Taco Chicken Wraps Recipes

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TACO CHICKEN CAESAR SALAD WRAPS



Taco Chicken Caesar Salad Wraps image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 large boneless, skinless chicken breast (10 to 12 ounces), cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons adobo sauce from canned chipotles
2 teaspoons garlic salt
5 to 6 dashes Worcestershire sauce
2 cups chopped romaine lettuce
3/4 cup freshly grated Parmesan
Two 12-inch whole-wheat flour tortillas
1/4 cup red grape tomatoes, halved
1/4 cup freshly shredded Cheddar

Steps:

  • Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
  • To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
  • Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.

TACO CHICKEN WRAPS



Taco Chicken Wraps image

The flavorful filling in these wraps has a definite kick, but you can adjust the chilies and peppers to suit your taste. I like to serve them alongside Spanish rice. -Melissa Green, Louisville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 can (10 ounces) diced tomatoes and green chilies, drained
1 can (9-3/4 ounces) chunk white chicken, drained
1 cup shredded cheddar-Monterey Jack cheese
2 tablespoons diced jalapeno pepper
2 teaspoons taco seasoning
6 flour tortillas (6 inches), warmed
Taco sauce and sour cream, optional

Steps:

  • In a small bowl, combine the tomatoes, chicken, cheese, jalapeno and taco seasoning. Place about 1/3 cupful down the center of each tortilla. Roll up and place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with taco sauce and sour cream if desired.

Nutrition Facts : Calories 211 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 818mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 16g protein.

CHICKEN LETTUCE WRAPS



Chicken Lettuce Wraps image

These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.

Provided by tierncooks

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 6

Number Of Ingredients 15

1 ½ pounds ground chicken
1 red bell pepper, cut into large dice
½ cup soy sauce
2 tablespoons rice wine vinegar, or more to taste
1 tablespoon grated fresh ginger
5 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon Asian (toasted) sesame oil
½ cup chunky peanut butter
3 tablespoons hot water
3 tablespoons soy sauce
5 dashes hot pepper sauce (such as Tabasco®)
6 large leaves of iceberg lettuce
2 carrots, shredded
1 tablespoon chopped green onion, or to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
  • Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
  • Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
  • Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g

CHICKEN WRAPS



Chicken Wraps image

Use your favorite flavor of cheese spread and tortillas to wrap up this filling sandwich. You can serve any extra spread with vegetables as a side dish.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup garlic-herb spreadable cheese
4 flavored flour tortillas of your choice (8 inches), room temperature
4 large lettuce leaves
3 plum tomatoes, cut into thin slices
1 package (6 ounces) thinly sliced deli smoked chicken breast
1 medium cucumber, cut lengthwise into thin slices
1/2 cup shredded carrot

Steps:

  • Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

Nutrition Facts :

MEDITERRANEAN CHICKEN LETTUCE WRAP TACOS



Mediterranean Chicken Lettuce Wrap Tacos image

With only 350 calories, this recipe from The Cheesecake Factory's new SkinnyLicious Menu makes a light and healthy lunch option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 14

12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips
2 teaspoons Mediterranean Spice
1/4 cup Balsamic Vinaigrette for Mediterranean Chicken Lettuce Wrap Tacos
4 romaine lettuce leaves, shredded
1 tablespoon thinly sliced red onion
1/4 cup Red-Wine Vinaigrette for Mediterranean Chicken Lettuce Wrap Tacos
1/4 cup Tzatziki
12 butter lettuce leaves
4 Roma tomatoes, chopped
1 1/2 ounces crumbled feta cheese
12 kalamata olives, pitted and chopped
1 teaspoon chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean spice and remove from grill; set aside.
  • Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and drizzle each with 1 teaspoon tzatziki.
  • Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.

TEX-MEX CHICKEN WRAPS



Tex-Mex Chicken Wraps image

Mix things up at lunchtime with Tex-Mex Chicken Wraps. These Tex-Mex chicken wraps include grilled chicken breasts, cabbage slaw mix, shredded cheese, grape tomatoes and more! Dip your wrap in salsa or sour cream for added flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 lb. boneless skinless chicken breasts, grilled, chopped
1-1/2 cups coleslaw blend (cabbage slaw mix)
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup KRAFT Classic Ranch Dressing
1 Tbsp. lime juice
1 tsp. chili powder
4 whole wheat tortillas (10 inch)
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat grill to medium heat.
  • Combine first 7 ingredients.
  • Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
  • Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.

Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"



Chinese Chicken Lettuce Wraps or

This is my favorite appetizer to get at chinese restaurants. Although this is a different version than I have had before, it is sure to be as good as the rest. This recipe comes from the Jasmine China Bistro in Salt Lake City, Utah.

Provided by Lubie

Categories     Chicken Breast

Time 50m

Yield 6 lettuce wraps

Number Of Ingredients 14

2 pieces chicken breasts
2 ounces bamboo shoots
2 ounces water chestnuts
2 pieces black mushrooms
6 leaves lettuce
2 ounces peanuts (or pine nuts)
rice noodles (optional-but preferred!!) (optional)
2 tablespoons vegetable oil
1/2 teaspoon minced garlic
2 tablespoons soy sauce
1/2 teaspoon sugar
1 dash white pepper
1/2 teaspoon sesame oil
5 ounces hoisin sauce

Steps:

  • Preparation: Mince chicken breast meat.
  • Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
  • Wash lettuce thoroughly, tear into round leaves and set on small plates.
  • (The piece of lettuce should look like a bowl.) Mince peanuts.
  • Cooking: Deep fry the rice noodles and set in the center of lettuce.
  • Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
  • Add the chicken meat and cook over medium heat until almost dry.
  • Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
  • Remove from the stove and pour mixture over the fried rice noodles.
  • Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
  • Drizzle with hoisin sauce.
  • Eat and enjoy!

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