CHICKEN WRAPS
Use your favorite flavor of cheese spread and tortillas to wrap up this filling sandwich. You can serve any extra spread with vegetables as a side dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.
Nutrition Facts :
ALMOST-FAMOUS CHICKEN LETTUCE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
- Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
- Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul
BUFFALO CHICKEN WRAPS
You can customize these simple wraps by topping them with whatever your family likes. Try shredded cheese, tomatoes, or onions.
Provided by lsk
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
- Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
Nutrition Facts : Calories 588.1 calories, Carbohydrate 39.8 g, Cholesterol 82.8 mg, Fat 32.6 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 7.6 g, Sodium 1207.5 mg, Sugar 4.5 g
CHICKEN WRAPS
Boneless chicken wrapped with bacon and pineapple. My family loves these. You could dip them into spicy mustard if desired.
Provided by KARENFRITTS
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h30m
Yield 10
Number Of Ingredients 4
Steps:
- Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
- Preheat oven to 375 degrees F (190 degrees C).
- Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 19 g, Cholesterol 41.8 mg, Fat 10.8 g, Fiber 0.5 g, Protein 17.2 g, SaturatedFat 3.6 g, Sodium 2703 mg, Sugar 17.2 g
CHEESY CHICKEN WRAPS
Super quick and easy chicken that is easily varied! This is great to play with: add part of a ranch seasoning packet, garlic, or maybe add some scallions. You can also switch up the cheeses! Great with pepper jack cheese. When I make it fairly plain my son likes to dip the roll ups in ranch.
Provided by Amy M
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
- Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
- Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
- Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 12.1 g, Cholesterol 104.4 mg, Fat 31.1 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 552.7 mg, Sugar 2.2 g
CHICKEN CAESAR WRAPS
This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN CAESAR WRAP
This is a quick and easy lunch - chicken Caesar wraps are one of my favorites! If you don't already have croutons, whip up a batch in the oven in just a few quick minutes. Homemade croutons make this wrap extra tasty.
Provided by Rebekah Rose Hills
Categories Sandwich Wraps and Roll-Ups
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
- Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
- Warm tortilla in the microwave for about 15 seconds to make it more pliable.
- Lay filling ingredients down the center, and roll your wrap up! Enjoy!
Nutrition Facts : Calories 464.2 calories, Carbohydrate 55.2 g, Cholesterol 25.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 15.9 g, SaturatedFat 5.2 g, Sodium 1176.9 mg, Sugar 3 g
FOLDED HOT CHICKEN WRAPS RECIPE BY TASTY
Here's what you need: Walmart Chicken Breast Tenderloins, kosher salt, all purpose flour, cornstarch, baking powder, buttermilk, hot sauce, large egg, vegetable oil, cayenne pepper, brown sugar, garlic powder, smoked paprika, freshly ground black pepper, flour tortillas, shredded iceberg lettuce, bread and butter pickles, mayonnaise, reserved frying oil
Provided by Walmart
Yield 8 wraps
Number Of Ingredients 19
Steps:
- Make the fried chicken: Cut the Walmart Breast Tenderloins into 1-inch (2.54 cm) cubes and season evenly with ½ teaspoon salt.
- In a shallow bowl, stir together flour, cornstarch, baking powder, and ¼ teaspoon salt until combined. In a separate shallow bowl, whisk together the buttermilk, remaining ¼ teaspoon salt, hot sauce, and egg until smooth.
- Working in batches, coat the chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture. Set on a plate while you heat the oil for frying.
- Fill a large, high-walled cast iron skillet with about 2 inches of vegetable oil. Heat over medium-high heat until the temperature reaches 360-375°F (182-190°C). Set a wire rack on top of paper towels.
- Working in batches to avoid overcrowding the pan, fry the chicken in the hot oil for about 3 minutes on each side, or until deep golden brown and cooked through. Transfer to the wire rack to drain. Reserve the frying oil.
- Make the hot spiced oil: In a large bowl, whisk together the cayenne, brown sugar, garlic powder, paprika, and black pepper. Carefully pour in ½ cup of the reserved frying oil and whisk to combine.
- Working in batches if necessary, toss the fried chicken in the spiced oil until evenly coated, adding more oil if the mixture gets too thick. Return to the wire rack and let cool enough to handle.
- Assemble the wraps: Roughly chop the chicken.
- Set a tortilla on a cutting board. Use a knife to cut from the center of the tortilla down to the bottom edge. Scoop about ¼ cup of the chopped chicken onto the bottom left quadrant of the tortilla, to the left of the cut. Working clockwise, add ¼ cup shredded lettuce to the top left quadrant, 2 tablespoons chopped pickles to the top right quadrant, and drizzle or spread 2 teaspoons of mayonnaise over the bottom right quadrant. Starting from the bottom left and working clockwise, fold each quadrant over the next, pressing gently after each fold.
- In a large nonstick skillet, heat 1 tablespoon of the reserved frying oil over medium-high heat. Working 2 at a time and adding more oil between batches, fry each wrap on both sides for 1-2 minutes, until golden brown, being careful to keep the fillings inside.
- Serve warm.
- Enjoy!
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