Southwestern Chicken Wraps Food

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.

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.

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.

SOUTHWEST CHICKEN WRAPS

Steps:

• Flatten chicken to 1/8th inch thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with toothpicks.
• In a shallow bowl; combine the bread crumbs, parmesan cheese, chili powder, salt and cumin.
• Coat chicken with flour, then dip in butter and roll in crumb mixture.
• Place wraps, seam side down, in a greased 13 inch baking dish. Bake, uncovered, at 400 degrees for 25 minutes or until chicken juices run clear.
• If you choose to grill, place on rack for about 15 minutes or until chicken is slightly crisp.

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.

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.

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:

• 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.