MEXICAN CHICKEN & BLACK BEAN WRAPS
Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal
Provided by Tom Kerridge
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
- Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.
Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
SWEET CHILLI CHICKEN BURRITO TORTILLA WRAPS
An Awesome quick and easy family meal-anytime-anywhere! CAN ALSO BE EATEN AS A SNACK! Serves 1 as a snack
Provided by Fairy_flossz
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 1 Heat oil in small sized frypan.
- 2 Place chicken in frying pan when ready, let it simmer for a little while before adding sweet chilli sauce-as much or as little as you like.
- 3 Heat burrito as instructed on bach of the packet.
- 4 Slice tomato, shred/chop lettuce.
- 5 Put burrito flat on plate- layer with tomato lettuce followed by cooked chicken topped with cheese and extra sweet chilli sauce.
- 6 Roll up however you wish and enjoy!
Nutrition Facts : Calories 502.7, Fat 29.7, SaturatedFat 12.3, Cholesterol 162.7, Sodium 343.8, Carbohydrate 5.9, Fiber 1.8, Sugar 3.6, Protein 51.3
DIY MEXICAN CHILLI WRAPS
Just 6 ingredients - and teenagers will love them
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Cook the meat. Dry fry the beef in a non-stick pan until it has changed colour all over, spooning in a little of the sauce if the meat starts to stick to the pan. Pour in the rest of the sauce, then fill the jar about one-third full with water and rinse it out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.
- Do the tortillas. Heat the tortillas in the microwave according to the packet instructions (or dry fry them singly in a frying pan for 1 minute on each side). At the same time, drain and rinse the beans and tip them into the meat. Stir well and heat through for about 5 minutes until the beans are hot and the meat sauce is thick (if it's too runny it will ooze out of the wraps when you eat them).
- Serve up. Pile the tortillas on a plate and let everyone make their own wraps. The best way to do this is to spread the tortilla with some soured cream, then spoon the meat and some salad in the centre. Now fold up the side of the tortilla nearest to you, and fold in the sides to enclose the filling.
Nutrition Facts : Calories 604 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 3.14 milligram of sodium
SIMPLE CHICKEN BURRITO
A simple chicken, rice, and bean burrito. Very quick and consistent recipe. Extremely hard to screw up, so it's a good one for even the worst of cooks!
Provided by Countessme
Categories Chicken Breast
Time 35m
Yield 1 burrito, 5 serving(s)
Number Of Ingredients 7
Steps:
- You can dice the chicken after it's cooked, but I prefer to do it before hand. cut each breast into 1/2 inch strips (estimated) and then each strip into small cubes. Cook them on a skillet in the oil.
- While the chicken cooks, warm up the beans in a small sauce pan, stir them constantly so they don't stick.
- Once the chicken is cooked thoroughly, pull it and the beans off of the stove. This should take about 15 minutes on Medium if the chicken is in cubes already, but it varies from stove to stove.
- If the tortillas you're using are homemade, skip this step, if they're store bought taco type shells, put them in the microwave for 15 seconds.
- Make the burritos the same way you would make a taco, using the beans, rice, chicken, salsa, and any other toppings of your choosing.
BURRITO WRAPS
Chicken heated in a sauce of sour cream, salsa and Ranch dressing, add your favorite toppings and wrap in a tortilla! A great way to use up leftover meat, poultry or fish. Recipe by Hidden Valley.
Provided by Lorac
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine dressing mix with chicken, sour cream and salsa in saucepan.
- Stir over medium heat until sauce and chicken are hot.
- Spoon the chicken mixture down the center of each tortilla, add desired toppings and fold sides over middle.
CHICKEN TORTILLA WRAPS
Make and share this Chicken Tortilla Wraps recipe from Food.com.
Provided by Jolene Green
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Wrap tortillas in foil. Heat in 350°F oven 10-15 minutes until warm.
- Coat large nonstick skillet with cooking spray.Place skillet over med-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper.
- Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 TBSP dressing. Roll up tortillas and serve.
Nutrition Facts : Calories 217.5, Fat 6.7, SaturatedFat 0.8, Cholesterol 72.1, Sodium 589.6, Carbohydrate 11.3, Fiber 1.3, Sugar 4, Protein 27.4
SWEET CHILLI CHICKEN
An incredibly easy Chinese-style chicken dish which is sweet, spicy and sticky
Provided by Good Food team
Categories Dinner, Supper
Time 20m
Number Of Ingredients 6
Steps:
- To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
- To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.
Nutrition Facts : Calories 242 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
CHILLI CHICKEN WRAPS
It's a wrap! A speedy supper with plenty of spice that's low in calories - the perfect midweek meal
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
- Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
- Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins
Nutrition Facts : Calories 477 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
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