Mediterranean Chopped Chicken Wraps Rsc Recipes
MEDITERRANEAN GRILLED CHICKEN FINGERS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love the Mediterranean flavors and the ease and quickness of preparation .Goes well for Summer BBQ starters as well for Parties and Entertaining of all Seasons. Growing up in the NYC Tri State Area we are all familiar with Greek Diners and the great flavors they offer.
Provided by erotter
Categories Chicken Breast
Time 40m
Yield 24 strips, 6 serving(s)
Number Of Ingredients 13
Steps:
- For Chicken Strips.
- Slice Chicken breast thin and then cut into ¾ inch strips.
- Finelly chop the challots and parsley, squeeze the juice of lemon and mix well in a large bowl.
- Then add the Hidden Valley Original Ranch Seasoning Mix, oregano, salt and pepper to the mix and combine well.
- Place the Chicken strips in a Plastic Food Bag and pour in your mixture.
- Close bag and shake well until all Chicken Strips are coated evenly.
- Refrigerate closed bag of chicken strips for at least one hour or overnight.
- For Dipping Sauce.
- Peel, Seed and Puree half of Cucumber and combine in a medium bowl with the greek yogurt, dried dill, parmesan cheese and chives.
- Refrigerate mixture for at least one hour or overnight.
- Preparations.
- Spray a large grill pan with Olive Oil flavored cooking spray and heat to a medium temperature.
- Place chicken strips and grill for about 3 minutes on each side.
- When browned place in Serving Tray.
- Place Dipping Sauce in a bowl and place on Serving Tray next to the chicken strips.
Nutrition Facts : Calories 148.9, Fat 7.5, SaturatedFat 2.4, Cholesterol 48.6, Sodium 86.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.7, Protein 16.6
MEDITERRANEAN VEGETABLE AND CHICKEN SANDWICH WRAP
I am not claiming this to be authentic Mediterranean but I got that 'vibe' when I was picking out what veggies I wanted to go in it. I think this would actually work really well even if you left the chicken out and went for a fully veggie option.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread hummus over the tortilla.
- Place the slices of chicken down the middle of the tortilla so that the ends of each slice overlap.
- Arrange the spinach leaves over the chicken.
- Top with the artichokes and red peppers.
- Fold over the sides of the tortilla and roll up as you would any other wrap.
- Cut in half and serve.
Nutrition Facts : Calories 412.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 54.9, Sodium 1943.3, Carbohydrate 50.4, Fiber 7.5, Sugar 4.4, Protein 30.9
MEDITERRANEAN CHICKEN WRAP
This is a very tasty wrap with hummus and other good stuff. Easy to make especially if you have leftover chicken. It is good without the chicken and just plain. You may substitute romaine lettuce for the spinach.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread the flat bread with the hummus almost to the edge.
- Arrange the rest of the ingredients over the hummus.
- Roll up and cut in half.
TEXAS FOIL WRAPPED CHICKEN THIGHS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. A Texan spin on the dark meat of the chicken thigh. The dark meat is just juicer to me and I love the ingredients that go with it! Plus it's super easy in the foil pack!
Provided by Shelley M.
Categories Meat
Time 2h20m
Yield 4 packs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Squeeze the juice from 4 limes. Chop 1 bunch of cilantro and the 2 jalapenos, if using. Put them in a zip lock bag along with the boneless, skinless chicken thighs. Marinate for at least 2 hours.
- Meanwhile, fry the bacon strips until crispy and set aside to drain and cool. Once cooled, crumble them and set aside. Also, go ahead and take the corn off of the cobs (it will be one cob per foil pack) and chop the remaining bunch of cilantro.
- After the chicken has marinated, take it out sprinkle with salt and pepper and set it aside. Take 1 sheet of Reynold's Wrap aluminum foil place the corn of one cob, then a heaping Tablespoon of black beans, 1/4 of the chopped cilantro, a sprinkle of the bacon, one piece of chicken, a sprinkle of Monterrey Jack cheese, then end with the juice of 1/2 a lime over it all.
- Wrap it up by bringing up the sides and folding it over twice. Place on cookie sheet in case the juices run out! Repeat with the remaining three pieces of chicken.
- Place it in the oven for 20-25 minutes.
Nutrition Facts : Calories 443.2, Fat 16.6, SaturatedFat 7.6, Cholesterol 87.8, Sodium 300.9, Carbohydrate 48.8, Fiber 12.9, Sugar 5.2, Protein 32.4
MEDITERRANEAN CHOPPED CHICKEN WRAPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I created this recipe a few years ago for my family and we loved it. I was excited to see that there was a contest that actually required the very ingredients I already use to make this. I love the flavor of Hidden Valley® Original Ranch® Dressing and it lends itself perfectly to this recipe. Rotisserie chicken works well for those who do not have time to cook the chicken themselves. I hope you enjoy the flavor and texture combinations as much as we do!
Provided by Jellybean
Categories Southwest Asia (middle East)
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- To assemble wrap.
- Warm pita wraps in microwave or oven. Spread 1/4 cup hummus on each pita wrap. Spread 1/2 cup chicken salad mixture on each pita wrap. Garnish wraps with spinach, tomato, avocado and feta. Drizzle with yogurt dressing and sprinkle with chives.
- To make Chicken salad.
- Mix together chicken, peppers, shallots, cucumber, olives, parsley and mint. Add yogurt dressing (1-1/2 cups to achieve desired texture), to coat mixture lightly, reserving 1/2 cup yogurt dressing to drizzle on wraps before serving (about ¼ cup). Cover and chill for 30 minutes.
- To make Yogurt dressing.
- Blend all ingredients thoroughly. Cover and chill for 2 hours.
Nutrition Facts : Calories 566.5, Fat 26.3, SaturatedFat 8.8, Cholesterol 75.2, Sodium 891.5, Carbohydrate 52.8, Fiber 8, Sugar 6.2, Protein 31.5
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