Chicken Spinach Wraps Food

CHICKEN SPINACH WRAPS

Steps:

• Wash and dry Romaine lettuce. Remove tough ribs at the bottom with a sharp knife.
• Remove tomato seeds and dice finely.
• Place wrap on smooth surface and place 2 piece of Romaine lettuce on top.
• Add half the chicken, bacon, tomato, and cheeses on top of the lettuce. Make sure to distribute evenly.
• Add a thin layer of ranch dressing on top.
• Fold the wrap using the standard wrapping method, making sure that the ingredients do not fall out.
• Cut rolled wraps in half and secure each half with a toothpick.
• Repeat process with the second wrap.
• Serve with your favorite potato chips or preferred sides.

IN-A-PINCH CHICKEN & SPINACH

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

CALIFORNIA CLUB CHICKEN WRAP

Steps:

• Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel lined plate and set aside.
• Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 tablespoons of the mayonnaise and the lime juice.
• Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 tablespoons of mayonnaise.
• Lay a tortilla on a work surface and spread 1/4 of the avocado mixture over the tortilla, leaving a 1-inch border. Layer 1/4 of the lettuce down the center, followed by 1/4 of the tomato, 2 slices of bacon, then 1/4 of the chicken mixture. Fold in the 2 sides of the tortilla, then roll up like a burrito.
• Repeat with the remaining tortillas and ingredients.
• Cut each wrap in half before serving.

AVOCADO AND SPINACH CHICKEN SALAD WRAPS

Steps:

• To brine the chicken, dissolve 1/8 cup of table or sea salt in 2 cups of water. Add 3-5 smashed garlic cloves, a bay leaf and 1/2 Tablespoon of black peppercorns to the water. Mix until the salt is completely dissolved.
• It is best to use bone in, skin on chicken breast. This will also help to keep the chicken juicy.
• Add the chicken breast to the brine, making sure it is completely submerged. Let it stand for 30 minutes. Drain the brine and pat the chicken dry with paper towels.
• Meanwhile, preheat the oven to 375 degrees Fahrenheit.
• If you don't want to brine the chicken, that's fine too. Drizzle the chicken with olive oil, season with salt and ground black pepper. Use salt only if you didn't brine the chicken. I also use a herb seasoning mix to sprinkle on top of the chicken. Use any combination of dry herbs and spices that you like, such as garlic powder, onion powder, dry basil, parsley, thyme, rosemary, oregano, paprika, cayenne pepper, etc.
• Roast the chicken in the oven until it reaches 165 degrees Fahrenheit in the center.
• Cool the chicken until you can handle it, remove the chicken skin and cut the chicken breast off the bone. Chop the chicken and add it to a large bowl.
• Finely chop the onion and pour enough boiling water to completely cover the onions. Let it stand for about 10 minutes. Drain through a sieve, rinsing with cold water.
• While the onions are standing in boiling water, start making the egg crepes.
• Lightly beat one egg in a bowl, adding a pinch of salt and pepper.
• Heat a nonstick skillet, add about a teaspoon of butter or oil. Add the egg, tilting the pan so that the egg covers the whole surface, just like when you're making crepes. Cook for about a minute the first side and about 30 seconds on the second side. Repeat with the rest of the eggs.
• Stack the egg crepes on top of each other and roll them up tightly. I usually do half at a time. Slice it very thinly into little egg noodles. Run your knife through the egg strips the other way too. You don't have to cut them too small, since the eggs will break more as you toss the salad together.
• Add the drained onions and the eggs to the bowl with the chicken.
• Julienne the cucumbers and finely mince the celery. Chop the parsley.
• Combine all the ingredients in a bowl, adding the mayonnaise and mustard. Season with salt and ground black pepper if it needs it.
• The chicken salad will stay fresh for up to 3 - 5 days. Keep it refrigerated until you are ready to serve it.
• Assemble the wraps right before serving them.
• Place about 1/4 - 1/3 cup of the chicken salad in the center of a tortilla. I prefer using flour tortillas, but you can use any tortillas that you like, corn, coconut, whole wheat, etc.
• Top the chicken salad with fresh spinach and slices of avocado. Roll the tortilla tightly around the chicken salad and the vegetables.

THAI CHICKEN SPINACH WRAPS

Steps:

• Preheat an outdoor grill to medium-high.
• Clean and oil the hot grill grates.
• Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
• Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.
• Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.
• Transfer to a plate and let rest for a few minutes.
• Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.
• Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
• In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don't burn, about 1 minute.
• Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
• Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
• Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.
• Cut in half and serve warm.

