CHICKEN WRAPS
Use your favorite flavor of cheese spread and tortillas to wrap up this filling sandwich. You can serve any extra spread with vegetables as a side dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.
Nutrition Facts :
CHICKEN CAESAR WRAPS WITH CRISPY CHEESE
Steps:
- Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
- To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
- Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
- Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
- Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
- In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
BAKED CHICKEN, VEGGIE & CHEESE WRAPS
A recipe I created that's almost like a cross between calzones and burritos. I sometimes serve these with hot marinara sauce if I want to satisfy a pizza craving, as it's a great healthy substitute for that.
Provided by rpgaymer
Categories One Dish Meal
Time 45m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Heat the olive oil in a large pan over medium-high heat. Add broccoli and sun-dried tomatoes, and saute for 5 minutes.
- Add the baby spinach, and cook until wilted, about 2-3 minutes.
- Remove pan from heat. Add rest of ingredients, except for the tortillas and rest of oil, and stir to combine well.
- Place about 1-1/3 cups of the chicken mixture in each tortilla. Roll into a wrap/burrito, and place on a sprayed baking pan seams side down. Brush the wraps with the remaining olive oil.
- Bake at 350F for 25 minutes, or until the tortillas are lightly browned and crispy. Let stand for at least 10 minutes, because filling will be hot!
Nutrition Facts : Calories 555.1, Fat 24.3, SaturatedFat 8.6, Cholesterol 84.9, Sodium 988.9, Carbohydrate 44.8, Fiber 4.9, Sugar 4.2, Protein 39.4
BAKED CHICKEN WRAPS
Steps:
- Preheat oven to 425°F. Wrap chicken breasts with corn beef or bacon. Place chicken side by side in shallow baking pan.
- Meanwhile, mix sour cream, and both soups in a separate mixing bowl. Once all of that is well mixed, pour over chicken.
- Bake uncovered for approximately 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN WRAPS
Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they're perfect family food
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner, Lunch, Supper
Time 32m
Number Of Ingredients 15
Steps:
- Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
- Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
- Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.
Nutrition Facts : Calories 429 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.09 milligram of sodium
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
SPICY BAKED CHICKEN WRAPS
This recipe is perfect for an easy, quick, weekday meal and is great to use up any leftover chicken that might be on hand. I've been asked for this recipe so many times that I figured it would be faster to post and share ;)
Provided by Crystal
Categories One Dish Meal
Time 50m
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F (180C).
- Spread 1/2 cup of salsa in the bottom of a 9X13 inch baking dish.
- whisk together undiluted soup, sour cream and hot sauce.
- stir in green onions, chicken and 1/2 cup of cheese.
- divide the mixture evenly amongst the tortillas and roll up burrito style.
- place all the wraps in the baking dish, seam side down.
- spread the remaining salsa over the wraps and sprinkle with the remaining cheese.
- bake for 30-35 minutes, uncovered, until cheese is golden.
- enjoy :).
CHICKEN WRAP
Make and share this Chicken Wrap recipe from Food.com.
Provided by PreciousInRopes
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread sour cream on the tortilla.
- Arrange the chicken in the center (I usually slice it thinly).
- Spread the salsa over the chicken.
- Then top off with cheese.
- Fold up all flaps so nothing falls out, and stick it in the toaster oven. Or you can put it on the George Foreman grill until the cheese melts and the tortilla is crispy.
- Let it cool off before you wrap it up, or it will get soggy by lunch time.
Nutrition Facts : Calories 358.7, Fat 14.5, SaturatedFat 6.9, Cholesterol 78, Sodium 772.3, Carbohydrate 26.7, Fiber 0.3, Sugar 0.6, Protein 29.3
CHICKEN CAESAR WRAP
This is a quick and easy lunch - chicken Caesar wraps are one of my favorites! If you don't already have croutons, whip up a batch in the oven in just a few quick minutes. Homemade croutons make this wrap extra tasty.
Provided by Rebekah Rose Hills
Categories Sandwich Wraps and Roll-Ups
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
- Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
- Warm tortilla in the microwave for about 15 seconds to make it more pliable.
- Lay filling ingredients down the center, and roll your wrap up! Enjoy!
Nutrition Facts : Calories 464.2 calories, Carbohydrate 55.2 g, Cholesterol 25.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 15.9 g, SaturatedFat 5.2 g, Sodium 1176.9 mg, Sugar 3 g
CHICKEN TORTILLA WRAPS
Make and share this Chicken Tortilla Wraps recipe from Food.com.
Provided by Jolene Green
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Wrap tortillas in foil. Heat in 350°F oven 10-15 minutes until warm.
- Coat large nonstick skillet with cooking spray.Place skillet over med-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper.
- Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 TBSP dressing. Roll up tortillas and serve.
Nutrition Facts : Calories 217.5, Fat 6.7, SaturatedFat 0.8, Cholesterol 72.1, Sodium 589.6, Carbohydrate 11.3, Fiber 1.3, Sugar 4, Protein 27.4
CHEESY CHICKEN WRAPS
Super quick and easy chicken that is easily varied! This is great to play with: add part of a ranch seasoning packet, garlic, or maybe add some scallions. You can also switch up the cheeses! Great with pepper jack cheese. When I make it fairly plain my son likes to dip the roll ups in ranch.
Provided by Amy M
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
- Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
- Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
- Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 12.1 g, Cholesterol 104.4 mg, Fat 31.1 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 552.7 mg, Sugar 2.2 g
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