AVOCADO AND SPINACH CHICKEN SALAD WRAPS
A unique chicken salad that is so tasty and is served in a wrap with fresh spinach and avocado. The chicken salad is creamy and has lots of crisp and crunchy ingredients.
Provided by Olga's Flavor Factory
Number Of Ingredients 20
Steps:
- To brine the chicken, dissolve 1/8 cup of table or sea salt in 2 cups of water. Add 3-5 smashed garlic cloves, a bay leaf and 1/2 Tablespoon of black peppercorns to the water. Mix until the salt is completely dissolved.
- It is best to use bone in, skin on chicken breast. This will also help to keep the chicken juicy.
- Add the chicken breast to the brine, making sure it is completely submerged. Let it stand for 30 minutes. Drain the brine and pat the chicken dry with paper towels.
- Meanwhile, preheat the oven to 375 degrees Fahrenheit.
- If you don't want to brine the chicken, that's fine too. Drizzle the chicken with olive oil, season with salt and ground black pepper. Use salt only if you didn't brine the chicken. I also use a herb seasoning mix to sprinkle on top of the chicken. Use any combination of dry herbs and spices that you like, such as garlic powder, onion powder, dry basil, parsley, thyme, rosemary, oregano, paprika, cayenne pepper, etc.
- Roast the chicken in the oven until it reaches 165 degrees Fahrenheit in the center.
- Cool the chicken until you can handle it, remove the chicken skin and cut the chicken breast off the bone. Chop the chicken and add it to a large bowl.
- Finely chop the onion and pour enough boiling water to completely cover the onions. Let it stand for about 10 minutes. Drain through a sieve, rinsing with cold water.
- While the onions are standing in boiling water, start making the egg crepes.
- Lightly beat one egg in a bowl, adding a pinch of salt and pepper.
- Heat a nonstick skillet, add about a teaspoon of butter or oil. Add the egg, tilting the pan so that the egg covers the whole surface, just like when you're making crepes. Cook for about a minute the first side and about 30 seconds on the second side. Repeat with the rest of the eggs.
- Stack the egg crepes on top of each other and roll them up tightly. I usually do half at a time. Slice it very thinly into little egg noodles. Run your knife through the egg strips the other way too. You don't have to cut them too small, since the eggs will break more as you toss the salad together.
- Add the drained onions and the eggs to the bowl with the chicken.
- Julienne the cucumbers and finely mince the celery. Chop the parsley.
- Combine all the ingredients in a bowl, adding the mayonnaise and mustard. Season with salt and ground black pepper if it needs it.
- The chicken salad will stay fresh for up to 3 - 5 days. Keep it refrigerated until you are ready to serve it.
- Assemble the wraps right before serving them.
- Place about 1/4 - 1/3 cup of the chicken salad in the center of a tortilla. I prefer using flour tortillas, but you can use any tortillas that you like, corn, coconut, whole wheat, etc.
- Top the chicken salad with fresh spinach and slices of avocado. Roll the tortilla tightly around the chicken salad and the vegetables.
BUFFALO CHICKEN WRAPS
Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat...and tote-able, too! -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.
Nutrition Facts : Calories 879 calories, Fat 55g fat (18g saturated fat), Cholesterol 132mg cholesterol, Sodium 1589mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.
SWEET AND SPICY CHICKEN WRAPS RECIPE
Sweet and Spicy Chicken Wraps - Quick, easy and oh so delicious! This chicken wraps recipe is made with chicken, bacon, cucumbers, red onions, and a special sweet and spicy spread!
Provided by Robyn Stone | Add a Pinch
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Spread each tortilla (or lettuce leaf) with 1 tablespoon of the pineapple jalapeno cream cheese spread, top with a layer of spinach leaves, and arrange about 1/2 cup of chicken on the spinach leaves. Top with about 1 slice of bacon for each tortilla, cucumber, red onion, and avocado.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top and bottom of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
- If serving immediately, slice in half and serve with optional pepper jelly. If making ahead, wrap each chicken wrap tightly with plastic wrap and store in the refrigerator up to 3 days.
