Santa Fe Grilled Chicken Salad Wrap Food

SANTA FE CHICKEN SALAD WRAP

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.

SANTA FE GRILLED CHICKEN SALAD WRAP

Steps:

• Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
• Combine dressing with salsa. Pour over romaine mixture; toss to coat.
• Spoon evenly into tortillas; roll up.

SANTA FE CHICKEN SALAD WRAPS

Steps:

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

SANTA FE CHICKEN WRAP

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.

GRILLED CHICKEN SALAD WRAPS

Steps:

• Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion., In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.

SANTA FE GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

SANTA FE GRILLED CHICKEN SALAD WRAP

Steps:

• TOSS romaine, chicken breast strips, tomato and corn in large bowl. Sprinkle with cheese.
• COMBINE dressing and salsa. Pour over romaine mixture; toss to coat.
• Spoon into tortillas; roll up.

SANTA FE WRAP

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.

GRILLED SANTA FE CHICKEN

Steps:

• Mix lime juice, chili powder, garlic and cumin in a shallow dish.
• Pat chicken dry and add to marinade.
• Marinate, covered, in the refrigerator, turning occasionally to coat.
• Preheat grill.
• Drain chicken.
• Place chicken on grill over hot coals.
• Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
• Combine salsa and corn in a small saucepan.
• Bring to a simmer over medium heat.
• Warm tortillas on grill.
• Cut chicken into strips and place on plates.
• Spoon salsa mixture over the top.
• Serve with warm tortillas.