Roasted Red Pepper Chicken Wraps Recipes
ROASTED RED PEPPER CHICKEN WRAPS
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
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
CHICKEN WITH ROASTED RED PEPPER SAUCE
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN WITH ZUCCHINI AND ROASTED PEPPER WRAPS
Grilled rosemary breast of chicken with grilled zucchini and roasted pepper wrap with a creamy mustard cheese. You can slice each wrap into quarters and serve as an appetizer.I`ve made these with provolone cheese in place of mozzarella cheese for more sharpness.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
- Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
- Meanwhile mix Honey Dijon and cream cheese together.
- Set aside.
- Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
- Cover with foil and let sit for 10-15 minutes.
- Grill zucchini till browned on both sides.
- About 4-5 minutes.
- Wrap tortillas in foil and heat on grill just to warm.
- On each warmed tortilla spread 1/4 cream cheese mixture on each.
- Lay 1 ounce fresh mozzarella on the cream cheese mixture.
- Follow with 1/4 basil leaves.
- Slice cooked chicken into thin slices.
- Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
- Roll each tortilla a up and enjoy.
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