Cookbook:Mesquite Chicken Wraps

Ingredients

 * 2 boneless skinless chicken breasts
 * ½ cup mesquite wood chips, soaked in water 30 minutes
 * Salt
 * Freshly-ground black pepper
 * 4 flour or corn tortillas
 * Olive oil
 * 2 cups grated Monterey Jack cheese

Procedure

 * 1) Brush chicken with olive oil and season very liberally on both sides with salt and pepper. Set aside.
 * 2) Preheat charcoal grill. Toss wood chips onto coals and reapply grate.
 * 3) Add chicken and cook, turning often, until internal temperature reaches 165°F. Remove to a plate, and let rest 5–10 minutes.
 * 4) Shred chicken with two forks. Toss with cheese and sprinkle into each tortilla. Roll lengthwise and wait until cheese is melted before serving.