Sundried Tomato Wraps Recipes

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CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS



Chicken, Feta Cheese, and Sun-Dried Tomato Wraps image

The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!

Provided by SMPETER

Categories     World Cuisine Recipes     European     Italian

Time 3h45m

Yield 4

Number Of Ingredients 8

2 (4 ounce) skinless, boneless chicken breast halves
¼ cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
⅓ cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
¼ cup sun-dried tomato dressing

Steps:

  • In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
  • Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
  • Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
  • Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g

SUNDRIED TOMATO WRAPS



SUNDRIED TOMATO WRAPS image

Categories     Sandwich     Cheese     Tomato     Appetizer     No-Cook     Vegetarian

Yield 32 -36 pieces, serves 8

Number Of Ingredients 11

3 oz pkg. sun-dried tomatoes
1/2-cup apple juice or cider
1/3 cup roasted cashew pieces
8 oz soft cream cheese
1/2 cup sliced pitted ripe olives
1 clove garlic, peeled
½ tsp basil
¼ tsp red pepper flakes
½ cup shredded Swiss cheese
3/4-cup baby spinach leaves
4 8" Tortilla

Steps:

  • Soak tomatoes in apple juice in a small bowl; set aside for 10 minutes. Put tomatoes with liquid in blender container; cover. Blend 30 sec. or until tomatoes are finely chopped. Add cashews and cream cheese; cover. Blend well, using pulsing action. Add olives, garlic, basil and red pepper flakes; Blend well. Refrigerate about 1 hour. On a wooden board place Tortilla flat, spread tomato mix, cover with 3 or 4 baby spinach leaves. Sprinkle Swiss cheese; roll up the tortilla tightly. Save in a tight lid box and refrigerate for 4 hours or overnight. Discard about 1/2 inch ends. Cut in about 3/4 inch pieces just before serving.

SUN-DRIED TOMATO PHYLLO WRAPS



Sun-Dried Tomato Phyllo Wraps image

Someone gave me the recipe for spanakopita and I thought I would put a not so traditional spin on it. The wraps are delicous and easy to make. They are great served as appetizers or finger food at a party.

Provided by Gnat E

Categories     Greek

Time 35m

Yield 12 14, 12 serving(s)

Number Of Ingredients 7

1 cup sun-dried tomato
1/2 cup feta cheese
1 (8 ounce) package cream cheese
8 ounces frozen chopped spinach (thawed)
12 sheets phyllo dough
1 cup any kind oil
1 teaspoon melted butter

Steps:

  • Pre-heat oven to 375 degrees F.
  • Soak tomatoes in oil for about 10 minutes,drain, then cut into very small strips. Mix with cream cheese, crumbled feta, and thawed spinach.
  • Take a dry (clean) rag and dip the end into a little melted butter and pat phyllo dough every about every minute so that it doesn't dry out.
  • Put a tablespoon of the mixture into half a sheet of phyllo dough and slightly fold the edges in towars the middle of the wrap. Then, roll them up. Cut 3 slits in the top of the wrap. (If you do not cut the slits the wraps won't let steam out and will make them soggy.).
  • Bake until golden brown. (I do not have the exact time in minutes that they cook. They will look golden brown when done.).

Nutrition Facts : Calories 320.1, Fat 27.8, SaturatedFat 8, Cholesterol 27.2, Sodium 328, Carbohydrate 14.1, Fiber 1.5, Sugar 2.2, Protein 5

ROCKSTAR SUNDRIED TOMATO WRAP PINWHEELS



Rockstar Sundried Tomato Wrap Pinwheels image

Had these at a bridal shower and begged the recipe off of one of the bridesmaids. Total hit at any party or get together.

Provided by Parrot Head Mama

Categories     Vegetable

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 package of mission sundried tomato wraps or 1 package tortilla
2 (8 ounce) packages cream cheese (reduced fat cream cheese)
1 (1 ounce) packet dry ranch dressing mix
1 (4 ounce) can shopped black olives
1 sweet red pepper, chopped extra fine
2 cups finely shredded cheddar cheese

Steps:

  • Mix all ingredients, except tortillas, together. Spread in the middle of the wrap all the way around to the edge and roll tightly. Stick in the fridge wrapped in some tin foil. Then by the time you are done with filling the last one, you can start slicing the first one you did which is nice and firm in the fridge at this point.

Nutrition Facts : Calories 263.2, Fat 24.3, SaturatedFat 13.7, Cholesterol 73.7, Sodium 370, Carbohydrate 3.6, Fiber 0.6, Sugar 2.1, Protein 8.5

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