Crunchy Chicken Cheddar Wrap Recipes

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CRUNCHY CHICKEN CHEDDAR WRAP, UNIVERSITY OF KANSAS STYLE



Crunchy Chicken Cheddar Wrap, University of Kansas Style image

KU Dining offers one really good over priced student on the go food. Everyone lines up for it, its easy and TASTY.

Provided by College Girl

Categories     Lunch/Snacks

Time 5m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 5

1 tortilla, large possibly jalapeno flavored if you can
2 chicken strips, heavily breaded and cooked
1/8 cup cheese, shredded cheddar
lettuce, handful
2 tablespoons ranch dressing

Steps:

  • chop up warmed chicken strips into thirds.
  • lay on tortilla then top with cheese, lettuce, and ranch.
  • wrap up in tortilla, cut diagonally ENJOY.

Nutrition Facts : Calories 413.1, Fat 24.4, SaturatedFat 5.9, Cholesterol 17.2, Sodium 868.8, Carbohydrate 38.5, Fiber 2.3, Sugar 2.5, Protein 9

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE



Chicken Caesar Wraps with Crispy Cheese image

Provided by Molly Yeh

Categories     main-dish

Time 10h5m

Yield 8 servings

Number Of Ingredients 24

12 ounces romaine hearts (from 1 to 2 heads), chopped
Dressing, recipe follows
Eight 10-inch/burrito-size flour tortillas
Roasted Chicken, recipe follows
2 cups store-bought Parmesan crisps, preferably Moon Cheese, or see recipe below for homemade
Extra-virgin olive oil, for cooking
6 tablespoons (96 grams) mayonnaise
1/4 cup (60 grams) lemon juice (from 1 lemon)
1/4 cup (63 grams) Dijon mustard
1/4 teaspoon Worcestershire sauce
2 cloves garlic, grated
1/2 cup (120 grams) extra-virgin olive oil
1/2 cup (60 grams) shredded Parmesan
Pinch kosher salt
Freshly ground black pepper
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
One 3- to 4-pound whole chicken
1/4 cup (60 grams) mayonnaise
2 cloves garlic, grated
1/2 teaspoon Worcestershire sauce
8 ounces shredded Parmesan
1/4 teaspoon cayenne pepper
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Steps:

  • Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
  • To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
  • Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
  • Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
  • Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
  • Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
  • Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
  • In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
  • In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

CHEDDAR BAKED CHICKEN



Cheddar Baked Chicken image

This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 12

¼ cup butter, melted
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
½ cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
  • In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
  • Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 19.9 g, Cholesterol 119.5 mg, Fat 22.1 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 13 g, Sodium 866 mg, Sugar 1.4 g

CHEESY CHICKEN WRAPS



Cheesy Chicken Wraps image

Super quick and easy chicken that is easily varied! This is great to play with: add part of a ranch seasoning packet, garlic, or maybe add some scallions. You can also switch up the cheeses! Great with pepper jack cheese. When I make it fairly plain my son likes to dip the roll ups in ranch.

Provided by Amy M

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 8

Number Of Ingredients 7

1 pound skinless, boneless chicken breast halves
1 ½ cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
salt and pepper to taste
1 (8 ounce) package refrigerated crescent roll dough
2 tablespoons melted butter, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
  • Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
  • Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
  • Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 12.1 g, Cholesterol 104.4 mg, Fat 31.1 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 552.7 mg, Sugar 2.2 g

CHICKEN CHEDDAR WRAPS



Chicken Cheddar Wraps image

These wraps are very simple to prepare. I keep cooked chicken in the freezer, so these are simple to assemble in a hurry.-Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 wraps.

Number Of Ingredients 10

1 cup sour cream
1 cup chunky salsa
2 tablespoons mayonnaise
4 cups cubed cooked chicken
2 cups shredded cheddar cheese
1 cup thinly sliced fresh mushrooms
2 cups shredded lettuce
1 cup guacamole, optional
12 flour tortillas (6 inches), room temperature
Tomato wedges and additional guacamole, optional

Steps:

  • In a large bowl, combine the sour cream, salsa and mayonnaise. Stir in chicken, cheese and mushrooms. , Divide lettuce and guacamole if desired between tortillas. Place about 1/2 cup chicken mixture on each tortilla. Fold sides over the filling. Garnish with tomato and additional guacamole if desired.

