Chicken Veggie Wraps Recipes
CHICKEN AND VEGETABLE WRAP
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
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 VEGGIE WRAPS
"I gathered bits and pieces of things I like about Southwest cooking to come up with this economical recipe. Serve with a green salad and vinaigrette dressing for a refreshing meal." Kendra Katt - Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice., Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. , In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through. , Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 395 calories, Fat 8g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 646mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
VEGGIE CHICKEN WRAPS
I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!-Jolene Britten, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.
Nutrition Facts :
VEGGIE WRAPS
Vegetarian or not, you're going to want to make these wildly delicious Veggie Wraps. Crunchy, fresh veggies, spices and cheese are all wrapped into a flour tortilla. Our Veggie Wraps recipe is great for a last-minute lunch or lighter dinner. Personally, we love enjoying our Veggie Wraps outside on a nice day. If you're looking for additional ways to customize your vegetarian wraps, check out our Expert Tips section. You'll love this never-fail hit.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
- On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling.
Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Wrap, Sodium 950 mg, Sugar 5 g, TransFat 1 g
VEGGIE CHICKEN WRAPS
This easy and delicious recipe came from Jolene Britten of Gig Harbor, Washingon. It was published in Taste of Home magazine, and she says she likes to make them for picnics in the park, also making large batches and cutting them into slices to put on platters for large gatherings.
Provided by Juliesmom
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
- Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
- Roll the tortillas up tightly, cut in half, and serve.
BAKED CHICKEN, VEGGIE & CHEESE WRAPS
A recipe I created that's almost like a cross between calzones and burritos. I sometimes serve these with hot marinara sauce if I want to satisfy a pizza craving, as it's a great healthy substitute for that.
Provided by rpgaymer
Categories One Dish Meal
Time 45m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Heat the olive oil in a large pan over medium-high heat. Add broccoli and sun-dried tomatoes, and saute for 5 minutes.
- Add the baby spinach, and cook until wilted, about 2-3 minutes.
- Remove pan from heat. Add rest of ingredients, except for the tortillas and rest of oil, and stir to combine well.
- Place about 1-1/3 cups of the chicken mixture in each tortilla. Roll into a wrap/burrito, and place on a sprayed baking pan seams side down. Brush the wraps with the remaining olive oil.
- Bake at 350F for 25 minutes, or until the tortillas are lightly browned and crispy. Let stand for at least 10 minutes, because filling will be hot!
Nutrition Facts : Calories 555.1, Fat 24.3, SaturatedFat 8.6, Cholesterol 84.9, Sodium 988.9, Carbohydrate 44.8, Fiber 4.9, Sugar 4.2, Protein 39.4
CHICKEN AND VEGETABLE WRAPS
Ready for an easy lunch-hour refresh? Just toss shredded chicken, cheddar and veggies with lime vinaigrette dressing, then roll in tortillas. Easy-peasy!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients.
- Cover tortillas with lettuce; top with chicken mixture.
- Roll up. Cut in half to serve.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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