Crispy Southwest Chicken Wraps Food
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
SOUTHWEST CHICKEN WRAPS
Make and share this Southwest Chicken Wraps recipe from Food.com.
Provided by Kisha
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare chicken as directed on package.
- Meanwhile, spread 1 tbs each ranch and picante over each tortilla. Place chicken down center of each tortilla, layer with lettuce, tomato and cheese.
- Roll up tortillas.
Nutrition Facts : Calories 238.1, Fat 15.1, SaturatedFat 4.9, Cholesterol 21.4, Sodium 618.6, Carbohydrate 18.8, Fiber 1.6, Sugar 3, Protein 6.7
CRISPY SOUTHWEST CHICKEN WRAPS
Make and share this Crispy Southwest Chicken Wraps recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix rice together with chili powder, cumin and garlic salt. Add drained beans, green onions, sweet pepper, cilantro and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. At this point you may, also, add a bit of salsa.) Roll the stuffed tortillas burrito style. Spray the tortillas all over with cooking spray.
- Heat a large non-stick skillet or griddle over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with sour cream and salsa.
- An alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. Bake until golden, about 20-30 minutes.
Nutrition Facts : Calories 337.1, Fat 12, SaturatedFat 6.5, Cholesterol 24.1, Sodium 560.9, Carbohydrate 41.8, Fiber 6.1, Sugar 1.2, Protein 15.6
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