Chicken And Vegetable Wrap Recipes

CHICKEN AND VEGETABLE WRAP

Chicken and Vegetable Wrap image

Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.

Provided by Martha Rose Shulman

Categories easy, lunch, quick, main course

Time 15m

Yield Two wraps

Number Of Ingredients 12

Ingredients

2 flour tortillas
4 to 6 romaine lettuce leaves, cut away from the ribs
1/2 cup shredded carrots
1/4 cup cucumber, cut in julienne (take several thin slices of cucumber, stack them and cut them in thin strips)
1/8 sweet red pepper, cut in very thin strips
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1/2 avocado, sliced
1/2 to 3/4 shredded poached chicken breast
Salt
freshly ground pepper to taste
Optional: cilantro, basil, tarragon, other herbs

Steps:

In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 23 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD

Chicken and Veggie Wraps with Herbed Goat Cheese Spread image

This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.

Provided by Kardea Brown

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 boneless, skinless chicken breasts
1 clove garlic
8 ounces goat cheese, at room temperature
1 tablespoon coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 Chinese eggplant (about 7 ounces), sliced
1 red bell pepper, sliced
1 yellow pepper, sliced
1/2 red onion, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
4 spinach-flavored flour tortillas, warmed

Steps:

For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.

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