Chicken Guacamole Sun Dried Tomato Wrap Recipes

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CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS



Chicken, Feta Cheese, and Sun-Dried Tomato Wraps image

The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!

Provided by SMPETER

Categories     World Cuisine Recipes     European     Italian

Time 3h45m

Yield 4

Number Of Ingredients 8

2 (4 ounce) skinless, boneless chicken breast halves
¼ cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
⅓ cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
¼ cup sun-dried tomato dressing

Steps:

  • In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
  • Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
  • Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
  • Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g

CHICKEN AVOCADO WRAPS



Chicken Avocado Wraps image

I came up with this chicken avocado wrap while trying to figure out what to make for lunch one day. The recipe is now a favorite at my house. -Shiva Houshidari, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 chicken leg quarters, skin removed
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/8 teaspoon salt
Dash cayenne pepper
1/2 medium ripe avocado
2 tablespoons lime juice
4 whole wheat tortillas (8 inches), warmed
Fresh cilantro leaves, optional

Steps:

  • In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

Nutrition Facts : Calories 329 calories, Fat 14g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 416mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

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