Santa Fe Chicken Wraps Food

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SANTA FE CHICKEN SALAD WRAPS



Santa Fe Chicken Salad Wraps image

I found this recipe in a Kraft What's Cooking magazine. As I normally do at our house, I made some adjustments to make the recipe lighter in fat & to accommodate our picky eating habits. These wraps are full of flavour & very quick & easy to prepare!

Provided by Debbb

Categories     Chicken Breast

Time 20m

Yield 8 tortillas, 4 serving(s)

Number Of Ingredients 8

4 cups torn romaine lettuce
1 lb chicken breast, grilled &,cut into strips
1 large tomatoes, chopped
1 1/2 cups frozen corn, cooked &,drained
1/4 cup parmesan cheese
1/4 cup ranch dressing
1/4 cup hot salsa
8 tortillas

Steps:

  • Toss romaine, chicken, tomato, corn and cheese.
  • Combine dressing and salsa.
  • Pour over romaine mixture.
  • Spoon salad onto tortillas and roll.

Nutrition Facts : Calories 861, Fat 32.1, SaturatedFat 8.1, Cholesterol 83.1, Sodium 1328.4, Carbohydrate 103.2, Fiber 9.2, Sugar 5.4, Protein 42.8

SANTA FE CHICKEN WRAP



Santa Fe Chicken Wrap image

Make and share this Santa Fe Chicken Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h6m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup plain low-fat yogurt
3 canned chipotle chiles, minced
1 tablespoon fresh lime juice
1/2 teaspoon salt, to taste
2 boneless skinless chicken breast halves, each sliced into 4 long strips
2 cups cooked rice
1 poblano pepper, cored,seeded,and cut into 8 strips
4 scallions, trimmed
4 burrito-size flour tortillas, heated
1 large plum tomato, cut into thin wedges
4 teaspoons adobo sauce (from the canned chipotle chilies)

Steps:

  • In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
  • Add the chicken strips; toss to coat.
  • Marinate at room temperature for 30 minutes.
  • Use a lightly oiled indoor or outdoor grill.
  • Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
  • To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
  • Roll up burrito style--fold in the two sides and roll up bottom to top.
  • Cut each wrap in half on the bias and serve.

Nutrition Facts : Calories 465.1, Fat 7.5, SaturatedFat 2.1, Cholesterol 37, Sodium 1453.7, Carbohydrate 72.8, Fiber 4.7, Sugar 7.2, Protein 25.5

SANTA FE CHICKEN SALAD WRAP



Santa Fe Chicken Salad Wrap image

Travel to New Mexico from your kitchen with Santa Fe Chicken Salad Wrap. Thanks to the tortillas, you can enjoy this Santa Fe Chicken Salad Wrap anywhere.

Provided by My Food and Family

Categories     Lunch

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8

4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) corn, drained
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Salsa
8 flour tortillas (6 inch)

Steps:

  • Combine first 4 ingredients in large bowl; sprinkle with cheese.
  • Mix dressing and salsa. Add to lettuce mixture; toss to coat.
  • Spoon onto tortillas; roll up.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1000 mg, Carbohydrate 40 g, Fiber 5 g, Sugar 7 g, Protein 21 g

SANTA FE WRAP



Santa Fe Wrap image

Make and share this Santa Fe Wrap recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb extra lean ground beef
1 cup canned black beans, drained and rinsed
1/3 cup chunky salsa
2 tablespoons sliced green onions
1/2 cup shredded monterey jack cheese
1/2 cup shredded lettuce
1/2 cup chopped tomato
4 tablespoons sour cream
4 burrito-size flour tortillas

Steps:

  • Cook the ground round in a large skillet until no longer pink. Drain any fat, or use wadded paper towels to remove it from the skillet.
  • Add the beans and cook until mixture is hot.
  • Evenly divide mixture on 4 flour tortills.
  • Evenly divide remaining ingredients and place on tortillas.
  • Wrap like a burrito.
  • Serve immediately.

Nutrition Facts : Calories 440.6, Fat 15.3, SaturatedFat 6.9, Cholesterol 53, Sodium 927.3, Carbohydrate 49.1, Fiber 7.1, Sugar 2.8, Protein 26

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