RICE AND CHICKEN WRAPS
Make and share this Rice and Chicken Wraps recipe from Food.com.
Provided by Donna
Categories Lunch/Snacks
Time 24m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Spray large skillet with nonstick cooking spray.
- Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
- Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
- Stir in salad dressing.
- Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
- Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
- Slice each wrap diagonally in half.
GRILLED CHICKEN LETTUCE WRAPS
Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
- For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
- Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
- Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
- To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.
AIR FRYER RICE PAPER CHICKEN ROLL-UPS
With rice paper wrappers, you can wrap chicken tenders and air fry them for a "fried" experience without the mess of deep frying. Simply soak a rice paper wrapper for few seconds, roll up a chicken tender in it and then let it cook in an air fryer until it's super crispy and crunchy. Try this method with your favorite protein for a quick weeknight meal or appetizer.
Provided by Food Network Kitchen
Time 45m
Yield 2 servings (about 12 rolls)
Number Of Ingredients 8
Steps:
- Spray a baking sheet with cooking spray and set aside.
- Pat the chicken breasts dry between paper towels, then cut each breast into 6 equal tenders, about 1 ounce each. Season with a pinch of salt and a few grinds of black pepper.
- Soak 1 rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Arrange 1 chicken tender lengthwise across the middle of the wrapper. Fold the bottom of the wrapper over the chicken, then fold in the sides and roll up into a tight log. Place the roll-up on the prepared baking sheet and repeat with the remaining wrappers and chicken tenders.
- Preheat the air fryer to 400 degrees F. Spray the air fryer basket with cooking spray. Working in batches, place the roll-ups in a single layer in the basket, spacing them apart, then spray with them with cooking spray. Cook, flipping halfway through, until the roll-ups are golden brown and the chicken is cooked through, about 15 minutes.
- Garnish the roll-ups with the scallions, cilantro, and chiles and serve with sweet Thai chili sauce.
MEXICAN CHICKEN AND RICE WRAPS
This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.
Provided by beyond.blond
Categories Chicken Breast
Time 30m
Yield 8 wraps
Number Of Ingredients 9
Steps:
- In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
- In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
- As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.
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 :
EASY CHICKEN & RICE WRAPS BY RICE-A-RONI RECIPE - (4.4/5)
Provided by pmhare
Number Of Ingredients 9
Steps:
- 1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. 2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside. 3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.
BUFFALO OR BARBEQUE CHICKEN AND RICE WRAPS
Pre-cooked shredded chicken and Uncle Ben's® Ready Rice® Whole Grain Brown combine with basic pantry ingredients that most of us have on hand to create a super quick, easy, and healthy kid-friendly wrap that even the pickiest of eaters will love.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Cook rice according to package directions.
- Combine shredded chicken and buffalo sauce in a bowl.
- Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
- Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
- Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
- Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.
Nutrition Facts : Calories 402 calories, Carbohydrate 62.6 g, Cholesterol 45 mg, Fat 10.8 g, Fiber 4.9 g, Protein 20.1 g, SaturatedFat 4.8 g, Sodium 1474.9 mg, Sugar 6.7 g
CHICKEN STIR-FRY WRAPS
This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
- Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
- Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
- Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Nutrition Facts : Calories 298 g, Fat 9 g, Fiber 1 g, Protein 42 g
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