CHICKEN AND SPINACH WRAP
This chicken and spinach wrap is a healthy lunch!
Provided by Beachbody
Categories Main Course Sandwich
Time 50m
Number Of Ingredients 10
Steps:
- Place chicken in a shallow glass dish. Drizzle lemon juice over chicken. Season with salt and pepper if desired. Allow chicken to marinate for 30 minutes.
- Heat medium skillet, lightly coated with spray, over medium-high heat.
- Add chicken; cook for 3 to 5 minutes on each side, or until chicken is no longer pink in the middle. Remove from skillet. Slice and set aside.
- Combine yogurt with curry, garlic powder, paprika (if desired), and cayenne pepper (if desired) in a small bowl; mix well.
- Spread yogurt mixture evenly on tortilla, leaving about ½-inch around the edge.
Nutrition Facts : ServingSize 1 wrap, Calories 269 kcal, Carbohydrate 23 g, Protein 29 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 732 mg, Fiber 7 g, Sugar 3 g
CHICKEN SPINACH WRAPS
Delicious, quick, and easy, this great ranch chicken wrap recipe can be made with leftovers! This healthy chicken wrap recipe is a great choice for lunch or dinner.
Provided by Renee' Groskreutz
Categories Recipe
Time 20m
Number Of Ingredients 8
Steps:
- Wash and dry Romaine lettuce. Remove tough ribs at the bottom with a sharp knife.
- Remove tomato seeds and dice finely.
- Place wrap on smooth surface and place 2 piece of Romaine lettuce on top.
- Add half the chicken, bacon, tomato, and cheeses on top of the lettuce. Make sure to distribute evenly.
- Add a thin layer of ranch dressing on top.
- Fold the wrap using the standard wrapping method, making sure that the ingredients do not fall out.
- Cut rolled wraps in half and secure each half with a toothpick.
- Repeat process with the second wrap.
- Serve with your favorite potato chips or preferred sides.
Nutrition Facts : Calories 732 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 37 grams fat, Fiber 4 grams fiber, Protein 51 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1438 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
BUFFALO CHICKEN WRAPS
15 minutes is all you need to get a great dinner on the table that the whole family will enjoy!
Provided by Andi Gleeson
Categories Sandwich
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together olive oil, hot sauce, paprika, garlic powder, and salt. Add chicken, and toss to coat. Allow to marinate for at least 5 minutes. (You can put in the fridge for up to 24 hours for more flavor.)
- Meanwhile, heat a skillet over high heat and spray with cooking spray. Place each tortilla on a plate, and spread dressing evenly over the surface, leaving about an inch around the edges. Sprinkle cabbage, carrots, and cheese over the dressing.
- Use tongs to arrange chicken pieces in your very hot skillet, leaving excess marinade behind. Cook approximately 5 minutes per side, until chicken is cooked through.
- Arrange cooked chicken pieces down the center of each tortilla. Wrap tightly, cut in half, and serve.
CHICKEN AND SPINACH WRAPS
The Chicken and Spinach Wraps recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Warm stacked tortillas, covered with microwaveable plastic wrap or a paper towel, in the microwave for 20 to 30 seconds, or until just warmed.
- Spread ranch dressing over the bottom half of each tortilla.
- Top with spinach, sliced chicken, tomatoes and red onions.
- Season to taste with salt and pepper.
- Tuck in the right and left sides of each tortilla, and roll it over the filling. Slice each wrap in half and serve.
HONEY SALSA CHICKEN & SPINACH WRAPS
Here we wrap up chicken and baby spinach with a zesty honey salsa. The recipe comes together quickly and uses common kitchen ingredients.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 13
Steps:
- Mix mayonnaise, yogurt, cucumber, 2 tsp (10 mL) honey, ¼ tsp (1.25 mL) cayenne and black pepper in a small dish. Set sauce aside.
- Heat olive oil over medium-high heat in a non-stick skillet. Cut chicken breasts into strips 1 inch (2.5 cm) wide and 6-8 strips per breast. Sauté until they are beginning to turn golden - about four minutes per side. Stir in the salsa, 1 tsp (5 mL) honey and ¼ tsp (1.25 mL) cayenne pepper. Reduce heat to low and simmer, stirring occasionally, about 5 minutes or until chicken is cooked through.
