SOUTHWEST CHICKEN AND BACON WRAPS
Southwest Chicken and Bacon Wraps are packed with flavor and a family favorite in the making.
Provided by Thriving Home
Categories Wrap
Time 2h14m
Number Of Ingredients 8
Steps:
- In a gallon-sized freezer bag or container, add the chicken to the Southwest Chicken Marinade. (Freezing instructions begin here.) Seal and marinate in the refrigerator for 2-24 hours.
- Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done. Chicken is done when it registers 165°F internally or has no more pink inside. Let chicken rest on a cutting board and then dice into bite-sized pieces. (See other ways to cook your chicken in notes below.)
- To each tortilla, add some grilled chicken, bacon pieces, 2 tablespoons shredded cheese, shredded lettuce, diced tomatoes, and 2 tablespoons Creamy Southwest Ranch Sauce. Roll up like a burrito. Serve more Creamy Southwest Ranch Sauce on the side for dipping, if desired.
- uncooked chicken in the Southwest Chicken Marinade
- cooked bacon pieces
- shredded cheese
- tortillas (Here are tips for freezing tortillas.)
- Preheat oven to 400°F. Place chicken breasts in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
- Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That's all it takes to get it done, otherwise you'll overcook and dry it out.
- Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, double the marinade and broth amount.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
Nutrition Facts : ServingSize 1 wrap, Calories 404 calories, Sugar 2 g, Sodium 734.1 mg, Fat 18.8 g, SaturatedFat 7.1 g, TransFat 0.1 g, Carbohydrate 22.9 g, Fiber 4.8 g, Protein 34.4 g, Cholesterol 99.8 mg
CRUNCHY SOUTHWESTERN CHICKEN WRAP
Crunchy Southwestern Chicken Wrap - easy lunch ideas are hard to come by. These chicken wraps come together in minutes, you can make them ahead, and the creamy spicy sauce makes them extra tasty!
Provided by Erin S
Categories Dinner Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a bowl mix together sour cream, salsa, and taco seasoning until well blended.
- Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving a 1 inch border on each side.
- Sprinkle 1/3 cup of lettuce, 2 Tbls tomato, ¼ of the avocado, 2 Tbls of cheese, and ½ cup of chicken over the sauce. Crush ¼ cup of Fritos over the chicken. Drizzle 1 Tbls of sauce over the top.
- Fold in the sides and roll tightly. Repeat with the remaining wraps. Cut in half to serve.
Nutrition Facts : Calories 491 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1091 milligrams sodium, Sugar 5 grams sugar
SOUTHWESTERN GRILLED CHICKEN WRAPS
Grilled chicken wraps with a lil' kick.
Provided by Shara Bailey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
- Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.7 g, Cholesterol 48.4 mg, Fat 14.3 g, Fiber 6.1 g, Protein 23.3 g, SaturatedFat 6 g, Sodium 1077.1 mg, Sugar 4.3 g
SOUTHWEST CHICKEN WRAPS
My husband loves these wraps for lunch and dinner. I serve them with nacho cheese tortilla chips and sometimes use grilled chicken. -Sarah Rodefeld, Maud, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.
Nutrition Facts : Calories 506 calories, Fat 25g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1138mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein.
SOUTHWESTERN CHICKEN WRAPS
Make a batch of our Southwestern Chicken Wraps next time you need to feed a crowd. Our Southwestern Chicken Wraps are a slow-cooker favorite with a kick.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place chicken in slow cooker sprayed with cooking spray; top with green peppers.
- Mix all remaining ingredients except barbecue sauce and tortillas until blended; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Remove chicken from slow cooker; place on cutting board. Cool 10 min.; pull into shreds with 2 forks. Return to slow cooker. Stir in barbecue sauce; cook, covered, on HIGH 15 min. Meanwhile, warm tortillas as directed on package.
- Spoon chicken mixture onto tortillas; roll up.
Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
SOUTHWESTERN CHICKEN PACKETS FROM REYNOLDS WRAP®
Spice up your barbeque with these juicy and flavorful Southwest chicken packets. Loaded with peppers, onions and sweet corn, they are sure to be a dinner the whole family will enjoy. Brought to you by Reynolds Kitchens®.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
- Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
- Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
- Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 20.3 g, Cholesterol 129.2 mg, Fat 34.2 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 5.5 g, Sodium 204.6 mg, Sugar 7.6 g
SOUTHWESTERN CHICKEN WRAPS
I LOVE wraps. I found this one on the internet, just a while ago. It's very good, especially if you like spicy, if you don't you can just omit the hot sauce. It's better than a plain on sandwich any time.
Provided by bratty
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce.
- Set aside.
- Coat chicken with chili powder.
- Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink.
- Cut into thin slices.
- Wrap tortillas in plastic wrap.
- Microwave on high 1 minute.
- For each sandwich, place cheese, down the center of one tortilla.
- Top with chicken breast slices, and then bean mixture.
- Roll up tightly;secure with wooden pick in two places, cut in half.
SOUTHWESTERN CHICKEN WRAPS
You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thanksgiving turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
- Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
SOUTHWEST CHICKEN SALAD WRAPS
In this recipe I attempted to blend the flavors where you can't identify many of the ingredients. It has a sweet, spicy and smoky flavor all going on at once. As listed, the spiciness is not overpowering. Please feel free to adjust the amount of peppers to your own tastes. The prep time does not include the overnight refrigeration times.
Provided by RogerOH
Categories Lunch/Snacks
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 27
Steps:
- Day One.
- With a fork pierce chicken breasts many times on both sides.
- Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
- Refrigerate for 24 hours turning and basting several times.
- Make the sauce.
- In a bowl, combine sugar, salt, mustard, and flour.
- Combine beaten egg and milk and add to dry ingredients.
- Mix until smooth.
- Heat cider vinegar in a saucepan.
- Gradually add hot vinegar to the bowl while mixing.
- Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl.
- Add lemon zest and 1 1/2 tsp of liquid smoke.
- Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
- After mixture has cooled, mix in the sour cream.
- Refrigerate overnight.
- The Raisins:.
- Place raisins in a bowl and pour wine over.
- Refrigerate overnight.
- Day Two:.
- Preheat oven to 350°F.
- Place chicken in ovenproof dish and add water to a depth 1/4".
- Add 1/2 tsp liquid smoke.
- In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute.
- Add peppers and oil to chicken.
- Bake covered for 1 hour.
- Let chicken cool then shred the chicken.
- Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
- Add finely diced Chipotle peppers to taste (I used three) and mix.
- Place cashews in a ziplock bag and crush with a rolling pin.
- Add cashews to bowl.
- Drain raisins and add to bowl.
- Add sauce and mix.
- You can serve immediately, but is much better if you refrigerate for at least 4 hours.
- To Serve:.
- Place a leaf of lettuce on tortilla.
- Spoon chicken salad over lettuce.
- Sprinkle with cheddar cheese.
- Wrap up like you would a burrito, leaving the top open.
Nutrition Facts : Calories 627.1, Fat 22.2, SaturatedFat 5.6, Cholesterol 44.9, Sodium 937.5, Carbohydrate 80.4, Fiber 5.2, Sugar 14.6, Protein 24.4
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
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