SWEET AND SPICY CHICKEN WRAPS
Enjoy this tortilla wrap filled with sweet and spicy chicken simmered in Old El Paso® salsa - perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- In bowl, mix mayonnaise, cucumber and 1 tablespoon of the honey. Cover; refrigerate until needed.
- In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 to 8 minutes or until chicken is no longer pink in center. Stir in salsa remaining 1 tablespoon honey and the cayenne. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until flavors are blended.
- Stack 4 of the tortillas in microwave oven. Microwave on High, 20 to 30 seconds or until warm and pliable. Repeat with remaining 4 tortillas.
- Spread each tortilla with 1 tablespoon of the mayonnaise mixture; layer with 1/2 cup loosely packed spinach leaves and 1/3 cup of the chicken mixture. Roll up tortilla; cut diagonally in half.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Wrap, Sodium 680 mg, Sugar 6 g, TransFat 1/2 g
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
ONLINE ROUND 2 RECIPE - SPICY AND SWEET CHICKEN WRAPS
Provided by Sandra Lee
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Lay the lettuce leaves out on a clean flat work surface. Evenly divide the chopped chicken, shredded carrot and leftover couscous between the leaves.
- In a small bowl, whisk together the reserved satay marinade and sweet yogurt sauce. Drizzle the sauce over the chicken, wrap them up, and eat!
WRAPS SWEET AND SPICY
I made these as an Appetizers but you can leave them whole as a wrap for lunch. They are filled with a couple of different things as you can see in the uploaded pictures giving you a variety of appetizers. Now this is a recipe that you can play with. Try leftover roast beef or turkey breast, sprouts, shredded carrot, cucumber slices.... You can use any spreads of choice like garlic herbed butter, Mustard...Then watch everyone try one then go for on other trying to figure out what's inside each one. These are great for a picnic or to take to school or work just wrap the rolled wrap whole in plastic wrap.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 72 appetizers
Number Of Ingredients 8
Steps:
- Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe#99942); Zucchini Pineapple Ginger Jam (recipe#95600); Raspberry Cranberry Preserves (recipe#77512); or your favorite.
- Lay the wraps on a large surface.
- Spread 1/6 of cream cheese on each wrap follow with jam or jelly of your choice.
- These are used as a glue as well a flavoring.
- I used 2 kinds one on 3 wraps and the other on the other 3 wraps.
- Arrange on the jelly the lettuce leaves follow with the cold cuts.
- Then half the wraps place 4 slices of sun dried peppers across the wrap in one row.
- Repeat with the other 3 wraps place the peppers as you did the tomatoes.
- As shown in picture.
- Sprinkle the olives on 3 of the wraps.
- Pull the center over and roll tightly into a cylinder.
- Slice 1 inch rings.
- Place on a serving plater.
SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
SPICY BUFFALO CHICKEN WRAPS
This recipe has a real kick and is one of my husband's favorites. Ready in a flash, it's easily doubled and the closest thing to restaurant Buffalo wings I've ever tasted in a light version. —Jennifer Beck, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes., Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.
Nutrition Facts : Calories 273 calories, Fat 11g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 453mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SPICY CHICKEN WRAPS
I am addicted to these, and can not stop eating them. So delicious! I'm sure there are a lot of chicken wrap recipes, but had to share! I love it hot, I cook the chicken with hotsauce and BW3 Blazin (yes that's the hottest sauce-yummy!).
Provided by anonymous
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, add about a tablespoon or more of extra virgin olive oil.
- Start to saute onions, for about 3 mins on medium heat.
- Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
- Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
- Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
- oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
- Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
- Opt>Top with sour cream.
- *Variation* Add cooked mexican rice to tortilla.
Nutrition Facts : Calories 977.9, Fat 37.9, SaturatedFat 10.4, Cholesterol 185.6, Sodium 1093, Carbohydrate 81.4, Fiber 6.5, Sugar 7.1, Protein 73.8
SWEET AND SOUR CHICKEN WRAPS
Chicken Helper® sweet & sour chicken takes on a whole new look in these delicious wraps-perfect for a weeknight dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
- Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
- In 10-inch nonstick skillet, heat oil over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
- Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
- To assemble wraps, spread about 1/2 cup cooked rice down center of each wrap. Top with spinach, chicken mixture, edamame and bell pepper strips. Fold in sides of wraps; roll up. Secure with toothpick or wrap in plastic wrap or foil to hold together.
Nutrition Facts : Calories 530, Carbohydrate 79 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Wrap, Sodium 660 mg, Sugar 0 g, TransFat 0 g
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