Salsa Chicken Wraps Recipes

CHICKEN SALSA WRAPS

Steps:

• Pre heat the oven at 175°C.
• Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
• Heat the olive oil in a baking pan.
• Place the mix into the pan and cover with foil.
• Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
• Warm the tortilla wraps.
• Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
• Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.

SIMPLE SWEET AND SPICY CHICKEN WRAPS

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.

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1/3 c. chicken down the center of each tortilla.
• Top chicken with Ranch dressing and salsa, 1 Tbsp. per tortilla.
• Sprinkle with shredded cheese, dried basil and garlic powder. (I'm pretty liberal with the basil and garlic powder- it's what gives it a good flavor!)
• Fold each tortilla by bringing the two sides in over the filling. Then bring the bottom end up tightly over the filling and roll to the top, ending with the seam side of the wrap down.
• Melt butter in skillet. Place folded wraps in skillet, seam side down.
• Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and cheese is melted.

SALSA CHICKEN WRAPS

Steps:

• Preheat oven to 325 - 350F (ovens vary).
• Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
• Bake chicken breast for 30 minutes.
• Remove chicken from oven to cool.
• Cut chicken into 1/4 inch strips.
• Set aside.
• Mix softened cream cheese and salsa.
• Spread flour tortillas with cream cheese mixture.
• Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
• Layer 2 ounces of chicken strips on top of cheese.
• Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
• Salt and pepper to taste.
• Fold ends over and wrap tightly.
• Secure with toothpicks.

SALSA VERDE CHICKEN WRAPS

Steps:

• Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
• Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

EASY CHICKEN SALSA WRAPS (STOVE TOP OR CROCK POT)

Steps:

• Crock Pot Directions:.
• Spray sides of crock with non-stick pan spray.
• Throw chicken breasts in crock pot and top with jar of salsa.
• Cover and cook on low for 6 - 8 hours.
• 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
• Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
• Cover again until heated through.
• Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
• Divide the chicken mixture between the tortillas, add cheese and roll up.
• Add a dollop of sour cream and a few black olive slices for garnish if desired.
• Stove Top Directions:.
• Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
• Brown over medium heat in a large skillet coated with non-stick pan spray.
• Pour jar of salsa over chicken and simmer until slightly thickened.
• Add the black beans, rinsed and drained.
• Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
• Divide the chicken mixture between the tortillas, add cheese and roll up.
• Add a dollop of sour cream and a few black olive slices for garnish if desired.

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
• In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.