CHICKEN SALAD ROLL-UPS / TACOS
One of my 'throw togethers'.
Provided by Rose Dailey
Categories Poultry Appetizers
Number Of Ingredients 14
Steps:
- 1. Cream the cream cheese, Mayo, and Ranch dressing together until smooth.
- 2. Add the chicken, garlic powder, chili powder, onions, green chilis, shredded cheese, and Ro-tel tomatoes. Mix well. Salt and pepper to your taste.
- 3. Spread onto the flour tortillas, sprinkle on some shredded lettuce, and roll up. Cut in half. -OR- Spoon into a tortilla, top with lettuce, and fold over like a taco.
TACO CHICKEN ROLLS
"I always keep the ingredients for this tender flavorful chicken on hand," writes Kara De la vega of Suisun City, California. "The cheese-stuffed rolls are nice with a green salad or plate of fresh vegetables and Spanish rice."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the cracker crumbs and taco seasoning; set aside. Flatten chicken between two sheets of waxed paper to 1/4-in. thickness. Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up; secure with a toothpick., Coat chicken with crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove toothpicks.
Nutrition Facts : Calories 283 calories, Fat 10g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 870mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein.
CHICKEN TACO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
- For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
- For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
- On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.
CHICKEN SALAD ROLLS
Make this chicken salad the night before to let the flavors meld -- in the morning, all you have to do is assemble. This is sure to be one of your kid's (and your) top 5 lunch favorites.
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
- Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.
CHEESY CHICKEN ROLLED TACOS RECIPE BY TASTY
Here's what you need: paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, olive oil, boneless, skinless chicken breasts, cream cheese, cheese blend, flour tortillas
Provided by Claire Nolan
Categories Appetizers
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
- Place the chicken breasts on a parchment paper-lined baking sheet.
- Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
- Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Shred cooked chicken.
- Add cream cheese, cheese blend, and remaining seasoning. Mix well.
- Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
- Roll up tightly and place on a baking sheet.
- Bake for another 15 minutes, or until golden and crispy.
- Enjoy!
Nutrition Facts : Calories 377 calories, Carbohydrate 36 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 1 gram
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