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.
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
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.
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 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
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 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
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
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