Chicken Salad Tortillas Food

CHICKEN SALAD ROLL-UPS

Steps:

• Mix chicken, onions and walnuts in 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 small bowl with spoon until smooth.
• Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.
• Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls into 1/2- to 3/4-inch slices.

CHICKEN SALAD WRAPS

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'.

CHICKEN SALAD WRAP

Steps:

• Wash 2 or 3 leaves of iceberg lettuce and finely slice the lettuce. Put in a bowl and set aside
• Put the mayonnaise, mustard and ranch seasoning in a small bowl and stir to combine. Set aside as well
• Wash the Roma tomatoes and cut into thin strips. Then half the avocado and then dice it
• Now put the lettuce in a big bowl and add the tomatoes and avocado on the iceberg lettuce and stir it through
• Then add the ranch dressing to the pulled chicken and stir it through the chicken to be certain all the chicken is covered with the dressing
• Add the coated chicken to the lettuce and stir to cover all the lettuce with the chicken.
• Take a tortilla and add 2 or 3 tablespoons of chicken salad. Roll up the tortilla and cut in half. Repeat for the other wrap and you are ready to serve

MEXICAN CHICKEN SALAD IN TORTILLA BOWLS

Steps:

• Preheat oven to 400 degrees.
• Warm up chicken and set aside.
• Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
• (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
• To make Tortilla bowls spray Tortillas with cooking spray.
• Invert 4 custard bowls and mold Tortillas over the custard bowls.
• You may place another inverted custard dish over Tortillas to keep shape.
• Bake in oven for 5 minutes until crisp and light brown.
• Caution these burn easily, keep an eye on them.
• Allow Tortilla bowls to cool.
• Toss lettuce with mayonnaise dressing mixture.
• Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
• Place tomato pieces on top of lettuce.
• Sprinkle with cheese.
• Top with chicken pieces.
• Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.

GRILLED CHICKEN SALAD ON CRISPY TORTILLAS

Steps:

• Preheat oven to 375°F. Place tortillas in single layer on baking sheets; brush evenly with 1 Tbsp. of the dressing. Bake 6 to 8 min. or until tortillas are crisp and lightly browned.
• Heat 3 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add peppers; cook and stir 3 min. or until crisp-tender. Add tomatoes, pineapple and chicken; cook and stir 3 min. or until heated through.
• Toss greens with remaining 1/4 cup dressing in large bowl. Place tortillas on salad plates. Spoon greens mixture evenly onto tortillas; top with the chicken mixture.

CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING

Steps:

• Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
• Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
• Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
• Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
• Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.

ADOBO GRILLED CHICKEN SALAD IN A TORTILLA BOWL

Steps:

• Preheat the oven to 400 degrees F.
• Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
• Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
• Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
• Delicioso Adobo Grilled Chicken
• Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
• Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
• Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
• Yield: about 1/2 cup adobo, 6 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Ease of preparation: Easy

CHICKEN TORTILLA SALAD

Steps:

• Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
• Place all dressing ingredients in blender, and process until smooth.
• Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.

CHICKEN SALAD ON A TORTILLA

Steps:

• In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired.

CHICKEN SALAD TORTILLAS

Steps:

• Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
• In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
• Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

MEXICAN CHICKEN SALAD

Steps:

• For the dressing, in a small bowl combine the apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt, and cayenne pepper, and mix well with a wire whisk; set aside.
• If you are making the salad components ahead of time, refrigerate this dressing.
• Heat the olive oil in a 12" skillet. Sprinkle the chicken with 1/2 teaspoon salt, then saute it in the skillet with the minced garlic, stirring frequently, until it is cooked through to 165 F , about 5 to 7 minutes.
• Combine the cooked chicken, corn, red onion, tomatoes, black beans, and red bell peppers in a large bowl.
• Stir in the apple cider vinegar dressing.
• Cover and chill this mixture for at least 1 hour. (we usually prepare the chicken and vegetable mixture up to this point and chill it until the next day.)
• When you are ready to eat, combine the chicken mixture with the lettuce in a pretty salad bowl.
• Serve the salad along with the avocados, cheese, tortilla chips, sour cream, and salsa. Each diner garnishes his own salad as desired.