Southwestern Chicken Fajita Wraps Food

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.

HOISIN CHICKEN WRAPS

Steps:

• In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

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.

BALSAMIC FAJITA CHICKEN WRAPS TO GO

Steps:

• Combine the vinegar, lime juice, 2 Tbsp olive oil, and minced garlic in a Ziplock bag or non-reactive bowl.
• Add cubed chicken breast and let marinate in refrigerator for an hour or two.
• In a large skillet, melt remaining olive oil and butter together.
• Remove chicken from marinade; discard marinade.
• Stirring occasionally, sauté the chicken, onion, bell peppers, mushrooms, and broccoli slaw pieces over medium-high until chicken is cooked completely and the veggies are to the desired texture (some people prefer them crisp and some like them softer), which will take about 7 to 10 or so minutes.
• Reduce heat, add in the remaining ingredients except the avocado, sour cream, and flour tortillas and simmer on medium-low for another 5 minutes.
• Stir in the avocado and sour cream; season with salt and pepper, to taste.
• If you're taking these to a picnic, put the fajita mix into a thermal container to keep it warm; on site give each person a tortilla and pass around the filling.
• If you're eating them at home, fill the tortillas with the mixture, garnish with grated cheese, and enjoy!
• Makes 4 to 6 servings, depending on how hungry you are; you can also use smaller tortillas and an additional chicken breast to get more servings, if you like.
• You can, of course, use more or less of any of the veggies to get a mixture that*you* enjoy!

SOUTHWESTERN CHICKEN WRAPS

Steps:

• Prepare rice.
• Brown chicken chunks in oil until cooked.
• Stir in black beans, salsa, soy sauce, and rice.
• Heat.
• To serve, line tortillas with lettuce, fill with rice mixture and add tomato and cilantro.