Mexican Grilled Chicken Wrap Recipe 465 Food

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.

GRILLED CHICKEN WRAPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.

TEX-MEX CHICKEN WRAPS

Steps:

• Heat grill to medium heat.
• Combine first 7 ingredients.
• Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
• Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.

GRILLED CHICKEN BAKED WRAPS WITH PICO DE GALLO

Steps:

• Make the Pico de Gallo:.
• Combine all ingredients in glass bowl. Mix well to combine. Refrigerate at least 1/2 hour or until ready to use.
• Soak Chicken cutlets in water and vinegar for about 10 minutes.
• Rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag.
• To the chicken add, garlic, juice of 2 limes, olive oil, oregano, salt and black pepper to taste. Mix well and let marinade for a least 1/2 hour (the longer it marinades, the better it will taste). If marinating more than one hour, refrigerate, but bring to room temperature before grilling.
• Preheat indoor or outdoor grill to medium high heat. (If using indoor grill cook chicken in batches, 2 or 3 at a time).
• Add chicken and cook 3 minutes per side. Let chicken rest for 10 minutes, then dice in small pieces.
• Add chicken to flour tortillas, top with Pico de Gallo and Shredded Cheddar Cheese.
• Roll the tortillas up, place on greased baking sheet seam side down.
• Bake @ 350 degrees for 20 minutes.

GUACAMOLE CHICKEN WRAPS

Steps:

• Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 in. of edges. Roll up tightly.

MEXICAN GRILLED CHICKEN

Steps:

• Put all marinade ingredients in the blender or food processor and liquify.
• Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
• Refrigerate for at least 2 hours I leave it for about 10 hours.
• Remove chicken from marinade and place on hot grill. Discard marinade.
• Grill, turning occasionally, until chicken is cooked through.

GRILLED CHICKEN WRAPS

Steps:

• Heat grill to medium heat.
• Brush chicken with oil. Grill 6 to 8 min. on each side or until done (165ºF); cool slightly.
• Cut chicken into strips; place in medium bowl. Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon down centers of tortillas. Fold in opposite sides of tortillas, then roll up burrito-style.
• Place, seam sides down, on grill grate. Grill 4 to 5 min. on each side or until evenly browned.