GRILLED CHICKEN LETTUCE WRAPS
Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
- For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
- Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
- Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
- To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.
GRILLED CHICKEN TACOS WITH STRAWBERRY SALSA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
- While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
- To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.
CRISPY ITALIAN WRAP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
- Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
- Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.
PERFECT GRILLED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
ULTIMATE GRILLED & CHOPPED SALAD
Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
- For the salad: Preheat a grill or grill pan over medium heat.
- Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
- Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.
PINWHEELS 3 WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
- For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
- Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
GRILLED CHICKEN AND STRAWBERRY SALAD WRAP BY REE DRUMMOND (PIONEER WOMAN) RECIPE
Provided by á-74476
Number Of Ingredients 12
Steps:
- 1. For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use. 2. For the chicken and wrap: Preheat a grill or grill pan. 3. Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken. 4. Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle. 5. Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times. 6. Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
More about "grilled chicken and strawberry salad wrap by ree drummond pioneer woman food"
10 BEST PIONEER WOMAN SALAD RECIPES - REE DRUMMOND'S …
From thepioneerwoman.com
GRILLED CHICKEN & STRAWBERRY SALAD WRAP - THE PIONEER …
From thepioneerwoman.com
Servings 8Estimated Reading Time 4 minsCategory Main Dish, SaladTotal Time 25 mins
- Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness.
- Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side.
50 BEST GRILLED CHICKEN RECIPES TO MAKE ALL SUMMER LONG …
From thepioneerwoman.com
Estimated Reading Time 1 min
18 EASY SANDWICH IDEAS FOR LUNCH - HOT AND COLD SANDWICHES
From thepioneerwoman.com
‘THE PIONEER WOMAN’ REE DRUMMOND DESCRIBES THIS GRILLED …
From thedailymagazines.com
BEST CHICKEN SALAD RECIPE - HOW TO MAKE CHICKEN SALAD - THE …
From thepioneerwoman.com
THE PIONEER WOMAN'S BEST CHICKEN RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
PIONEER WOMAN CHICKEN WRAPS - 101 SIMPLE RECIPE
From 101simplerecipe.com
18 EASY MARINATED CHICKEN RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
GRILLED CHICKEN & STRAWBERRY WRAP | COOKING RECIPES, RECIPES, …
From pinterest.com
GRILLED CHICKEN AND STRAWBERRY SALAD WRAP RECIPE | REE …
From foodnetwork.cel30.sni.foodnetwork.com
16-MINUTE MEALS - QUICK AND EASY DINNER RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
GRILLED CHICKEN SALAD WITH FETA, FRESH CORN, AND BLUEBERRIES
From thepioneerwoman.com
‘THE PIONEER WOMAN’ REE DRUMMOND DESCRIBES THIS GRILLED …
From cheatsheet.com
GRILLED CHICKEN & STRAWBERRY SALAD WRAP - PINTEREST
From pinterest.com
STRAWBERRY SPINACH SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love