Lime Pepper Chicken Wraps Recipes

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LIME & PEPPER CHICKEN WRAPS



Lime & pepper chicken wraps image

These tasty wraps are great for a relaxed meal, and they're really easy to make

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 8

4 skinless chicken breasts , each cut into 6 strips
zest and juice 2 limes
2 tsp black peppercorns , coarsely crushed
1 tbsp sunflower oil
8 tortillas wraps
200g tub guacamole (or make your own)
1 Little Gem lettuce , shredded
148ml low-fat natural yogurt tub

Steps:

  • Toss the chicken with the lime zest and juice, pepper, oil and a little salt. Cook on a griddle pan or barbecue for 6-8 mins, turning until evenly cooked and nicely browned.
  • Heat the tortillas in the microwave, following pack instructions. Spread a little guacamole over each tortilla, top with some lettuce and chicken, then drizzle over the yogurt. Roll up and enjoy.

Nutrition Facts : Calories 464 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 2.85 milligram of sodium

ROASTED RED PEPPER CHICKEN WRAPS



Roasted Red Pepper Chicken Wraps image

The inspiration for this came from my hubby's urgings-he loved to eat it at this little place in Indiana and after we moved he couldn't. So I tried to duplicate it as much as I remembered :-) Very quick and tasty!

Provided by ChefTop

Categories     Chicken Breast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 15

2 chicken breasts
2 tablespoons of clubhouse rub marinade (I used the Hickory one but any flavor will work)
2 tablespoons olive oil
3 slices cheese (of your choice)
3 large tortillas (preferably flavored ones)
2 tablespoons plain yogurt
1 tablespoon mayonnaise or 1 tablespoon Miracle Whip
1 teaspoon mustard
1 teaspoon asian chili-garlic sauce (found in supermarkets with other Asian foods)
2 roasted red peppers, chopped finely
5 -6 fresh basil leaves, chopped finely
fresh chives, chopped finely
1/2 teaspoon cumin
salt, to taste
black pepper, to taste

Steps:

  • Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
  • Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
  • Slice the chicen breasts on a bias.
  • Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!

Nutrition Facts : Calories 817.2, Fat 42.8, SaturatedFat 15.1, Cholesterol 100.8, Sodium 1392.7, Carbohydrate 65.2, Fiber 3.7, Sugar 3, Protein 41.3

PEPPER LIME CHICKEN



Pepper Lime Chicken image

This comes from Better Homes & Gardens (celebrating the promise) I really like this chicken hope you do too! It has you broil it but I usually just bake at 350 for about 30 min. It also calls for 6 chicken breasts but can be reduced I usually only make about 3 due to my family size. Prep time is also marinating time.

Provided by Proud Veterans wife

Categories     < 60 Mins

Time 52m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves
1 teaspoon lime zest, finely shredded
1/3 cup lime juice
3 tablespoons cooking oil
1 teaspoon dried thyme or 1 teaspoon basil, crushed
1/2 teaspoon black pepper, coarsly ground
1/4 teaspoon salt
2 garlic cloves, minced
salsa (optional)
lime wedge (optional)

Steps:

  • Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme (or basil), pepper, salt, and garlic. Pour over chicken seal bag. Marinate in refrigerator for 30 minutes.
  • Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
  • Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170'F). If desired serve with salsa and lime wedges.

CHICKEN LIME LETTUCE WRAPS



Chicken Lime Lettuce Wraps image

These absolutely delicious chicken lime wraps are a quick, budget-friendly meal idea.

Provided by Contributor

Categories     Main Course

Time 25m

Number Of Ingredients 10

1 ½ pounds boneless, skinless chicken breasts (diced)
¼ cup red wine vinegar
1 lime (juiced)
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
2 green onions (minced)
2 cloves garlic (minced)
½ cup fresh cilantro (chopped)
lettuce leaves (for serving)

Steps:

  • Heat stove to medium high heat, and place chicken on skillet and cook until it is almost all the way cooked through.
  • Add the red wine vinegar, lime juice, sugar, salt, and black pepper in skillet.
  • Once fully combined, add the green onions, garlic and cilantro until they are soft, but not overcooked.
  • Spoon the chicken mixture into lettuce shells or pieces (or tortillas if preferred). Eat immediately and enjoy!

Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 24 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 522 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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