Wonderful Italian Chicken Wrap Food

ITALIAN CHICKEN WRAPS

Steps:

• In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese; heat through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

CRISPY ITALIAN WRAP

Steps:

• Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
• Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
• Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

BUFFALO CHICKEN WRAP

Steps:

• Chop or slice cooked chicken strips.
• Place cheese in a strip in the middle of the tortilla.
• Place chicken on top of cheese.
• Sprinkle chicken with Frank's Red Hot Sauce.
• Top chicken with green pepper and tomato.
• Top that with lettuce.
• Pour ranch dressing over lettuce.
• Sprinkle with salt and pepper to taste.
• Roll up tortilla and enjoy.

CHICKEN WRAPS

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

ITALIAN CHICKEN WRAPS

Steps:

• In a saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer uncovered for 3-4 minutes. Spoon 3/4 C of filling into each tortilla and roll up tightly.

MEDITERRANEAN CHICKEN WRAP

Steps:

• Spread the flat bread with the hummus almost to the edge.
• Arrange the rest of the ingredients over the hummus.
• Roll up and cut in half.

GRILLED CHICKEN WRAPS

Steps:

• Heat grill to medium heat.
• Brush chicken with oil. Grill 6 to 8 min. on each side or until done (165ºF); cool slightly.
• Cut chicken into strips; place in medium bowl. Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon down centers of tortillas. Fold in opposite sides of tortillas, then roll up burrito-style.
• Place, seam sides down, on grill grate. Grill 4 to 5 min. on each side or until evenly browned.

ROAST CHICKEN WITH ITALIAN SEASONINGS

Steps:

• Preheat oven to 450 degrees F.
• Cut onions into thick slices (approximately 1/2").
• Using a broiler pan with rack in place, lay onion slices on rack to form a'bed' on which the chicken will sit.
• (The rack will allow excess grease to run off; the onions will impart nice flavor and will prevent chicken from sticking.).
• Remove giblets from cavity of chicken; rinse well with cold water and pat dry.
• Using a pastry brush (or your hands), coat entire outside of chicken lightly but thoroughly with olive oil.
• Sprinkle with salt, pepper and Italian seasonings (amounts given above are just general guidelines listed in the original recipe-- it's better to sprinkle evenly all over rather than trying to measure exactly).
• Place chicken on top of onion slices BREAST SIDE DOWN; cook for 30 minutes.
• Remove from oven; reduce temperature setting to 400 degrees F.
• Carefully turn chicken over so that the breast side is facing up; return to oven for an additional 45 minutes, or until done.
• Allow to rest 10 minutes before carving (IMPORTANT STEP!).

WONDERFUL ITALIAN CHICKEN WRAP

Steps:

• Chop the chicken.
• Throw all the ingredients together in a mixing bowl, making sure all the flavors are distributed evenly.
• Lay the tortillas on a flat work surface and divide the mixture among them.
• Roll them tightly securing both ends. When you are ready to serve them, slice on a bias.
• Note: you can use grilled chicken or any of the precooked chicken breast products. I have also used pita pockets instead of tortillas. I like the tortillas better.