Californiawraps Recipes

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CALIFORNIA CLUB CHICKEN WRAPS



California Club Chicken Wraps image

I work in a corporate office, and our cafe has a 'wrap station' every Friday and these are a huge hit with everyone. I got hooked so I watched closely and finally made my own version at home; they are so delicious! If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.

Provided by BethAnne923

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 16m

Yield 2

Number Of Ingredients 11

½ cup mayonnaise
½ cup plain yogurt
2 chipotle chiles in adobo sauce, finely chopped
2 large spinach tortillas
½ cup shredded lettuce, or to taste
1 ½ cups shredded Monterey Jack cheese
1 Haas avocado - peeled, pitted, and diced
4 slices cooked bacon, chopped
1 red onion, finely chopped
1 tomato, chopped
2 cooked chicken breasts, cut into chunks

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.

Nutrition Facts : Calories 1462 calories, Carbohydrate 83.1 g, Cholesterol 173.1 mg, Fat 99 g, Fiber 14.4 g, Protein 65 g, SaturatedFat 29.5 g, Sodium 1776 mg, Sugar 12.6 g

CALIFORNIA ROLL WRAPS



California Roll Wraps image

I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. -Mary Pax-Shipley, Bend, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 wraps.

Number Of Ingredients 8

1/2 cup wasabi mayonnaise
6 whole wheat tortillas (8 inches)
2 packages (8 ounces each) imitation crabmeat
1 medium ripe avocado, peeled and thinly sliced
1-1/2 cups julienned peeled jicama
1 medium sweet red pepper, julienned
1 small cucumber, seeded and julienned
3/4 cup bean sprouts

Steps:

  • Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 647mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

CALIFORNIA WRAP



California Wrap image

Dinner ready in 25 minutes! Enjoy the refreshing flavors of avocado and turkey in a wrap.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 8

4 (10 inch) flour tortillas, heated as directed on package
8 to 12 leaves leaf lettuce
12 oz oven-roasted turkey breast slices
12 slices bacon, crisply cooked
1 large tomato, cut into thin wedges
1 avocado, pitted, peeled and cut into thin wedges
1 cup torn arugula
1/2 cup ranch dressing

Steps:

  • Lay tortillas on work surface. Fan lettuce on top three-fourths of each tortilla; top evenly with turkey, bacon, tomato, avocado, arugula and dressing.
  • Fold up bottom fourth of each tortilla. Roll each sandwich into cone shape. Secure tortillas with toothpicks. Serve immediately.

Nutrition Facts : Calories 600, Carbohydrate 31 g, Cholesterol 110 mg, Fat 4, Fiber 4 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Wrap, Sodium 1140 mg, Sugar 3 g, TransFat 1 g

CALIFORNIA WRAP SANDWICH



California Wrap Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

Four 10-inch flour tortillas
8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried
12 ounces sliced cooked turkey breast
12 slices apple-wood smoked bacon, cooked
1 vine-ripened tomato, cored and cut into 16 wedges
1 ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice
Kosher salt and freshly ground pepper
1 cup arugula or watercress, washed and dried
1/2 recipe Ranch dressing, recipe follows
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley
2 tablespoons minced fresh chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

Steps:

  • Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
  • Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
  • Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

CALIFORNIA WRAPS



California Wraps image

A fresh summer recipe From a Pampered Chef cookbook. These are really good. Low fat and low cholesterol

Provided by dear prudence

Categories     Lunch/Snacks

Time 20m

Yield 6 wrap sandwiches, 6 serving(s)

Number Of Ingredients 11

1 large tomatoes, seeded and diced
6 tablespoons thinly sliced green onions with tops
1 medium ripe avocado
1 tablespoon reduced-fat sour cream
1/2 teaspoon lemon juice
1/8 teaspoon salt
6 large fat free tortillas
6 -12 large lettuce leaves
8 ounces thinly sliced reduced-fat deli smoked turkey
4 ounces salad mixed sprouts
6 tablespoons shredded reduced-fat cheddar cheese

Steps:

  • Dice tomato and slice green onions. Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Mash avocado in a bowl. Stir in sour cream, lemon juice and salt.
  • Top each tortilla with a level scoop of avocado mixture; spread. Cover with one or two lettuce leaves. Place one turkey slice over the lettuce. Top with 1/2 Celsius salad sprouts; sprinkle with 2 T. tomato and 1 T.each green onion and cheese.
  • Roll up each tortilla tightly. Cut each wrap in half.

