Copycat Chick Fil A Grilled Chicken Cool Wrap Recipes

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COPYCAT CHICK-FIL-A GRILLED CHICKEN COOL WRAP



Copycat Chick-Fil-A Grilled Chicken Cool Wrap image

One of the healthier choices on the Chick-fil-A menu, this wrap is packed with veggies and a ton of flavor.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 37m

Yield 2 serving(s)

Number Of Ingredients 16

1/2 cup white vinegar
1/4 cup light brown sugar
1 tablespoon kosher salt
1/4 cup granulated sugar
2 tablespoons orange zest
2 tablespoons orange juice
2 teaspoons garlic powder
1 chicken bouillon cube
2 tablespoons vegetable oil
1 chicken breast, about (14oz)
2 romaine lettuce leaves, torn
1/4 cup coleslaw mix
1/4 cup carrot, shredded
1/4 cup cheddar cheese, shredded
1/4 cup monterey jack cheese, shredded
2 flat bread, multigrain

Steps:

  • In a medium bowl whisk together ingredients for brine Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
  • Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side.
  • Remove chicken to a cutting board and slice thinly across the grain. Divide lettuce, coleslaw mix, carrots, cheese and chicken between both wraps. Roll up and serve with your favorite dipping sauce.

Nutrition Facts : Calories 610, Fat 29.7, SaturatedFat 9.5, Cholesterol 74.1, Sodium 4202.8, Carbohydrate 61.4, Fiber 2.2, Sugar 55.1, Protein 23.8

COPYCAT CHICK-FIL-A CHICKEN NUGGETS



Copycat Chick-Fil-A Chicken Nuggets image

I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories     Dinner

Time 24m

Yield 8 servings

Number Of Ingredients 15

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon dill pickle juice
1/2 cup cornstarch
1 tablespoon soy sauce
1 large egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Dijon mustard
DIPPING SAUCE:
1/4 cup Dijon mustard
3 tablespoons barbecue sauce
2 tablespoons honey
Oil for frying

Steps:

  • In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.

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