Southwest Chicken Wrap Food

SOUTHWESTERN GRILLED CHICKEN WRAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
• Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce.
• Set aside.
• Coat chicken with chili powder.
• Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink.
• Cut into thin slices.
• Wrap tortillas in plastic wrap.
• Microwave on high 1 minute.
• For each sandwich, place cheese, down the center of one tortilla.
• Top with chicken breast slices, and then bean mixture.
• Roll up tightly;secure with wooden pick in two places, cut in half.

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken as directed on package.
• Meanwhile, spread 1 tbs each ranch and picante over each tortilla. Place chicken down center of each tortilla, layer with lettuce, tomato and cheese.
• Roll up tortillas.

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
• Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

SOUTHWEST CHICKEN

Steps:

• Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
• Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
• Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• Place chicken in slow cooker sprayed with cooking spray; top with green peppers.
• Mix all remaining ingredients except barbecue sauce and tortillas until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Remove chicken from slow cooker; place on cutting board. Cool 10 min.; pull into shreds with 2 forks. Return to slow cooker. Stir in barbecue sauce; cook, covered, on HIGH 15 min. Meanwhile, warm tortillas as directed on package.
• Spoon chicken mixture onto tortillas; roll up.

CRISPY SOUTHWEST CHICKEN WRAPS

Steps:

• Mix rice together with chili powder, cumin and garlic salt. Add drained beans, green onions, sweet pepper, cilantro and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. At this point you may, also, add a bit of salsa.) Roll the stuffed tortillas burrito style. Spray the tortillas all over with cooking spray.
• Heat a large non-stick skillet or griddle over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with sour cream and salsa.
• An alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. Bake until golden, about 20-30 minutes.

SOUTHWEST CHICKEN-RANCH WRAP

Steps:

• Spread tortilla with dressing; top with remaining ingredients.
• Fold in opposite sides of tortilla, then roll up burrito style.

SOUTHWEST CHICKEN SALAD WRAPS

Steps:

• Day One.
• With a fork pierce chicken breasts many times on both sides.
• Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
• Refrigerate for 24 hours turning and basting several times.
• Make the sauce.
• In a bowl, combine sugar, salt, mustard, and flour.
• Combine beaten egg and milk and add to dry ingredients.
• Mix until smooth.
• Heat cider vinegar in a saucepan.
• Gradually add hot vinegar to the bowl while mixing.
• Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl.
• Add lemon zest and 1 1/2 tsp of liquid smoke.
• Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
• After mixture has cooled, mix in the sour cream.
• Refrigerate overnight.
• The Raisins:.
• Place raisins in a bowl and pour wine over.
• Refrigerate overnight.
• Day Two:.
• Preheat oven to 350°F.
• Place chicken in ovenproof dish and add water to a depth 1/4".
• Add 1/2 tsp liquid smoke.
• In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute.
• Add peppers and oil to chicken.
• Bake covered for 1 hour.
• Let chicken cool then shred the chicken.
• Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
• Add finely diced Chipotle peppers to taste (I used three) and mix.
• Place cashews in a ziplock bag and crush with a rolling pin.
• Add cashews to bowl.
• Drain raisins and add to bowl.
• Add sauce and mix.
• You can serve immediately, but is much better if you refrigerate for at least 4 hours.
• To Serve:.
• Place a leaf of lettuce on tortilla.
• Spoon chicken salad over lettuce.
• Sprinkle with cheddar cheese.
• Wrap up like you would a burrito, leaving the top open.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• HEAT olive oil in medium skillet over medium heat. Add garlic; cook for 30 seconds. Stir in beans, salsa, corn and cumin; cook, stirring occasionally, for 2 to 3 minutes.
• SPREAD 2 tablespoons sour cream over each tortilla. Evenly distribute bean mixture, chicken, cheese, lettuce and cilantro over bottom third of each tortilla, making sure ingredients don't touch edges.
• FOLD the bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Cut in half.

SOUTHWESTERN CHICKEN FAJITA WRAPS

Steps:

• In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
• Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
• To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.