CALIFORNIA WRAP AND ROLL



California Wrap and Roll image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings or about 10 appetizers

Number Of Ingredients 11

1 cup white rice (not converted or 5 minute)
1 teaspoon salt
3 tablespoons rice wine vinegar
2 scallions, both white and green parts, trimmed and chopped
1 1/4 teaspoons drained bottled horseradish
2 teaspoons fresh lime juice
1 teaspoon soy sauce
1 small ripe avocado, preferably Hass, peeled, pitted, and sliced
2 lavash rectangles, cut in half
6 ounces sea legs (surimi) or crabmeat, picked over for cartilage
14 to 16 thin slices of pickled ginger

Steps:

  • Boil 2 cups of water in a medium saucepan. Add the rice and salt and return to a boil, stirring once or twice. Reduce the heat to low and simmer, covered, stirring twice to promote stickiness, until all the moisture is absorbed, about 18 minutes. Allow to cool, uncovered, for about 15 minutes, or remove to a plate to speed cooling.
  • Combine the vinegar, scallions, horseradish, 1 1/2 teaspoons of the lime juice, and the soy sauce in a small bowl. Stir into the rice. Toss the avocado and remaining 1/2 teaspoon lime juice together in a separate small bowl.
  • To assemble: With a long end of a lavash half facing you, lay a quarter of the rice mixture evenly over the lavash, leaving a 1-inch border. Distribute a quarter of the crab, avocado, and ginger slices evenly over the rice and roll away from you, as tightly as possible. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare all at once assembly-line style. Slice in half on the bias if serving for lunch. For appetizers, cut into 1- to 2-inch pieces and serve with the spirals facing up.

CALIFORNIA CHICKEN WRAPS



California Chicken Wraps image

The combination of hummus and feta give these wraps unbeatable flavor. Hummus is a fantastic alternative to mayonnaise; try it on your favorite sandwich today! -Donna Munch, El Paso, Texas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/3 cup prepared hummus
4 whole wheat tortillas (8 inches)
2 cups cubed cooked chicken breast
1/4 cup chopped roasted sweet red peppers
1/4 cup crumbled feta cheese
1/4 cup thinly sliced fresh basil leaves

Steps:

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

Nutrition Facts : Calories 300 calories, Fat 8g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CALIFORNIA ROLL WRAP



California Roll Wrap image

Calories: 330 Sodium: 850 mg Fat: 8 g Carbs: 50 g Sat. Fat: 1 g Fiber: 4 g Cholesterol: 30 mg Protein: 14 g

Provided by Gaelige Coinnaigh

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups white rice, cooked, cooled
1 cup crabmeat
1 cup avocado, 1/4 in. chopped
1 cup cucumber, peeled, 1/4 chop
1/2 cup green onion, sliced thin
2 tablespoons mayonnaise, fat free
2 teaspoons wasabi paste
1 tablespoon light soy sauce
1/4 cup rice vinegar
pesto-garlic tortillas or honey-wheat tortilla

Steps:

  • Combine rice, avocado, cucumber, green onion and crab. Blend well.
  • Whisk together mayo, wasabi, soy sauce and rice vinegar.
  • Add dressing mixture to rice mixture. Toss to blend.
  • Place about 1 cup of mixture into each tortilla. Roll tightly, slice into 2" slices and serve.

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