Chicken Salad Roll Ups Food

ULTIMATE CHICKEN SALAD PINWHEELS

Steps:

• Roughly chop chicken and green onions.
• Add to food processor and pulse a few times.
• Add in eggs, mayo, mustard, and salt and pepper to taste. Pulse until combined. If too dry, add a little more mayo. Adjust seasoning to taste.
• To assemble: Spread about 1 tbsp whipped cream cheese on tortillas. Add 3 slices of provolone to the edge of the tortilla (see picture). Top with shredded lettuce and finally 3 -4 tbsp of chicken salad. Starting at one end, roll up. Repeat with remaining ingredients.
• Wrap in plastic wrap and chill at least one hour.
• Cut into 1 inch sections using a serrated knife.

CHICKEN SALAD ROLLS

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.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN SUMMER ROLLS

Steps:

• Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
• Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
• Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
• Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
• Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

CHICKEN SALAD ROLL-UPS

Steps:

• 1. Combine chicken, Peach, Mango, Orange spread (jam),onion,celery,mayo and soy sauce in a medium bowl. Mix well.
• 2. Line tortilla with lettuce and roll up to form a cone. Secure with a toothpick. Fill each cone with chicken salad mixture. Enjoy

CHICKEN SALAD ROLL-UPS APPETIZER (BETTY CROCKER)

Steps:

• Mix chicken, walnuts, and onions in a food processor bowl. Cover and process by using quick on and off motions until finely chopped.
• Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in a small bowl with a spoon until smooth.
• Spread cream cheese mixture evenly over the entire surface of the tortillas.
• Remove white rib from lettuce leaves.
• Press lettuce into the cream cheese, tearing to fit and leaving 2 inches of tortillas uncovered.
• Spread chicken mixture over lettuce.
• Sprinkle strawberries over chicken mixture.
• Firmly roll up tortillas beginning at the bottom.
• Wrap each roll in plastic wrap.
• Refrigerate at least an hour.
• Trim the ends of each roll.
• Cut rolls into 1/2 inch to 3/4 inch slices.

CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-inch thickness.
• Place a slice of ham and cheese on each piece of chicken.
• Roll up from a short side and tuck in ends; secure with a toothpick.
• In a shallow bowl, mix crumbs, grated cheese and parsley.
• Pour milk into another bowl.
• Dip chicken rolls in milk, then roll in crumb mixture.
• Wrap and freeze roll-ups for up to 2 months.
• To use frozen chicken--completely thaw in the refrigerator.
• Unwrap roll-ups and place on a greased baking sheet.
• Spritz with nonstick cooking spray.
• Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.