Spicy Grilled Tropical Chicken Wraps Food

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP

Steps:

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• Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

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.

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

FLAKY CHICKEN WRAPS

Steps:

• Heat oven to 350°F.
• Lightly grease a cookie sheet.
• In a small bowl, combine the oil and 1 Tbs of the salad dressing mix and combine thoroughly.
• Separate your dough, press and roll them out to form a 6-inch circle.
• Spread a very light amount of the salad dressing/oil mix onto each biscuit.
• Arrange 3 or 4 strips of chicken in the center of each biscuits.
• Bring the ends of each biscuit over the chicken and overlap them and pinch them together to form a seal.
• Repeat this step until all biscuits and chicken are used.
• Brush each biscuit with melted butter and sprinkle some of the dry ranch dressing on top sparingly.
• Bake for 18- 22 minutes or until light golden brown.
• Meanwhile, in a small bowl combine the sour cream and mayonnaise and the remaining salad dressing together and mix well.
• Serve this dipping sauce with your chicken wraps.
• ENJOY!

SPICY GRILLED TROPICAL CHICKEN WRAPS

Steps:

• Combine first 6 ingredients in a large sealable plastic bag, (from lemon juice through & including the red pepper flakes).
• Mix thoroughly and add chicken.
• Seal bag and marinate in refrigerator 2 hours.
• Combine cream cheese and pineapple in a bowlwith the nuts, if using.
• Mix thoroughly and refrigerate until ready to use.
• About 40 minutes before cooking chicken, bring water to a boil in a heavy saucepan over high heat.
• Stir in rice and salt to taste.
• Bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• Set aside 10 minutes, fluff with a fork & add parsley.
• Cover and keep warm.
• Prepare grill or turn on broiler.
• Remove chicken from marinade, reserving marinade.
• Grill or broil chicken about 10 minutes, turning and basting occasionally with reserved marinade until cooked throughout.
• Transfer to a cutting board and slice thinly across the grain.
• Spread cream cheese mixture over center third of each tortilla.
• Add a large spoonful of rice.
• Top with sliced chicken breast.
• Fold tortillas, enclosing mixture to make a packet.
• Serve with a Pinot Blanc, or Sauvignon Blanc and enjoy thoroughly!