Creamy Italian Chicken Salad Wrap Recipes

CREAMY ITALIAN CHICKEN SALAD WRAP

Creamy Italian Chicken Salad Wrap image

Creamy, delicious and easy cold make ahead meal.

Provided by Heather

Time 10m

Number Of Ingredients 14

Ingredients

2 baked chicken breasts (*see tips above)
4 whole wheat tortillas
1 cup cherry tomatoes
4-6 romaine lettuce leaves
1/4 of red onion (*diced about 1/3 cup)
4 oz mozzarella balls (*cut in half)
3 oz 1/2 can green olives (*see tips above)
2 tbsp avocado mayo
2 tsp red wine vinegar
1/2 tsp garlic powder
1 tsp oregano
1 1/2 tsp basil
1/4 tsp salt
black pepper to taste

Steps:

Cut baked chicken breast into cubes (see tips above for baking instructions) and place into large mixing bowl. Cut tomatoes in half and prepare onion, lettuce and mozzarella. Place in mixing bowl along with olives. Refrigerate while preparing dressing.
In a small mixing bowl place mayo, vinegar and all spices. Whisk well. Pour over chicken and veggies. Toss well.
Serve in a tortilla or in extra lettuce for gluten-free option.

Nutrition Facts : Calories 396 kcal, Carbohydrate 20 g, Protein 33 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 555 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ITALIAN CHICKEN SALAD

Italian Chicken Salad image

This is an old favorite of mine from childhood... but nowadays goes great for tea-parties when served on toast wedges or just plain, served stuffed into a tomato for presentation... or my husbands favorite way: sandwich style topped with a few pieces of crisp bacon with a slice of avocado between two pieces of white bread! This is great for using up leftovers from Rotisserie Chicken...

Provided by BlondieItaliana

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 cups cooked chicken (I use food processor, but you can also use 2 forks & shred to a consistency similar to tuna or pulle)
1/3 cup Hellmann's mayonnaise
4 ounces Philadelphia Cream Cheese, softened
1/2 cup chopped celery
1/3 cup chopped onion
1/2 cup pitted black olives, drained & chopped
1 (6 ounce) jar marinated artichoke hearts, drained & chopped
1/4 cup pinoli nuts, chopped (pine nuts)
to taste salt
to taste pepper
to taste garlic powder
1 dash oregano

Steps:

I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
*Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

Nutrition Facts : Calories 390.6, Fat 27.3, SaturatedFat 8.6, Cholesterol 88.8, Sodium 499.9, Carbohydrate 15.8, Fiber 5.4, Sugar 3.8, Protein 22.5

ITALIAN CHICKEN WRAPS

Italian Chicken Wraps image

From Light and Tasty Magazine. These are good! I usually leave the cheese out of mine but the family likes the cheese.

Provided by Becca Bricker

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) package stir fry vegetables
2 (6 ounce) packages ready to serve grilled chicken strips
1/2 cup fat-free Italian salad dressing
3 tablespoons parmesan cheese, shredded
6 flour tortillas

Steps:

In a saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer uncovered for 3-4 minutes. Spoon 3/4 C of filling into each tortilla and roll up tightly.

Nutrition Facts : Calories 180.9, Fat 5, SaturatedFat 1.5, Cholesterol 42.3, Sodium 490, Carbohydrate 17.2, Fiber 1.1, Sugar 2.3, Protein 15.8

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