Hawaiian BBQ Chicken Taquitos

2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste

Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.


1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened


Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.

In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.

Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.

Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.

(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)