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1
Ignore the cooking instructions on the box/bag your plantains.
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2
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
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3
Lay frozen plantains out in a single layer (make sure none of them are overlapping).
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4
Bake for a good 2030 minutes, allowing them to caramalize and get that gorgeous chewy edge!
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5
They are done when they are nice and golden with dark brown edges.
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6
Remove from the oven and allow to cool slightly.
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7
When cool enough to handle, slice each piece in half lengthwise, and set aside until ready to use.
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8
Season each piece of chicken with a sprinkling of garlic salt and cayenne pepper on both sides and throw them on the grill until cooked completely through (flipping halfway through).
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9
Baste both sides with BBQ sauce in the last 5 minutes or so of cooking.
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10
Remove from the grill and slice into thin strips.
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11
To assemble, lay a wrap flat and add a small amount of mixed greens.
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12
Top with a few slices of chicken, some brie, and a some of the plantains (I like mine with lots of plantains!).
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13
If you want to get REALLY crazy, go ahead and add an extra drizzle of BBQ!
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14
Carefully wrap the wrap up (burrito style), place on a baking sheet (seam side down), and put back into the 400 degrees F oven for just a few minutes (35 minutes).
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15
This allows the cheese to melt a little and the outside of the tortilla to crisp up slightly.
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16
Remove from the oven, slice in half, and serve!
