Mexi Club Wrap Food

CHICKEN CLUB WRAP

Steps:

• Start by cooking your chicken and bacon. I did my bacon in the oven and chicken on the stove. For the bacon, I did 400 degrees and laid it out on a baking sheet wrapped in aluminum foil, cooked till bacon was done.
• For the chicken I diced it up and placed 1 teaspoon oil in a skillet and tossed in my raw chicken, and the Kansas City Seasoning. Cook until the chicken is fully cooked.
• For the mexi ranch I made the ranch dressing as to what followed on the back of the package. Once done I stirred in 1 cup salsa.
• To assemble the wraps, layout lettuce leaf, tomatoes, chicken, a slice or two of bacon, shredded cheese, and a drizzle of mexi ranch.
• Roll up the wrap tightly like a burrito, slice, and serve with more mexi-ranch on the side for dipping.
• These chicken club wraps are so easy to make and are bursting with flavor.

CLUB WRAP

Steps:

• Streak the tortilla with a bit of your fav sandwich dressing.
• Top with lettuce, then tomato. Lay down you meats and then top it off with the cheese.
• Wrap, slice in 1/2 and bag it up!
• Great Heated UP! or Made HOt!

MEXICAN WRAPS WITH SIMPLE SALSA

Steps:

• Heat the grill to high and scatter the beef, onions and pepper pieces on a large baking tray. Mix the oil and seasoning in a small bowl, then rub over the meat and vegetables with your hands. Grill for 10 mins, turning halfway, until everything is cooked through and the peppers and onions are starting to blacken at the edges. Heat the tortillas in the microwave or under the grill according to pack instructions.
• Meanwhile, tip the tomatoes into a sieve and leave to drain from their juice for 5 mins. Discard the juice, mix the flesh with most of the chopped coriander and season to taste. Wrap the spicy beef and vegetables, salsa and a little of the remaining coriander in the tortillas, topping with a spoonful of soured cream or yogurt, if you like.

CLUB WRAPS

Steps:

• Spread mustard-mayo blend evenly over 1 side of each tortilla, leaving a 1/2 inch border.
• Layer turkey and next 6 ingredients evenly over tortillas; sprinkle with salt and pepper.
• Roll up tortilla; cut in half diagonally, and secure with wooden picks.

MEXICAN CHICKEN & BLACK BEAN WRAPS

Steps:

• Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
• Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

MEXI-CLUB WRAP

Steps:

• In a hot skillet arrange 2 tortillas and top with cheeses, lettuce, bacon and salsa.
• Cook until heated through, then transfer tortilla to a cutting board with a spatula.
• Heat turkey in a skillet until hot and add to top of sandwich.
• Roll tortilla into a cylinder and cut in half on the diagonal.
• Secure rolls with toothpicks and serve.