Crunchychunkychickenwrap Recipes

SUPER CRUNCH CHICKEN

Steps:

• Heat oven to 375ºF.
• Spread chicken with dressing.
• Mix stuffing mix and cheese in pie plate. Add chicken, 1 piece at a time; turn to evenly coat. Place on foil-covered baking sheet. Discard any leftover stuffing mixture.
• Bake 25 to 30 min. or until chicken is done (165ºF).

CRUNCHY NO-FRY CHICKEN

Steps:

• Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
• Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
• Bake at 400 degrees F for 20 minutes or until the chicken is cooked through.

BAKED CRUNCHY CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.

CRUNCHY ASIAN CHICKEN WRAPS

Steps:

• Mix dressings in large bowl.
• Add lettuce, chicken, carrots and onions; mix lightly.
• Spoon onto tortillas; roll up.

CRUNCHY CHUNKY CHICKEN WRAP

Steps:

• Mix the dressing ingredients and spread on one side of the flour tortilla.
• Layer the chicken, carrots, pineapple, tomatoes, pecan pieces and lettuce in the middle of the tortilla and sprinkle with salt, pepper and red wine vinegar.
• Fold up one end of the tortilla, then roll the sides over the chicken mixture to enclose, eat and enjoy.

BREAKFAST CRUNCHY WRAP

Steps:

• Preheat oven to broil with a rack 2-3 inches from heat source.
• Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
• Place tortillas on baking sheet and set aside.
• To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
• Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
• Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
• Add taco seasoning and stir to coat.
• Divide mixture among tortillas.
• Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
• When foaming subsides, add eggs and season with salt and pepper.
• Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
• Divide eggs among tortillas, along with half of cheddar cheese.
• Top each tortilla with one tostada.
• Fold tortilla up and around the tostada shell, securing with toothpicks.
• Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
• Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
• Serve warm, topped with hot sauce and sour cream on the side.

CREAMY AND CRUNCHY SPINACH OVER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
• Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
• Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Put chicken onto plates and top with generous amounts of the spinach mixture.