- Spread each wrap with a quarter of the mayonnaise sauce (about 1 ½ tablespoons - 25 mL). Spread 1 ½ cups (375 mL) baby spinach over full surface of each tortilla. Then arrange a ½ cup (125 mL) of chicken salsa mixture across the centre. Tuck in the right and left hand side. Fold in bottom of tortilla and start to roll upward encasing to make a tight roll.
- To serve, cut in half on the angle.
Nutrition Facts :
CHICKEN RANCH WRAPS
Provided by Layla
Time 10m
Number Of Ingredients 5
Steps:
- Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.
- Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
THAI CHICKEN SPINACH WRAPS
An easy Thai-inspired wrap made with chicken, spinach, curry paste, apples, almonds and a honey-yogurt spread. Good all year round!
Provided by FPR
Time 29m59S
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill to medium-high.
- Clean and oil the hot grill grates.
- Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
- Rub the breasts with 2 teaspoons of the olive oil and sprinkle with some salt and pepper.
- Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F.
- Transfer to a plate and let rest for a few minutes.
- Once cool to the touch, dice up into cubes. In the meantime, combine mayo, yogurt, honey, and lime juice in a bowl.
- Fold in the apple, onion, cilantro, and cooked chicken. Set aside.
- In a large skillet, over medium heat, sauté almonds in the remaining 3 teaspoons oil until golden, stirring often so they don't burn, about 1 minute.
- Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.
- Place 1/2 cup of the chicken mixture onto each tortilla, then roll to enclose, folding in the sides like a burrito.
- Wipe out skillet and return to the burner over medium heat; coat with cooking spray and toast wraps until golden on both sides, about 30-45 seconds per side.
- Cut in half and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 560 calories, Sugar 13 g, Fat 37 g, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 8 g, Protein 35 g, SaturatedFat 7 g, Sodium 1182 mg, TransFat 0.1 g
CHICKEN SPINACH WRAP
Provided by Getty Stewart
Number Of Ingredients 6
Steps:
- Spread cream cheese on tortilla wrap.
- Spread hot pepper jelly over cream cheese.
- Top with chicken.
- Sprinkle dried cranberries on top.
- Add spinach leaves.
- Roll up tortilla and enjoy.
CALIFORNIA CLUB CHICKEN WRAP
Shredded chicken, mango and avocado are the stars in this easy California Club Chicken Wrap that is perfect for a weeknight.
Provided by Deborah
Categories Main Dish
Time 23m
Number Of Ingredients 10
Steps:
- Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel lined plate and set aside.
- Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 tablespoons of the mayonnaise and the lime juice.
- Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 tablespoons of mayonnaise.
- Lay a tortilla on a work surface and spread 1/4 of the avocado mixture over the tortilla, leaving a 1-inch border. Layer 1/4 of the lettuce down the center, followed by 1/4 of the tomato, 2 slices of bacon, then 1/4 of the chicken mixture. Fold in the 2 sides of the tortilla, then roll up like a burrito.
- Repeat with the remaining tortillas and ingredients.
- Cut each wrap in half before serving.
Nutrition Facts : ServingSize 1 wrap, Calories 665 calories, Sugar 15 g, Sodium 1103 mg, Fat 37 g, SaturatedFat 9 g, UnsaturatedFat 27 g, TransFat 0 g, Carbohydrate 54 g, Fiber 7 g, Protein 32 g, Cholesterol 68 mg
BRUSCHETTA CHICKEN WRAPS
As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. -Gina Rine, Canfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and dash of garlic powder., Lightly oil grill rack. Sprinkle chicken with salt and remaining pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 165°., Top each chicken breast with 1 cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through., Place chicken on center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts : Calories 330 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 569mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
STRAWBERRY CHICKEN BACON & SPINACH WRAPS WITH POPPYSEED DRESSING
Fresh and healthy wraps stuffed with juicy strawberries, chicken, crumbled bacon, feta cheese, and drizzled with poppyseed dressing.
