MEXICAN GRILLED CHICKEN WRAP RECIPE - (4.6/5)
Provided by á-30663
Number Of Ingredients 10
Steps:
- Heat grill to medium heat. Combine grilled and chopped chicken breasts, coleslaw blend, shredded cheese, tomatoes, ranch dressing, lime juice and chili powder. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve topped with salsa and sour cream.
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
GUACAMOLE CHICKEN WRAPS
Seasoned chicken, guacamole and salsa add finger-lickin' Southwest flavor and flair to these zesty wraps from our Quick Cooking Test Kitchen.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 in. of edges. Roll up tightly.
Nutrition Facts : Calories 381 calories, Fat 19g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
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
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
MEXICAN CHICKEN AND RICE WRAPS
This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.
Provided by beyond.blond
Categories Chicken Breast
Time 30m
Yield 8 wraps
Number Of Ingredients 9
Steps:
- In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
- In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
- As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.
TEX-MEX CHICKEN WRAPS
Mix things up at lunchtime with Tex-Mex Chicken Wraps. These Tex-Mex chicken wraps include grilled chicken breasts, cabbage slaw mix, shredded cheese, grape tomatoes and more! Dip your wrap in salsa or sour cream for added flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Combine first 7 ingredients.
- Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
- Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
MEXICAN CHICKEN WRAP
Time 12m
Number Of Ingredients 10
Steps:
- In a small bowl combine salsa & mayonnaise. Place in fridge while you make wraps. In a skillet, combine oil, chicken & onions. Cook until chicken is cooked through and onions are translucent, about 6 - 8 minutes, depending on heat level. Add green chiles and cook for 2 more minutes. Set aside. Sprinkle cheese onto each tortilla. Bake in oven at 350*F for 5 minutes until cheese melts OR microwave for 2 - 3 minutes until cheese is melted. Once cheese is melted, top with one leaf of lettuce, chicken & onion mixture and tomatoes (if desired). Do this to each wrap. Fold and roll up like a wrap and slice in half. Remove dip from fridge and enjoy wrap with dip!
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5/5 (8)Total Time 25 minsCategory DinnerCalories 373 per serving
- Combine all the Spices and Herbs for the Chicken in a small bowl – sprinkle over the Chicken strips and rub in well
- Heat the Oil in a large skillet or wok and stir-fry the Chicken until done – remove from skillet or wok and keep aside
- If needed add a little more Oil to the skillet/wok – Add the Frozen Mexican Vegetables, together with the Cumin, Paprika, Garlic and Chili to the skillet/wok – stir-fry until the Vegetables are tender but still a little crunchy ( about 8 minutes )
- Combine the cooked Chicken with the Vegetables and season to taste ( if necessary ) – fill the Tortillas and roll up
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5/5 (3)Total Time 45 minsCategory Main CourseCalories 271 per serving
- Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes
- Combine other ingredients (spinach, tomatoes, green onions, red onion, red bell pepper, grated sharp cheddar cheese) and cubed chicken (from step 1) in a large mixing bowl. Drizzle with the desired amount of Ranch dressing (or Greek yogurt based dressing), and toss.
MEXICAN CHICKEN WRAP RECIPE | MYRECIPES
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5/5 (3)Total Time 15 minsServings 4Calories 763 per serving
- Preheat oven to 350°F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese. Bake for 5 minutes, until cheese has melted.
- Meanwhile, warm oil in a large skillet over medium-high heat. Add chicken, hot sauce and salt and cook, stirring, until just cooked through, 4 minutes.
- Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.
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