Buffalo Or Barbeque Chicken And Rice Wraps Food

BUFFALO CHICKEN WRAP

Steps:

• Chop or slice cooked chicken strips.
• Place cheese in a strip in the middle of the tortilla.
• Place chicken on top of cheese.
• Sprinkle chicken with Frank's Red Hot Sauce.
• Top chicken with green pepper and tomato.
• Top that with lettuce.
• Pour ranch dressing over lettuce.
• Sprinkle with salt and pepper to taste.
• Roll up tortilla and enjoy.

BBQ CHICKEN AND RICE

Steps:

• Simmer onions, celery, and garlic in margarine and then add next eight ingredients; simmer for 30 minutes.
• Mix rice and broth in greased 13x9x2-inch pan and lay chicken breasts on top.
• Pour sauce over and cover and bake at 350°F for 1 hour.

BUFFALO CHICKEN WRAPS TO-GO

Steps:

• Melt butter. Mix butter and hot sauce in quart sized freezer bag or plastic container. Add in chicken and marinate for at least 30 minutes.
• Place cheese and chicken on tortilla and warm on camp stove if desired. (A lightly greased piece of tin foil works well for this and saves clean up). Can assemble cold as well since chicken is precooked.
• Place lettuce and tomato on tortilla and top with dressing.
• Wrap like a burrito. Ends in first, and then sides.
• Enjoy with a piece of fresh fruit and a glass of water or tea for a satisfying lunch.

RICE AND CHICKEN WRAPS

Steps:

• Spray large skillet with nonstick cooking spray.
• Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
• Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
• Stir in salad dressing.
• Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
• Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
• Slice each wrap diagonally in half.

BUFFALO CHICKEN WRAPS

Steps:

• Combine chicken, salt and tabasco. Cook chicken in oil 4-5 minutes. or until no longer pink and liquid is evaporated.
• In small bowl combine together celery, blue cheese and salad dressing.
• Divide cooked chicken among tortillas. Top each with blue cheese mixture, lettuce and carrot and wrap.

BUFFALO CHICKEN WRAPS

Steps:

• In a shallow bowl, combine the flour, salt and pepper.
• Place buttermilk in another in another shallow bowl.
• Dip chicken in buttermilk, then roll in flour mixture.
• In a large skillet, cook chicken in oil for 8-10 minutes or until juiced run clear. Drain on paper towels; cut into strips.
• In a bowl, combine hot sauce and butter.
• Dip chicken strips into mixture , coating both sides.
• Place chicken in the center of each tortilla . Layer with lettuce, cheese and tomatoes; drizzle with salad dressing.
• Bring up sides of tortillas; secure with toothpick if desired.
• Eat and enjoy!

BUFFALO OR BARBEQUE CHICKEN AND RICE WRAPS

Steps:

• Cook rice according to package directions.
• Combine shredded chicken and buffalo sauce in a bowl.
• Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
• Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
• Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
• Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.