CHICKEN ENCHILADA SALAD
In making my enchilada's, I kept picking at the mixture as I stuffed the shells. I guess I was hungry and didn't want to wait. So I put them on some crackers I had on hand and really like it.
Provided by Shelly Goodman Wrig
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 9 ingredients.
- Spread on cracker and sprinkle with cheese.
Nutrition Facts : Calories 283.9, Fat 17.9, SaturatedFat 8.9, Cholesterol 76.5, Sodium 690, Carbohydrate 7.7, Fiber 0.7, Sugar 1.4, Protein 22.5
CHICKEN SALAD WRAPS
Great picnic or lunch sandwich, with a salsa twist. For a spicier version, add some finely chopped jalapeno chile peppers! It's a wrap!
Provided by DAWN1
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 10m
Yield 6
Number Of Ingredients 7
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'.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 42.5 g, Cholesterol 61.4 mg, Fat 14.8 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.2 g, Sodium 933.7 mg, Sugar 1.3 g
DELICIOUS HOMEMADE CHICKEN SALAD WRAPS
This recipe will knock your socks off! I deperately wanted a chicken salad wrap, but didn't want to use canned chicken, so I came up with this delicious recipe!
Provided by CorinneElaina
Categories One Dish Meal
Time 45m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place water and salt in a large, broad pan. Boil chicken breasts on medium high for 15 minutes on each side. Next, turn off heat and place lid on pan (or cover with tin foil). Let steam for about 10 minutes until the chicken is cooked through.
- In a small saucepan, heat almonds on high until lightly browned (you'll know they're roasted when you can smell them).
- In a large bowl, combine onion, cilantro, almonds, mayonnaise and ranch dressing.
- Once chicken is cooked through, chop into small chunks and add to the mixture in the bowl. Completely combine mixture and split the chicken salad between 4 whole wheat tortillas.
Nutrition Facts : Calories 301.4, Fat 11.7, SaturatedFat 1.5, Cholesterol 40.5, Sodium 1777.2, Carbohydrate 30.6, Fiber 1.2, Sugar 1.6, Protein 18.7
CREAMY CHICKEN ENCHILADAS FROM REYNOLDS WRAP®
Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
- Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
- Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 43.3 g, Cholesterol 89.7 mg, Fat 28.4 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 1355.9 mg, Sugar 3.6 g
CHICKEN ENCHILADA WRAPS
Use homemade wholemeal flatbreads instead of shop-bought tortillas in this recipe - perfect for wrapping up our lean spicy chicken. It counts as 3 of your 5-a-day, too
Provided by Sara Buenfeld
Time 32m
Number Of Ingredients 11
Steps:
- Tip the flour into a small bowl. Mix 1 tsp of the oil with 60ml water, add to the flour and stir with the blade of a cutlery knife until the mixture starts to come together. Use your hands to bring the mixture into a ball, then halve and cover with a tea towel.
- Mix 2 tbsp of the yogurt with the chilli powder, garlic and lime zest, then tip in the onion, pepper and chicken and stir well to coat. Heat the remaining oil in a large non-stick pan over a medium heat, add the chicken mixture and cook, stirring every now and then, for about 10 mins.
- Meanwhile, lightly flour the work surface and heat a very large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm across until it is paper thin, then carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the other ball of dough in the same way.
- Roughly mash the avocado with the lime juice and spread over the flatbreads, top with the chicken mixture and remaining yogurt and scatter over the coriander. Roll up the enchiladas and serve.
Nutrition Facts : Calories 570 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 47 grams protein, Sodium 0.64 milligram of sodium
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