California Chicken Nori Wraps Rsc Recipes

CALIFORNIA CLUB CHICKEN WRAPS

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

CALIFORNIA CHICKEN WRAPS

Steps:

• Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up.

CALIFORNIA CHICKEN NORI WRAPS #RSC

Steps:

• Combine yogurt, ranch dressing mix, chives, and lemon juice in medium bowl. Add chicken and mix well. Spread chicken mixture evenly among nori wraps. Top with spinach, carrots, cucumber ribbons, and avocado. Fold into a wrap and enjoy!

RSC CRISPY WRAPS

Steps:

• Heat frying pan add beef and pork and start to brown, when half way done add onions, garlic, sesame oil and chili oil. When meat has browned well and cooked through add carrots and cabbage. Fry for about 5 more minutes, then add cilantro and rice noodles and season with salt and pepper to taste. Fry for only about 5 more minutes then drain off any liquid making sure your mixture is dry and not moist.
• Let mixture cool all the way. Have phyllo ready to go under a towel so it does not dry up. Take one sheet of phyllo oil both sides, I use a brush to brush one side then flip over brush the other side, then fold the sheet in half, spoon mixture at along side one end of phyllo closest to you, then start to roll away from you very tightly. Ends will remain open, once rolled cut into 3 pieces on an angle to give a nice edge. Repeat until mixture is finished. You don't want to use too much mixture but be a little generous. Place on lightly greased baking sheet and bake in 400 degree oven for about 20 to 30 minutes or until golden brown.
• Makes about 25 appetizers.
• Dipping Sauce:.
• Combine all ingredients but the corn starch and heat. Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick. Makes about 1 1/2 cups.

CALIFORNIA CHICKEN WRAPS

Steps:

• Spread hummus on tortillas; top with chicken, peppers, cheese, basil, and kalamata (if using). Roll up.

CALIFORNIA CLUB CHICKEN WRAPS

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

CALIFORNIA CLUB CHICKEN WRAPS

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

CALIFORNIA CLUB CHICKEN WRAPS

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

CALIFORNIA CLUB CHICKEN WRAPS

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

MEDITERRANEAN CHOPPED CHICKEN WRAPS #RSC

Steps:

• To assemble wrap.
• Warm pita wraps in microwave or oven. Spread 1/4 cup hummus on each pita wrap. Spread 1/2 cup chicken salad mixture on each pita wrap. Garnish wraps with spinach, tomato, avocado and feta. Drizzle with yogurt dressing and sprinkle with chives.
• To make Chicken salad.
• Mix together chicken, peppers, shallots, cucumber, olives, parsley and mint. Add yogurt dressing (1-1/2 cups to achieve desired texture), to coat mixture lightly, reserving 1/2 cup yogurt dressing to drizzle on wraps before serving (about ¼ cup). Cover and chill for 30 minutes.
• To make Yogurt dressing.
• Blend all ingredients thoroughly. Cover and chill for 2 hours.