CHICKEN CAESAR WRAPS
This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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
CHICKEN CAESAR WRAPS WITH CRISPY CHEESE
Steps:
- Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
- To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
- Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
- Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
- Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
- In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
CRISPY CHICKEN SALAD WRAPS
Restaurant quality wraps--from America's Test Kitchen. These are OUTSTANDING. Best served warm, but could be served cold. I was surprised how easy and tasty these are. I thought the mayo and sour cream wouldn't be enough but worked perfectly, without the mayo and sour cream taste! Wraps are heated in skillet to sear seam. I used my mini food processor to 1st chop celery then 2nd chop cilantro.
Provided by anonymous
Categories Lunch/Snacks
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
- Add chicken and toss to coat.
- Season with salt and pepper.
- Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
- Spray cooking spray all over outside, wrapped tortilla.
- Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.
Nutrition Facts : Calories 837.6, Fat 57.9, SaturatedFat 28.5, Cholesterol 134.1, Sodium 1544.9, Carbohydrate 45.7, Fiber 3.5, Sugar 6, Protein 34.8
CRISPY CHICKEN CAESAR WRAPS
OMG! SO GOOD!!! I ate these at a camping weekend and I wanted the recipe but the chef wouldn't give it up. So I tried to copy it and I think this recipe is the closest so far. Enjoy!
Provided by krazy chef 123
Categories Canadian
Time 1h30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- PART 1 - CHRISPY CHICKEN:.
- Remove skin from chicken, wash and drain.
- Combine flour, herb blend, paprika, cayenne, pepper, and salt and place in paper / plastic bag or washable bucket.
- Beat eggs, milk, and mustard together until smooth, set aside.
- Combine bread crumbs and parsley together, set aside.
- Coat 3 halves of chicken breasts at a time in flour mixture, shaking bag / bucket.
- Dip chicken in egg mixture and shake off excess.
- Dip chicken in crumb mixture to coat evenly.
- Place in shallow lightly greased baking pans. Let stand 30 minutes.
- Bake 10 minutes at 425 degrees. Reduce to 375 degrees and cook additional 25 minutes until browned and juices run clear.
- PART 2 - CEASER WRAPS:.
- Place 2 chicken breast halves on one tortilla shell.
- Sprinkle on top: the romaine lettuce, tomato, Caesar dressing, and any other dressing or vegetables of choice. Fold the wrap and serve hot.
Nutrition Facts : Calories 1515.4, Fat 95, SaturatedFat 17.7, Cholesterol 187.3, Sodium 2655, Carbohydrate 109.6, Fiber 8.5, Sugar 10.9, Protein 52.9
FRESH ASIAN CHICKEN SALAD WRAPS
Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.
Provided by HokiesMom
Categories Lunch/Snacks
Time 20m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the chicken, onions, cabbage, and carrot.
- For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
- Pour the dressing over the chicken and vegetables and toss to coat well.
- Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 0.9, Sodium 476.2, Carbohydrate 34.5, Fiber 1.2, Sugar 7.1, Protein 5.3
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