Bbq Chicken Salad Wraps Food

CLASSIC GRILLED CHICKEN CAESAR SALAD WRAPS

Steps:

• Lightly flatten the chicken breasts, one at a time, with a meat mallet of the back of a meat cleaver, taking care not to rip the meat to make it an even thickness.
• Season the olive oil with a pinch of salt and pepper then brush over each flattened breast.
• Heat a griddle pan to hot, but not smoking, and cook the chicken for 6 minutes on each side pressing slightly with the back of a spatula to creating charred grill lines on the meat.
• Once cooked, take from the pan and place on a plate, cover with a tea cloth and leave the meat to rest.
• Unless using store-bought dressing, make the dressing by blending the garlic and anchovies using a hand blender, or food processor , until combined.
• Tip the mixture into a small bowl, add the egg yolk, Dijon mustard, and lemon juice and using a hand whisk add a few drops of olive oil and whisk until combined. Continue this way, adding a few drops and whisking, until all the oil is used up and the dressing is thick and creamy. Taste and add seasoning.
• Rip the chicken into shreds and add the shredded Romaine and Parmesan and enough sauce to combine. Mix lightly, but be gentle here as you do not want to make the salad mushy. Divide into eight portions.
• Place a pile of chicken salad in the middle of a wrap. Fold over the bottom and roll up tightly. Continue with the remaining wraps and serve immediately.
• The wraps can be served either warm or cold, which makes them super for a lunch box or as part of a party buffet. Any leftover salad can be served on the side. In a hurry? Swap out the Caesar dressing ingredients for 4 tablespoons of your favorite store-bought Caesar dressing and follow the remainder of the instructions!

CRISPY BBQ CHICKEN WRAPS

Steps:

• Add chicken, cheese, onion, cilantro and BBQ sauce to a mixing bowl and toss to combine. Add more BBQ sauce if needed, to taste.
• Layer tortillas with a 1/2 cup of the mixture. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
• Heat a skillet over medium high-heat. Add enough oil to lightly coat the bottom of the pan (or spray generously with cooking spray) and once the oil is hot, place the wraps seam side down in the skillet. Cook, turning the wraps every minute or two, until they are golden and crispy on all sides and warmed through. Serve immediately.

GRILLED CHICKEN CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP

Steps:

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• Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

GRILLED CHICKEN SALAD WRAPS

Steps:

• Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion., In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.

BBQ CHICKEN SALAD WRAPS

Steps:

• Top tortillas with lettuce, chicken, peppers and onions.
• Drizzle with dressing and barbecue sauce; roll up.

GRILLED BBQ CHICKEN WRAPS

Steps:

• Heat grill to medium heat.
• Brush chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce for the last few minutes. Cut into strips.
• Spoon remaining sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.
• Grill, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.