Italian Chicken Wraps Food

ZESTY ITALIAN WRAP

Steps:

• Layer meats, cheese, lettuce leaves, and banana peppers on top of a flour tortilla.
• Drizzle dressing carefully over peppers and lettuce.
• Roll the wrap up tightly.
• Cut in half and wrap in plastic wrap.
• Keep refrigerated until ready to serve.

ITALIAN CHICKEN WRAPS

Steps:

• In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese; heat through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

PANCETTA CHICKEN WRAPS

Steps:

• Arrange a quarter of the pancetta slices in a row on a board, overlapping them slightly along their long sides. Put a chicken breast at one end so that it lies across the slices of pancetta, top with 3 sage leaves and sprinkle with a little sea salt and freshly ground black pepper. Wrap the chicken in the pancetta so that it is completely enclosed. Repeat to make 4 parcels altogether.
• Spoon the oil into a large heavy pan (a cast-iron sauté pan is ideal, or you could use a roasting tin). Put the pan on the barbecue and heat for 1-2 mins until hot, then lay the chicken parcels in the pan and cook for 7-8 mins on each side. The pancetta will become golden and crispy.
• Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for a couple of minutes. Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 mins, so it will cut more easily.

CHICKEN WRAPS

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

ITALIAN CHICKEN WRAPS

Steps:

• In a saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer uncovered for 3-4 minutes. Spoon 3/4 C of filling into each tortilla and roll up tightly.