Nutrition Facts : Calories 271 calories, Fat 6g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 537mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

CRUNCHY CHICKEN CHEDDAR WRAP



Crunchy Chicken Cheddar Wrap image

This was one of my favorites before beginning my low sodium journey. For those of you with normal blood pressures and a tolerance for sodium, this recipe comes from Brella's at the University of Kansas. It is listed as one of the 32 best college foods in the country, and let me say, from personal experience, that this is simply amazing! This is NOT a low sodium food!

Provided by ChainsawMCF

Categories     Lunch/Snacks

Time 1h45m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 22

1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup thinly sliced fresh chives
hot sauce, to taste
kosher salt
fresh ground black pepper, to taste
2 cups buttermilk
1 tablespoon hot sauce
kosher salt
fresh ground black pepper
2 boneless skinless chicken breasts or 1 lb boneless skinless chicken breast
canola oil, for frying
2 cups panko breadcrumbs
2 cups all-purpose flour
1 teaspoon granulated garlic
4 (10 inch) tortillas (warmed)
1/4 head iceberg lettuce, shredded or 2 cups shredded iceberg lettuce
2 plum tomatoes, thinly sliced
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
pickled jalapeno pepper (optional)

Steps:

  • For the ranch dressing: Whisk the buttermilk, mayonnaise, sour cream and chives together in a mixing bowl. Season with hot sauce and some salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
  • For the chicken tenders: Whisk the buttermilk, hot sauce, 1 tablespoon salt and 1/4 teaspoon pepper together in a large mixing bowl.
  • Slice the chicken across the grain into long diagonals about 1/2-inch wide. (Depending on the size of the chicken breasts, you should yield 8 to 12 pieces.) Place the chicken in the mixing bowl with the buttermilk mixture. Turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Meanwhile, fill a large Dutch oven halfway with canola oil and heat to 350 degrees F. While the oil is heating up, put the panko breadcrumbs in a large resealable plastic bag. Push any air out of the bag and seal tightly. Use the flat side of a meat mallet to lightly crush the breadcrumbs. Open the bag and add 2 tablespoons salt, 1/2 teaspoon pepper, the all-purpose flour and granulated garlic. Seal the bag and shake to combine.
  • After 1 hour, remove the chicken from the buttermilk. Use your hands to transfer the chicken from the marinade to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Use your hands to transfer the chicken back into the bowl of marinade, tossing gently to coat. Add the chicken back to the seasoned flour, seal the bag and shake again to evenly coat the chicken. Transfer all of the breaded chicken, in a single layer, onto a rack over a baking sheet and let sit for 15 minutes.
  • Fry the breaded chicken pieces in batches in the hot oil until golden brown and cooked through, 3 to 5 minutes for each batch. Make sure that the oil comes back to temperature after each batch. Use a slotted spoon or tongs to transfer the cooked chicken onto a large plate lined with paper towels to absorb any excess oil. Season liberally with salt.
  • To assemble, lay out the tortillas on a clean work surface. Evenly distribute the lettuce, tomato slices, both cheeses and the chicken tenders on each tortilla. Top with 2 tablespoons of ranch dressing on each wrap and pickled jalapenos, if using. Fold the part of the tortilla that is closest to you over the filling tightly. Fold over both sides of the tortilla and roll over tightly into a large burrito. Repeat this process with the remaining 3 wraps. Serve whole or cut in half on a bias. Serve immediately with the remaining ranch dressing on the side.

Nutrition Facts : Calories 1163.5, Fat 42.5, SaturatedFat 17.7, Cholesterol 113.8, Sodium 1716.8, Carbohydrate 140.8, Fiber 7.2, Sugar 16.5, Protein 52.4

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