MEXICAN CHICKEN & BLACK BEAN WRAPS
Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal
Provided by Tom Kerridge
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
- Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.
Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
CHICKEN FAJITA WRAP
For an on-the-go dish with a chipotle kick, treat yourself to this warm, spicy fajita wrap. Chicken, veggies and pepper Jack cheese? That's a wrap!
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cook and stir vegetables in medium nonstick skillet on medium-high heat 4 min. or until crisp-tender; spoon to one side of skillet.
- Add chicken to other side of skillet; cook 2 min. or until heated through, turning after 1 min.
- Spread tortilla with aioli; top with chicken, vegetables and cheese. Roll up.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
SOUTHWESTERN CHICKEN FAJITA WRAPS
Make Mexican restaurant fare at home in about 30 minutes. Olé!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
- Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
- To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g
MEXICAN CHICKEN WRAP * CHICKEN FAJITA * APPLEBEE'S COPYCAT
Here's a south-of-the-border lunch or snack, compliments of *All You* (a new magazine). Use less or more hot sauce depending on how much SpIcE you like!
Provided by Debber
Categories Lunch/Snacks
Time 15m
Yield 4 tortillas, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix salsa and mayo; set aside.
- Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
- While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
- Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
- OPTIONS: Black or green olives.
- SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.
Nutrition Facts : Calories 560.2, Fat 32.9, SaturatedFat 12.2, Cholesterol 52.1, Sodium 1261, Carbohydrate 49.4, Fiber 3.9, Sugar 6.8, Protein 18.1
APPLEBEES CHICKEN FAJITA ROLLUP
Todd Wilbur's recipe for Applebees Chicken Fajita Rollup. (Love ya, Todd!) The Menu Description: "A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-Ranch dipping sauce. Recipe created by Todd Wilbur www.TopSecretRecipes.com.
Provided by gailanng
Categories Chicken Breast
Time 2h14m
Yield 4 serving(s)
Number Of Ingredients 36
Steps:
- Note: (A maximum of 2 hour) marinating required, so allow for time.
- Comgine the marinade ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
- While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop.
- Combine pico de gallo ingredients; cover and chill.
- To complete the fajita rollups, preheat grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done.
- Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the Mexi-Ranch dipping sauce on the side.
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