CHICKEN AND SPINACH WRAP

Steps:

• Place chicken in a shallow glass dish. Drizzle lemon juice over chicken. Season with salt and pepper if desired. Allow chicken to marinate for 30 minutes.
• Heat medium skillet, lightly coated with spray, over medium-high heat.
• Add chicken; cook for 3 to 5 minutes on each side, or until chicken is no longer pink in the middle. Remove from skillet. Slice and set aside.
• Combine yogurt with curry, garlic powder, paprika (if desired), and cayenne pepper (if desired) in a small bowl; mix well.
• Spread yogurt mixture evenly on tortilla, leaving about ½-inch around the edge.

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

HONEY SALSA CHICKEN & SPINACH WRAPS

Steps:

• Mix mayonnaise, yogurt, cucumber, 2 tsp (10 mL) honey, ¼ tsp (1.25 mL) cayenne and black pepper in a small dish. Set sauce aside.
• Heat olive oil over medium-high heat in a non-stick skillet. Cut chicken breasts into strips 1 inch (2.5 cm) wide and 6-8 strips per breast. Sauté until they are beginning to turn golden - about four minutes per side. Stir in the salsa, 1 tsp (5 mL) honey and ¼ tsp (1.25 mL) cayenne pepper. Reduce heat to low and simmer, stirring occasionally, about 5 minutes or until chicken is cooked through.
• Spread each wrap with a quarter of the mayonnaise sauce (about 1 ½ tablespoons - 25 mL). Spread 1 ½ cups (375 mL) baby spinach over full surface of each tortilla. Then arrange a ½ cup (125 mL) of chicken salsa mixture across the centre. Tuck in the right and left hand side. Fold in bottom of tortilla and start to roll upward encasing to make a tight roll.
• To serve, cut in half on the angle.

CHICKEN AND SPINACH WRAPS

Steps:

• Warm stacked tortillas, covered with microwaveable plastic wrap or a paper towel, in the microwave for 20 to 30 seconds, or until just warmed.
• Spread ranch dressing over the bottom half of each tortilla.
• Top with spinach, sliced chicken, tomatoes and red onions.
• Season to taste with salt and pepper.
• Tuck in the right and left sides of each tortilla, and roll it over the filling. Slice each wrap in half and serve.

SPINACH CHICKEN CAESAR WRAP

Steps:

• Mix Jarlsberg cheese, chicken and spring onion in a bowl and toss well with dressing; set aside.
• Arrange 1 cup of spinach leaves on one side of a tortilla.
• Spoon on 1/4 chicken mixture.
• Roll up tightly, tucking in ends. .
• Wrap in microwave-safe paper and refrigerate.
• Heat in microwave 1-1/2 minutes or until warm.
• Slice in half to serve.

CHICKEN SPINACH WRAP

Steps:

• Spread cream cheese on tortilla wrap.
• Spread hot pepper jelly over cream cheese.
• Top with chicken.
• Sprinkle dried cranberries on top.
• Add spinach leaves.
• Roll up tortilla and enjoy.

SIMPLE SWEET AND SPICY CHICKEN WRAPS

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

WW CAJUN CHICKEN SPINACH WRAPS 5 POINTS

Steps:

• Chop chicken breast into small 1/2" chunks.
• Combine 1 t. cajun seasoning,1 T. flour, paprika, cayenne, salt & pepper in small bowl.
• Add chicken to dry ingredients, tossing to combine.
• Add oil to small skillet, add chicken, cook 1-2 minute per side, set aside.
• In a very small bowl, mix mayonnaise, 1/4 teaspoons cajun spice, a dash or cayenne & paprika, spread equally on 6 1/2" fajita size whole wheat tortilla.
• Top with spinach, chicken,red onion & cilantro.
• Fold tortilla and seal with moisture from mayonnaise mixture.

SPINACH CHICKEN WRAPS

Steps:

• 1. Marinate chicken tenders 2-4 hours in Italian dressing. Cook on high heat in skillet, on grill or on contact grill.
• 2. Chop tomatoes, basil, bell pepper, onion and combine with oregano, salt, pepper, olive oil, black pepper and salt and balsamic vinegar. Stir to blend.
• 3. Take chicken tender and center on flour tortilla. Add a small handful of spinach, a tablespoon of tomato mixture, two tablespoons of mozzarella cheese and a liberal application of Caesar dressing. Fold up bottom edge and then tri-fold the wrap. Wrap in foil. Repeat process until all ingredients are used up.
• 4. Place foiled wraps into a baking pan and put in pre-heated oven at 350 degrees for 30 minutes. Unwrap and serve.