TACO CHICKEN WRAPS
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
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.
TACO CHICKEN CAESAR SALAD WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
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 WRAPS
There is nothing quite so satisfying as a taco. This recipe with soft tortillas is easier to eat than using hard-shelled tacos. Easy and quick to make, just complete with your favourite fillings.
Provided by Gav
Categories Mains
Time 20m
Number Of Ingredients 11
Steps:
- Fry the beef until browned on all sides. Then add the taco mix sachet and follow the manufacturer's instructions (the packet I used said to add 200ml of water and simmer for about 10 minutes).
- Prepare some guacamole and chop the tomatoes into small pieces.
- Take the baby gem lettuce leaves, wash and dry them thoroughly and roughly chop.
- Heat the tortillas in the microwave according to the manufacturer's instructions.
- Prepare the rest of the ingredients and when the meat is cooked let everyone fill their own tortillas to suit.
- Do not to forget to sprinkle some cheddar cheese at the end.
- Fold them tightly with a bottom to stop the contents from spilling.
Nutrition Facts : Calories 459 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 596 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MY THAI CHICKEN WRAPS
This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.
Provided by gztg44
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
- To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g
QUICK TACO WRAPS
I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. -Katie Mitschelen, La Porte, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.
Nutrition Facts : Calories 533 calories, Fat 28g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 1538mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 14g protein.
CHICKEN TACO ROLL-UPS
Provided by Six Sisters Stuff
Number Of Ingredients 11
Steps:
- In a bowl, mix together, the shredded chicken, cream cheese, Mexican cheese, salsa, and onions with a hand mixer.
- Add the diced avocado, taco seasoning, and garlic, garlic salt, salt and pepper, and mix at a slow speed.
- Spread a thin layer over a tortilla and roll the tortilla up.
- Cut into 1 inch bites.
- Refrigerate until ready to serve.
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