HEALTHY CHICKEN WRAPS WITH CILANTRO LIME SAUCE
Healthy, filling, and delicious!
Provided by Whitney Wright
Categories Main Course
Time 10m
Number Of Ingredients 11
Steps:
- To a small bowl whisk the cilantro, Greek yogurt, lime juice, and cumin. Set aside.
- Divide the ingredients amongst 4 tortillas. Then layer on the tortilla the spinach, chicken, avocado, tomato, and pepper jack cheese.
- Top with a spoonful of the cilantro sauce. Top with some salt and pepper to taste. Roll up.
- Enjoy warm or cold.
Nutrition Facts : Calories 533 kcal, Carbohydrate 36 g, Protein 32 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 659 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving
CILANTRO LIME CHICKEN WRAP
This fresh Cilantro Lime Chicken Wrap is bursting with flavor! Sink your teeth into tender chicken, creamy avocado, tangy cilantro lime sour cream sauce and more! This is the ultimate Southwest wrap!
Provided by Fox Valley Foodie
Categories Entree
Time 5m
Number Of Ingredients 7
Steps:
- Divide all ingredients into four equal piles for assembly.
- Spread inside of each tortilla with 1 tbsp of Cilantro Lime Sour Cream Sauce.
- Lay chicken strips in each tortilla.
- Top chicken with avocado, baby spinach, pickled onions, and cilantro.
- Fold one end of the tortilla to close it, then turn the tortilla 90 degrees and roll it shut.
- Serve immediately.
SASSY CHICKEN WRAPS W/CILANTRO PESTO
My biggest challenge with these wraps is not eating all the cilantro pesto with chips before I can get them rolled up. Perhaps you will be more disciplined. If not, make a double batch of the pesto so you can snack without consequences. These a great healthy lunch, and are also pretty cut into slices and served as an appetizer.
Provided by Babs7
Categories Lunch/Snacks
Time 40m
Yield 6-10 wraps
Number Of Ingredients 20
Steps:
- Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
- Set them aside to steep.
- Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
- Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
- After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
- Place pesto in a bowl, set aside.
- For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears).
- Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
- Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
- Drizzle in the olive oil while the food processor is running.
- Set aside.
- Core and seed the red pepper, and slice it and the zucchini into strips.
- To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap) onto the each tortilla-- stopping about 1/2-inch from the edge.
- Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
- Add a layer of zucchini & pepper slices.
- Roll up into wraps.
Nutrition Facts : Calories 534.5, Fat 26.6, SaturatedFat 4.8, Cholesterol 67.8, Sodium 1260.3, Carbohydrate 42.7, Fiber 1.8, Sugar 6.1, Protein 31.6
CILANTRO-LIME CHICKEN SKILLET
This lightened-up, all-in-one skillet meal starts with seasoned chicken breasts cooked on top of a rice, black bean and green chile mixture, and is finished off with a fresh Cilantro-Lime Topping to bring it all together.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
- To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
- Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
- Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
- Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.
Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 2 g, TransFat 0 g
CHICKEN LIME LETTUCE WRAPS
These absolutely delicious chicken lime wraps are a quick, budget-friendly meal idea.
Provided by Contributor
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat stove to medium high heat, and place chicken on skillet and cook until it is almost all the way cooked through.
- Add the red wine vinegar, lime juice, sugar, salt, and black pepper in skillet.
- Once fully combined, add the green onions, garlic and cilantro until they are soft, but not overcooked.
- Spoon the chicken mixture into lettuce shells or pieces (or tortillas if preferred). Eat immediately and enjoy!
Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 24 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 522 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CILANTRO-LIME CHICKEN SANDWICHES
You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. 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°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.
Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges
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