STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: low sodium soy sauce, buffalo sauce, garlic, honey, sweet chili sauce, boneless, skinless chicken breast, olive oil, yellow onion, bell peppers, spinach
Provided by Katie Aubin
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
- On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
- Place chicken breasts in the marinade and chill for about 2 hours or overnight.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
- Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
- Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
- Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
- Serve drizzled in caramelized marinade.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 41 grams, Sugar 40 grams
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
KETO FRIENDLY SPINACH & ARTICHOKE CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: garlic, spinach, artichoke heart, cream cheese, shredded mozzarella cheese, grated parmesan cheese, salt, pepper, boneless, skinless chicken breasts, salt, pepper, onion powder, garlic powder, riced cauliflower, broccoli
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
- Add the spinach and artichoke, and stir.
- Mix in cream cheese, mozzarella, and Parmesan cheese, and stir until the cheeses are well incorporated. Remove from the heat and set aside.
- Preheat oven to 400°F (200°C).
- Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
- To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
- Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but making sure to not overfill the chicken.
- Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
- Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
- Serve with riced cauliflower, broccoli, or other low carb vegetables of your choice.
- Eat right away or refrigerate until ready to eat.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 19 grams, Fat 24 grams, Fiber 7 grams, Protein 66 grams, Sugar 3 grams
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
TACO BELL'S GRILLED STUFFED CHICKEN BURRITOS
I've search high and low on the internet. I've dug deep. I've looked in every recipe site I could find. Yet somehow, no one on the internet has posted a recipe for Taco Bell's chicken burritos. You know, the ones with the avocado ranch sauce. The most delicious item on the Taco Bell menu. Somehow, this great oversight has gone unnoticed by anyone but me. No longer. Here is the recipe. (Note: very few of the amounts are exact. I'm estimating. I didn't measure. Usually if you estimate with this blend it will be okay).
Provided by Dawson Vosburg
Categories Chicken Breast
Time 40m
Yield 10-16 burritos, 5-8 serving(s)
Number Of Ingredients 16
Steps:
- Pound out the chicken breasts until they're thin and flat. Sprinkle most of the spice mixture evenly over the chicken breasts. Make sure they're well-seasoned.
- Meanwhile, cook the rice in a pot or rice cooker (the latter produces better results). Once it's done, mix it with the remainder of the spices and the enchilada sauce.
- Grill the chicken; allow to cool and slice.
- Mash the avocado and mash in the ranch dressing, salt, and lime juice.
- Warm however many tortillas you wish to make burritos with.
- To construct a burrito, lay out a tortilla and spoon on some of the avocado sauce. Spread it over the middle of the tortilla. Then spoon on a few tablespoons of the rice, followed by a sprinkling of cheddar cheese. Place the chicken on top of the cheese, add more avocado sauce to taste, and roll up the burrito. (Lime juice and salsa verde are also wonderful on this if you wish.).
- Microwave the final burrito for about 20 seconds just to make sure everything is warm. Enjoy! They taste incredibly like Taco Bell's.
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