Mexican Grilled Chicken Wrap Recipe 46

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MEXICAN GRILLED CHICKEN



Mexican Grilled Chicken image

We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.

Provided by Pesto lover

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs or 4 chicken breast halves, on the bone
1/2 onion
1 large garlic clove
1/4 cup olive oil
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)

Steps:

  • Put all marinade ingredients in the blender or food processor and liquify.
  • Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
  • Refrigerate for at least 2 hours I leave it for about 10 hours.
  • Remove chicken from marinade and place on hot grill. Discard marinade.
  • Grill, turning occasionally, until chicken is cooked through.

GRILLED CHICKEN WRAPS



Grilled Chicken Wraps image

My husband and I love Mexican food and are always looking for new ways to prepare burritos. This recipe is one we came up with together. Everyone who has tried it loves it! -Cheryl Zelinger, Schwenksville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup olive oil
3 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 pound boneless skinless chicken breast
2 flour tortillas (8 inches), warmed
Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.

Nutrition Facts : Calories 352 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

MEXICAN GRILLED CHICKEN WRAP RECIPE - (4.6/5)



Mexican Grilled Chicken Wrap Recipe - (4.6/5) image

Provided by á-30663

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend, cabbage slaw mix
1/2 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup Kraft Classic Ranch dressing
1 tablespoon lime juice
1 teaspoon chili powder
4 (10 inch) whole wheat tortillas
1/2 cup Taco Bell Thick and Chunky Mild Salsa
1/4 cup sour cream

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 GRILLED CHICKEN WRAP



Mexican Grilled Chicken Wrap image

Tortillas are filled with seasoned grilled chicken, coleslaw, cheese and tomatoes, then grilled until golden brown and served with salsa and BREAKSTONE'S Sour Cream.

Provided by Allrecipes Member

Time 29m

Yield 4

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts, grilled, chopped
1 ½ cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
¼ cup KRAFT Ranch Dressing
½ cup KRAFT Mexican Style Finely Shredded Four Cheese
½ cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
½ cup salsa
¼ cup BREAKSTONE'S Sour Cream

Steps:

  • Heat grill to medium heat
  • Combine first 7 ingredients.
  • Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
  • Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.1 g, Cholesterol 94 mg, Fat 20.5 g, Fiber 5.2 g, Protein 34.1 g, SaturatedFat 6.7 g, Sodium 834.7 mg, Sugar 2 g

MEXICAN CHICKEN WRAP



Mexican Chicken Wrap image

Time 12m

Number Of Ingredients 10

1/2 cup salsa
1/4 cup mayonnaise
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts, diced
1/4 cup sliced onions
1 ( ounce) can of green chiles
4 flour tortillas
1 1/2 cup cheddar cheese, grated
4 leaves romaine lettuce
Tomatoes (optional)

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!

MEXICAN GRILLED CHICKEN WRAP



Mexican Grilled Chicken Wrap image

Tortillas are filled with seasoned grilled chicken, coleslaw, cheese and tomatoes, then grilled until golden brown and served with salsa and BREAKSTONE'S Sour Cream.

Provided by Allrecipes Member

Time 29m

Yield 4

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts, grilled, chopped
1 ½ cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
¼ cup KRAFT Ranch Dressing
½ cup KRAFT Mexican Style Finely Shredded Four Cheese
½ cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
½ cup salsa
¼ cup BREAKSTONE'S Sour Cream

Steps:

  • Heat grill to medium heat
  • Combine first 7 ingredients.
  • Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
  • Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 49.1 g, Cholesterol 94 mg, Fat 20.5 g, Fiber 5.2 g, Protein 34.1 g, SaturatedFat 6.7 g, Sodium 834.7 mg, Sugar 2 g

MEXICAN CHICKEN WRAP * CHICKEN FAJITA * APPLEBEE'S COPYCAT



Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat image

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

3/4 cup salsa (mild or hot)
1/2 cup sour cream (softened) or 1/2 cup cream cheese (softened)
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato

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

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