Provided by Tiffany
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- If using poppyseed dressing recipe as listed: Blend all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.
- Rub seasoning salt on chicken breasts. Drizzle a pan or skillet with the 1 tablespoon oil. Add chicken breasts and cook over medium heat 3-4 minutes on each side until cooked through. Remove from heat, chop into pieces and set aside.
- Distribute spinach leaves between each of the 4 tortilla wraps. Top with chicken, strawberries, crumbled bacon, feta, and drizzle with poppyseed dressing.
- Roll each wrap up tightly, stick a toothpick in the middle to secure the wrap (optional) and serve.
Nutrition Facts : Calories 617 kcal, Carbohydrate 40 g, Protein 20 g, Fat 42 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 61 mg, Sodium 1236 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
SPINACH WRAP RECIPE MADE EASY: HEALTHY, NUTRITIOUS, AND GLUTEN-FREE ALTERNATIVES
Provided by Claudia Gomez
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat up your cast-iron skillet, with the stovetop on medium heat. Rinse your spinach and toss it into the skillet while it's still damp. Sauté your spinach for 1-2 mins, or until it has wilted.
- Transfer the wilted spinach into a small colander, drain the liquid, and run under cold water.
- Add the wilted spinach into a high-powered blender along with the vegetable oil and sea salt. Blend the mixture until smooth.
- Place the all-purpose or spelt flour into a large mixing bowl with the baking powder and whisk to combine.
- Add the spinach puree and ~¼ c. of water into the bowl. Mix the ingredients to combine, using your hands to knead until a soft dough forms, ~5 minutes.
- Shape spinach tortilla dough into a ball and cover or wrap in foil. Place the wrapped dough into the fridge and let chill for 15-20 mins.
- Take your tortilla dough out of the refrigerator and unwrap. Then, divide the dough into 6-8 spinach tortillas dough balls.
- Dust a clean, flat work surface with some flour. Form each dough portion into a ball and place them individually into a tortilla press. Flatten the dough ball to make your homemade spinach tortillas.
- Heat a non-stick, cast-iron pan on the stovetop over medium heat. Cook the spinach tortillas for 1-2 mins or until they begin to brown. Then, flip the tortillas over and cook the other side for 1-2 mins.
- Remove from the heat. Immediately serve and enjoy your homemade spinach tortillas! If you're not eating your tortillas immediately, place them on a cooling rack, and cover with a clean dish towel until you're ready to eat.
Nutrition Facts : ServingSize 8
CHICKEN, SPINACH AND CREAM CHEESE TORTILLA WRAP
This Chicken, Spinach and Cream Cheese Tortilla Wrap is a delicious and easy lunch idea that is ready in no time!
Provided by Yvonne
Categories Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, green chilies, green onions and bacon bits in a medium bowl.
- Spread enough cream cheese mixture evenly over tortilla to cover completely.
- Down the center of the tortilla, layer a handful of spinach followed by spouts and finished off with shredded chicken. Roll up wrap and slice in half.
Nutrition Facts : Calories 509 kcal, Carbohydrate 26 g, Protein 34 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 126 mg, Sodium 890 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
More about "chicken spinach wraps recipes"
10 BEST CHICKEN SPINACH WRAP RECIPES | YUMMLY
From yummly.com
HEALTHY GRILLED CHICKEN SPINACH WRAPS RECIPE BY SHALONDA M ...
From cookpad.com
Servings 10
CHICKEN & SPINACH WRAPS - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
Estimated Reading Time 40 secs
FRESH CHICKEN WRAPS | CHICKEN.CA
From chicken.ca
10 BEST CHICKEN SPINACH WRAP RECIPES | YUMMLY
From yummly.co.uk
20 CHICKEN AND SPINACH RECIPES TO TRY FOR DINNER | …
From allrecipes.com
CHICKEN WONTON WRAPS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHICKEN PESTO SPINACH WRAPS RECIPE ...
From inflammatoryboweldisease.net
CHICKEN AND SPINACH WRAP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
10 BEST SPINACH TORTILLA WRAPS RECIPES | YUMMLY
CHICKEN SPINACH WRAP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love