutes longer, brushing occasionally with sauce. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Let stand 5 minutes before slicing into strips.
Spread dressing over tortillas. Top with chicken; drizzle with reserved sauce. Top with bacon and, if desired, lettuce. Fold in ends of tortillas; roll up.
