Spicy Chicken Wraps Food

SPICY BUFFALO CHICKEN WRAPS

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.

SIMPLE SWEET AND SPICY CHICKEN WRAPS

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.

SPICY CHICKEN WRAPS

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.

SPICY CHICKEN & AVOCADO WRAPS

Steps:

• Mix the chicken with the lime juice, chilli powder and garlic.
• Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
• Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

SPICY BUFFALO CHICKEN WRAP

Steps:

• Pre season chicken with garlic powder, salt and black pepper to taste.
• Combine 1/3 cup of hot sauce and 1 tbsp of cooking oil in a large plastic storage bag.
• Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
• Marinade chicken at least 30 minutes.
• Grill chicken until done.
• Slice chicken into strips.
• Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
• Place chicken mixture and lettuce down the center of the tortilla.
• Roll tortilla in same fashion as a burrito.
• Cut in half.
• Enjoy!

SPICY BAKED CHICKEN WRAPS

Steps:

• Preheat oven to 350F (180C).
• Spread 1/2 cup of salsa in the bottom of a 9X13 inch baking dish.
• whisk together undiluted soup, sour cream and hot sauce.
• stir in green onions, chicken and 1/2 cup of cheese.
• divide the mixture evenly amongst the tortillas and roll up burrito style.
• place all the wraps in the baking dish, seam side down.
• spread the remaining salsa over the wraps and sprinkle with the remaining cheese.
• bake for 30-35 minutes, uncovered, until cheese is golden.
• enjoy :).

SPICY CHICKEN LETTUCE WRAPS

Steps:

• Combine chicken, ginger , garlic and red pepper flakes in a medium size bowl. Blend soy sauce and cornstarch in a small bowl until smooth.
• Heat wok or large skillet over med heat. Add oil heat until hot. Add chicken mixture and stir fry 2 to 3 minutes or until chicken is cooked through.
• Stir soy sauce mixture and add to wok. Stir fry 30 seconds ur until sauce boils and thickens. Add water chestnuts, onions and peanuts, heat through.
• Divide filling evenly among lettuce leaves and roll up. Secure with tooth pics and serve warm. Serve with hoisen sauce or you can put the hoisen sauce in the lettuce leave mixture as you roll it up.
• You can also just place the lettuce, the cooked chicken mixture and the hoisen sauce on the table and let the individuals roll as desired.
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SPICY CHICKEN "ORGASM" WRAPS

Steps:

• Cut chicken into bite size strips. Sprinkle chicken with creole seasoning and pepper.
• Heat 1 tablespoon olive oil in a large skillet. Add chicken and saute until chicken is mostly cooked on med-high heat.
• Remove chicken and set aside in a bowl or dish.
• Add the last tablespoon of olive oil and add onion, garlic, zucchini, summer squash, and red bell pepper.
• Saute for 3-4 minutes or until onion just starts to turn translucent.
• Return chicken to skillet and add thyme. Let cook on med-high until most of the liquid in pan has dissipated.
• Add your lemon juice and hot sauce. Turn to Med heat and cook for another 2 minutes. Turn off heat.
• Cook couscous as directed on back of box. I usually use "far east" brand. You can use Olive oil and herb, chicken and herb or Parmesan flavors.
• In a small bowl combined sour cream, creole seasoning, lemon juice and worcestershire sauce. Mix until fully incorperated.
• Pretty much buy the largest flour tortillas you can find. Or buy wrap. Any flavor will work. Just make sure to warm them to make them easier to work with.
• Build your wrap as follows, couscous, chicken and veggies, cheese and sauce.
• I can't say I know the exact proportions, but you want at least 1/4 cup cous cous, 1/2 - 3/4 cup chicken mixture, 1 oz cheese and at least 2 tablespoons sauce.
• I also like to put some fresh baby spinach in there too. It gives it a nice fresh flavor.

SPICY SZECHWAN CHICKEN LETTUCE WRAPS

Steps:

• Split boneless chicken in half. It too thick, pound out to make thinner.
• In a medium bowl, mix together radish, carrots, bean sprouts and scallions. Add Szechwan sauce.
• In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken lightly with rub. Cut the chicken into strips.
• In a large skillet over high heat, add the oil. Once hot, sear the chicken for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platte to let cool.
• Once cooled, dice or shred chicken.
• Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf or lettuce. Roll and serve.

SPICY BUFFALO CHICKEN WRAPS

Steps:

• Heat oil in a nonstick skillet coated with cooking spray and cook chicken for 6 minutes; drain. Add hot sauce and bring to a boil. Reduce heat and simmer, uncovered, for 3-5 minutes or until sauce is thickened and chicken is no longer pink in center (cut to test).
• Place lettuce on warm tortillas and drizzle dressing on top. Place chicken and sauce over lettuce and top with blue cheese. Roll up and serve.