Chickenwrapwithmangoslaw Recipes

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.

COLESLAW CHICKEN WRAPS

Steps:

• Place 1 cup dressing in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Let stand 5 minutes before slicing., Meanwhile, in a large bowl, combine the pineapple, coleslaw mix, red pepper and remaining dressing; toss to coat. Divide among tortillas; top with chicken and sprinkle with almonds. Roll up tightly; secure with toothpicks.

HONEY MUSTARD CRISPY CHICKEN WRAP

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
• Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

CHICKEN COLESLAW WRAPS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink. , Combine coleslaw and pineapple; spread over tortillas. Layer with tomato, cheese and chicken; roll up tightly.

HOT CHICKEN, BROCCOLI COLE SLAW-MMIN WRAPS

Steps:

• Heat oil in a large heavy skillet over medium to high heat.
• Saute onions and 2 cloves crushed garlic until onions are soft, and translucent, about 3 minutes.
• Stir in broccoli - coleslaw mix and cook until tender.
• Add cabbage, and chicken and toss for 1 minute.
• Remove from heat , and season with salt and pepper.
• In a blender, combine garbanzo beans,mayonnaise, mustard, cumin, remaining garlic, onion powder, lemon powder, salt and pepper. Blend until smooth and creamy.
• Heat tortillas for a few seconds in a microwave for easy folding.
• Spread each tortilla with sauce, then put put a large heap of slaw mixture on top.
• Wrap like a burrito.

CHICKEN AND COLESLAW WRAP

Steps:

• In a small bowl, add the chicken, coleslaw, pineapple and dressing.
• Stir to mix evenly.
• Cover and refrigerate for at least 25 minutes.
• To serve:.
• Top each tortilla with the chicken mixture.
• Fold both sides of each tortilla up over the filling, and then roll to close.
• Serve immediately.