Chickenpestowraps Recipes

CHICKEN PESTO WRAPS

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

CHICKEN WRAPS

Steps:

• Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

PEKING-STYLE CHICKEN WRAPS

Steps:

• Preheat broiler and lightly oil rack of a broiler pan.
• Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
• Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
• While chicken is broiling, put tortillas on bottom rack of oven to warm.
• Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
• Cut chicken crosswise into 1/4-inch-thick slices.
• To eat, wrap up chicken, plum sauce, and scallions in tortillas.

CHICKEN PESTO WRAPS

Steps:

• 1. In a small bowl toss chicken with pesto just to coat.
• 2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
• 3. Place 1/4 of the chicken on top of the vegetables.
• 4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.

CHICKEN WRAPS

Steps:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

FOLDED HOT CHICKEN WRAPS RECIPE BY TASTY

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!

CHICKEN PESTO WRAP

Steps:

• Mix together the shredded chicken, soured cream, yogurt or mayonnaise with the pesto. Season.
• Lay a slice of cheese on each wrap, then divide the chicken mixture between them. Sprinkle with red pepper or sweetcorn, then top with the lettuce leaves. Be careful not to overfill or it will be tricky to contain all the filling. Wrap and roll each one, then pack in a lunchbox or tightly wrap in foil.

SIMPLE SWEET AND SPICY CHICKEN WRAPS

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.

YUMMY CHICKEN WRAPS WITH ROASTED VEGGIES & PESTO!

Steps:

• Pre heat the oven to 180'c / 350'f / gas 4.
• Deseed the peppers and cut into quarters and half again, place on a baking sheet.
• Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
• Season and drizzle with the olive oil - roast for 25 to 30 mins or until tender.
• Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through.
• Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.