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Add chicken, red onion, red bell pepper, diced pineapple, and Memphis Dry Rub to a freezer bag and seal. Squeeze to combine ingredients. Freeze.
Thaw freezer bag contents completely before following the recipe.
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat.
Snip corner of freezer bag and drain any excess liquid. Pour contents of the freezer bag into skillet and cook, stirring occasionally, for 5 minutes.
Add Sweet Plum BBQ Sauce and cook for another 5-7 minutes or until chicken is cooked through: 165°F.
Divide lettuce and chicken mixture evenly between tortillas; wrap and serve warm.
Calories 360, Carbs 32 grams, Cholesterol 110 milligrams, Fat 8 grams, Fiber 1 grams, Protein 38 grams, Saturated Fat 1.5 grams, Sodium 510 milligrams, Sugar 12 grams
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