Jordanianchickenwraps Recipes

CURRIED CHICKEN WRAPS

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
• Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

ASIAN CHICKEN CRUNCH WRAPS

Steps:

• Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.

JORDANIAN CHICKEN WRAPS

Steps:

• Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
• Strain and save the broth.
• Reduce broth to make about 5 cups and add additional chicken bullion, if desired.
• While the chicken cooks, toast the slivered almonds until light brown and fragrant.
• You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
• Allow chicken to cool enough to handle.
• Chop or pull apart chicken into small pieces.
• Saute sliced onions in olive oil until they begin to turn translucent.
• Add chicken pieces and more oil to coat, if necessary.
• Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
• Add about a cup or two of the broth and mix.
• Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
• This may take awhile.
• Add toasted almonds and stir.
• Cut Lavash bread in half, or use tortillas.
• Place one cup of filling on bread.
• Fold like a burrito, wrapping fully.
• Stack in a pile on a plate.
• Leave to cool until comfortable to touch.
• Eat with your hands.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

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.

CHICKEN SHAWARMA WRAPS

Steps:

• Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
• When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
• While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
• Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

JALAPENO CHICKEN WRAPS

Steps:

• Cut chicken into 2 in strips that will fit the size of your pepper. (The size of the chicken strips will depend on how large your peppers are, so use your judgment. Even if they are bigger than the pepper, just tuck in what ever overlaps and it works fine).
• In a large resealable plastic bag, combine the garlic powder,onion powder, pepper, seasoned salt and paprika.
• Add Chicken and shake to coat.
• Place a chicken and onion strip in each jalapeno half. (If you don't like your onion a little crispy, saute in 1 tbl of butter for 2-3 minutes to soften).
• Wrap each pepper with a slice or two of the shaved smoked ham, enough to cover the entire pepper and place on baking sheet. You will need toothpicks if you use bacon or the prosciutto.
• Preheat oven to 350 degrees.
• Bake peppers for 20-25 minutes or until the ham is slightly browned and chicken juice runs clear.
• You can also grill these:.
• Spray your grill with Pam.
• Grill peppers uncovered, over indiredct medium heat for 20-25 minutes or until chicken juices run clear and ham is slightly brown.
• Serve with blue cheese or ranch dressing.
• For a variety, try sprinkling some Italian Bread Crumbs on top before adding the ham It adds to the flavor.

CHICKEN RANCH WRAP RECIPE BY TASTY

Steps:

• Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing.
• Roll into a wrap and place in a reusable container with fruits and veggies for sides.
• Enjoy!