CURRIED CHICKEN AND APPLE WRAPS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine the chutney, yogurt, curry powder, oil, lime juice, salt and pepper. Whisk until combined.
- Add the garbanzo beans, goat cheese, green onions, mint, chicken, raisins, hot sauce, if using, lettuce and apples.
- Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.
CHICKEN CAESAR WRAPS
This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
PEKING-STYLE CHICKEN WRAPS
Categories Poultry Tomato Broil Kid-Friendly Quick & Easy Lunch Summer Tortillas Gourmet Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler and lightly oil rack of a broiler pan.
- Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
- Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
- While chicken is broiling, put tortillas on bottom rack of oven to warm.
- Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
- Cut chicken crosswise into 1/4-inch-thick slices.
- To eat, wrap up chicken, plum sauce, and scallions in tortillas.
GOURMET CHICKEN WRAPS
I made this up the other day when my boyfriend wanted something quick before going back home. (he lives an hour away) i had the chicken already cooked in the fridge, it worked out awesome! any questions, email me. chicken, shrimp, vegetables and sharp cheeses! lots of sharp, prominent flavours. quick and easy to make. for a vegetarian one, just cut out the chicken and shrimp :)
Provided by Merrik
Categories One Dish Meal
Time 30m
Yield 2 Wraps, 2 serving(s)
Number Of Ingredients 12
Steps:
- heat olive oil in a medium sized pan, add chicken. cook until brown. add in portabello, onion, and garlic.
- pour in balsamic vinegar, make sure everything is coated. Add in shrimp, all you need to do is heat it.
- place the slices of swiss cheese right onto the ingredients in the pan. shave the blue cheese in to the pan over the swiss. Wait for the cheese to melt.
- While the cheese is melting, take your 1/4 cup of sour cream and mix in the dijon mustard. set aside.
- separate the mixture in the pan so that half is on one side and half is on the other, place each side on a tortilla shell. add as much of the sour cream/dijon sauce as you would like to the wrap.
- wrap and eat! :).
Nutrition Facts : Calories 526, Fat 36.5, SaturatedFat 13.1, Cholesterol 84.8, Sodium 336.9, Carbohydrate 22.3, Fiber 1.9, Sugar 2.4, Protein 27.4
LEAFY CHICKEN WRAPS
Forget the chicken sandwich - have a few of these leafy treats. When Daniel Green needed to drop a considerable amount of weight eight years ago, he didn't just go on a diet: He learned to cook and create his own lowfat meals. Nearly 70 pounds lighter, he launched an international modeling career - only to find he'd rather be in the kitchen than on the catwalk. Now Green shares cooking tips on British television and here for _Self_, in this moo shu-inspired dish. Its do-it-your Self assembly is perfect for dinner with friends.
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Rinse lettuce leaves and spin dry. Heat oil in a large pan. Add garlic and onion and cook over medium-high heat 1 minute, stirring often. Add chicken and cook 5 minutes. Add soy sauce, fish sauce, sherry, mushrooms, water chestnuts, and carrots and cook 5 minutes more. Whisk cornstarch with 2 tbsp water; add to pan and stir until sauce has thickened. Place mixture in a serving dish.
- For wraps: Spoon chicken onto a lettuce leaf and season with plum sauce.
FOLDED HOT CHICKEN WRAPS RECIPE BY TASTY
Here's what you need: Walmart Chicken Breast Tenderloins, kosher salt, all purpose flour, cornstarch, baking powder, buttermilk, hot sauce, large egg, vegetable oil, cayenne pepper, brown sugar, garlic powder, smoked paprika, freshly ground black pepper, flour tortillas, shredded iceberg lettuce, bread and butter pickles, mayonnaise, reserved frying oil
Provided by Walmart
Yield 8 wraps
Number Of Ingredients 19
Steps:
- Make the fried chicken: Cut the Walmart Breast Tenderloins into 1-inch (2.54 cm) cubes and season evenly with ½ teaspoon salt.
- In a shallow bowl, stir together flour, cornstarch, baking powder, and ¼ teaspoon salt until combined. In a separate shallow bowl, whisk together the buttermilk, remaining ¼ teaspoon salt, hot sauce, and egg until smooth.
- Working in batches, coat the chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture. Set on a plate while you heat the oil for frying.
- Fill a large, high-walled cast iron skillet with about 2 inches of vegetable oil. Heat over medium-high heat until the temperature reaches 360-375°F (182-190°C). Set a wire rack on top of paper towels.
- Working in batches to avoid overcrowding the pan, fry the chicken in the hot oil for about 3 minutes on each side, or until deep golden brown and cooked through. Transfer to the wire rack to drain. Reserve the frying oil.
- Make the hot spiced oil: In a large bowl, whisk together the cayenne, brown sugar, garlic powder, paprika, and black pepper. Carefully pour in ½ cup of the reserved frying oil and whisk to combine.
- Working in batches if necessary, toss the fried chicken in the spiced oil until evenly coated, adding more oil if the mixture gets too thick. Return to the wire rack and let cool enough to handle.
- Assemble the wraps: Roughly chop the chicken.
- Set a tortilla on a cutting board. Use a knife to cut from the center of the tortilla down to the bottom edge. Scoop about ¼ cup of the chopped chicken onto the bottom left quadrant of the tortilla, to the left of the cut. Working clockwise, add ¼ cup shredded lettuce to the top left quadrant, 2 tablespoons chopped pickles to the top right quadrant, and drizzle or spread 2 teaspoons of mayonnaise over the bottom right quadrant. Starting from the bottom left and working clockwise, fold each quadrant over the next, pressing gently after each fold.
- In a large nonstick skillet, heat 1 tablespoon of the reserved frying oil over medium-high heat. Working 2 at a time and adding more oil between batches, fry each wrap on both sides for 1-2 minutes, until golden brown, being careful to keep the fillings inside.
- Serve warm.
- Enjoy!
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