SALSA VERDE CHICKEN WRAPS
Steps:
- Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
- Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SALSA RANCH CHICKEN WRAPS
I came up with this easy wrap while working at a deli during college. The combination of salsa and ranch adds a unique twist, and the chicken pieces are nice and tender.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling. , In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Nutrition Facts : Calories 480 calories, Fat 28g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 536mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
CHICKEN SALSA WRAPS
A versatile recipe, add other veg, or make it hotter by adding chili if you like. I serve this with a green salad. For a lower fat, but just as tasty meal use non fat greek style yoghurt instead of Sour cream. Add a little lemon juice to the yoghurt for a sour taste.
Provided by samcp4
Categories Chicken Breast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat the oven at 175°C.
- Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
- Heat the olive oil in a baking pan.
- Place the mix into the pan and cover with foil.
- Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
- Warm the tortilla wraps.
- Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
- Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
SALSA CHICKEN WRAPS
This tasty little wrap is made low-fat, but you can make it with regular cheeses. If you want to add more zip, make your salso HOT! :)
Provided by VickyJ
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 - 350F (ovens vary).
- Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
- Bake chicken breast for 30 minutes.
- Remove chicken from oven to cool.
- Cut chicken into 1/4 inch strips.
- Set aside.
- Mix softened cream cheese and salsa.
- Spread flour tortillas with cream cheese mixture.
- Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
- Layer 2 ounces of chicken strips on top of cheese.
- Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
- Salt and pepper to taste.
- Fold ends over and wrap tightly.
- Secure with toothpicks.
SALSA RANCH CHICKEN WRAPS
Make and share this Salsa Ranch Chicken Wraps recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
- In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Nutrition Facts : Calories 370.8, Fat 26.1, SaturatedFat 12.5, Cholesterol 90.8, Sodium 503.1, Carbohydrate 8.4, Fiber 1.5, Sugar 4.1, Protein 25.9
CHICKEN MANGO SALSA WRAPS
Make and share this Chicken Mango Salsa Wraps recipe from Food.com.
Provided by Girlymouth
Categories One Dish Meal
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place 2 chicken breasts, juice of half a lime, 2 crushed garlic cloves. 1 inch of fresh ginger sliced, pinch of salt, and 1/4 cup of extra virgin olive oil in a ziplock and let marinate for 2 hours.
- In the mean time to make the mango salsa, combine the diced mango, roma tomato, yellow bell pepper, chopped cilantro and red onion, sugar, salt, pepper and juice of 1/2 lime in a bowl and let set.
- Once the marinate is done, grill chicken until no longer pink in the middle. Let rest and then cut into slices. Place 1/4 cup of beans and 1/4 cup of rice on wrap. Add 1/2 chicken breast, sliced. Top that with a heaping spoonful of mango salsa and a spoonful of sour cream.
- Yum!
Nutrition Facts : Calories 730.7, Fat 24.6, SaturatedFat 5.7, Cholesterol 40.5, Sodium 577.7, Carbohydrate 100.3, Fiber 10.4, Sugar 13.4, Protein 28.9
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
SALSA CHICKEN WRAP WITH PINEAPPLE PICO DE GALLO
Hot and sweet - our pico de gallo with pineapple is both. This flavorful salsa pairs well with chicken and creamy cheese in these delicious wrap sandwiches.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients.
- Toss chicken with dressing. Mix cream cheese spread and salsa until blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.
- Serve with remaining pineapple mixture.
Nutrition Facts : Calories 510, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
EASY CHICKEN SALSA WRAPS (STOVE TOP OR CROCK POT)
This is one of my family's favorites! It is healthy, flavorful and SUPER SIMPLE to make! I like to serve this with Mexicorn or Spanish rice. Enjoy!
Provided by TemaB
Categories One Dish Meal
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Crock Pot Directions:.
- Spray sides of crock with non-stick pan spray.
- Throw chicken breasts in crock pot and top with jar of salsa.
- Cover and cook on low for 6 - 8 hours.
- 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
- Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
- Cover again until heated through.
- Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
- Divide the chicken mixture between the tortillas, add cheese and roll up.
- Add a dollop of sour cream and a few black olive slices for garnish if desired.
- Stove Top Directions:.
- Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
- Brown over medium heat in a large skillet coated with non-stick pan spray.
- Pour jar of salsa over chicken and simmer until slightly thickened.
- Add the black beans, rinsed and drained.
- Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
- Divide the chicken mixture between the tortillas, add cheese and roll up.
- Add a dollop of sour cream and a few black olive slices for garnish if desired.
Nutrition Facts : Calories 988.4, Fat 34.1, SaturatedFat 14.4, Cholesterol 134.3, Sodium 2266.8, Carbohydrate 107.2, Fiber 15.6, Sugar 8.8, Protein 62.8
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