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
HONDURAN CHICKEN SALAD WRAPS
This is a simple wrap filled with chicken salad. I like this particular chicken salad because it used cabbage in it. I hope you like it too.
Provided by mommyoffour
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together except tortillas.
- Divide chicken mixture among tortillas; roll up.
Nutrition Facts : Calories 310.7, Fat 11.6, SaturatedFat 3.2, Cholesterol 88.2, Sodium 908.8, Carbohydrate 22.7, Fiber 1.8, Sugar 5.1, Protein 27.8
LEMON ROASTED CHICKEN SALAD WRAP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.
- Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
- Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
- When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.
- Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
- For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
- For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!
CHICKEN SALAD AND HAVARTI CHEESE WRAP
Havarti, a mild semisoft cheese from Denmark, makes this chicken salad-filled wrap super creamy. By assembling the wraps with layers of ingredients, you're guaranteed to get chicken, cheese, and spinach in every bite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise.
- While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and thyme in a medium bowl; season with salt and pepper. Add chicken, and toss to coat.
- Lay sandwich wraps on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture.
- Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.
ASIAN CHICKEN SALAD WRAPS
Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.
Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.
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- Baleadas. Baleadas are among the most popular Honduran foods to date. You’ll find them in almost every nook and cranny of the country’s north coast. Typically sold in the streets, baleadas will enchant you with their aromatic and mouthwatering fillings.
- Honduran Fried Plantains. Fried plantains are a wildly popular side dish in Honduras. After all, the country is one of the top exporters of bananas in the world.
- Honduran Bean Tostadas. Honduran bean tostadas are quite similar to baleadas. The key difference is that you’ll use fried corn tortillas for this recipe.
- Macheteadas. Macheteadas are a traditional sweet snack from Honduras. If you have some leftover baleada dough, it’s perfect for making some macheteadas or sweet fried dough.
- Horchata. Horchata is a sweet rice-milk drink popular in Latin countries, particularly in Mexico. Of course, Honduran horchata isn’t one to dismiss. This is THE drink that complements almost any Honduran dish!
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