Italian Chicken Wraps Recipes

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ITALIAN CHICKEN WRAPS



Italian Chicken Wraps image

After enjoying a chicken wrap at a restaurant, I experimented at home to create something similar. Made with only five items, this delicious version is as fast as it is light.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen stir-fry vegetable blend
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 cup fat-free Italian salad dressing
3 tablespoons shredded Parmesan cheese
6 flour tortillas (8 inches), room temperature

Steps:

  • In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese; heat through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

Nutrition Facts : Calories 290 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 1129mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.

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

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

CRISPY ITALIAN WRAP



Crispy Italian Wrap image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

One 12-inch flour tortilla
1 tablespoon prepared pesto
1 tablespoon grated Parmesan
1/4 cup baby spinach
1 tablespoon sliced pepperoncini peppers
1 tablespoon sliced green olives
1 heaping tablespoon marinara
3 frozen store-bought meatballs, thawed and halved
1/4 cup grated mozzarella
2 tablespoons salted butter

Steps:

  • Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
  • Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
  • Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

ITALIAN BALSAMIC CHICKEN WRAP



Italian Balsamic Chicken Wrap image

An easy and healthy recipe from Cooking Light Magazine (June 1999). It's also great if you add a little salsa to the wrap and the marinade works really well for grilled chicken breasts! Calories: 225; Fat 3.2g; Carbohydrate: 18.5g; Protein 28.5g

Provided by blucoat

Categories     Lunch/Snacks

Time 22m

Yield 8 wraps

Number Of Ingredients 9

1/4 cup minced fresh parsley
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
2 garlic cloves, minced
8 (4 ounce) boneless skinless chicken breast halves
cooking spray
8 (6 inch) fat-free flour tortillas

Steps:

  • Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
  • Prepare grill.
  • Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.
  • Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.

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