Tastier Than Mcdonalds Grilled Chicken Wraps Recipes

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GRILLED CHICKEN LETTUCE WRAPS



Grilled Chicken Lettuce Wraps image

Provided by Patrick and Gina Neely : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 20

4 (8-ounce) boneless, skinless chicken breasts
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup mango-peach jam (recommended: Stonewall Kitchens)
2 tablespoons soy sauce
1 teaspoon lime juice
1 teaspoon peeled, grated ginger
1/2 small jalapeno, seeded, ribs removed, and minced
12 ounces Boston or Bibb lettuce, leaves separated
3 green onions, thinly sliced on the bias
Neely's Smoky Corn Salsa, recipe follows
4 ears corn, husked
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
2 plum tomatoes, seeded and diced
1 small red onion, diced
1/4 cup chopped fresh cilantro leaves
1/2 jalapeno pepper, seeded and diced
1 large garlic clove, peeled and very finely chopped, optional
Juice of 1 lime

Steps:

  • Preheat a grill to medium-high heat.
  • Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
  • While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
  • Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
  • Shred the chicken with a fork, or dice with a knife.
  • Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
  • Preheat a grill to medium heat.
  • Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
  • With your knife, slice the corn kernels from the cob and add to a bowl.
  • Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

Nutrition Facts : Calories 518 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 132 milligrams, Sodium 1068 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 58 grams, Sugar 31 grams

GRILLED CHICKEN WRAPS



Grilled Chicken Wraps image

Chicken breasts are tossed with Italian dressing, chopped tomatoes and cheese and then wrapped in tortillas in this easy recipe for the grill.

Provided by My Food and Family

Categories     Soup Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breast s
2 tsp. oil
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 tomato, chopped
3 Tbsp. KRAFT Zesty Italian Dressing
2 tsp. chili powder
4 flour tortilla s (8 inch)

Steps:

  • Heat grill to medium heat.
  • Brush chicken with oil. Grill 6 to 8 min. on each side or until done (165ºF); cool slightly.
  • Cut chicken into strips; place in medium bowl. Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon down centers of tortillas. Fold in opposite sides of tortillas, then roll up burrito-style.
  • Place, seam sides down, on grill grate. Grill 4 to 5 min. on each side or until evenly browned.

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 2 g, Protein 35 g

GRILLED CHICKEN WRAPS



Grilled Chicken Wraps image

My husband and I love Mexican food and are always looking for new ways to prepare burritos. This recipe is one we came up with together. Everyone who has tried it loves it! -Cheryl Zelinger, Schwenksville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup olive oil
3 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 pound boneless skinless chicken breast
2 flour tortillas (8 inches), warmed
Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Steps:

  • In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.

Nutrition Facts : Calories 352 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

TASTIER THAN MCDONALD'S GRILLED CHICKEN WRAPS



Tastier Than Mcdonald's Grilled Chicken Wraps image

Make and share this Tastier Than Mcdonald's Grilled Chicken Wraps recipe from Food.com.

Provided by Chef Scherezade

Categories     Lunch/Snacks

Time 12m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 7

2 chicken breasts, halved
4 round tortillas
1 1/2 cups shredded cheese, Mexican mix
2 cups shredded lettuce
2 tablespoons hidden valley low-fat ranch dressing
1 tablespoon salt & pepper, mix
1/4 cup olive oil

Steps:

  • Mix spices with olive oil and heat in frying pan.
  • Cook chicken breast 7-8 minutes.
  • Add to taste cheese, lettuce, and Ranch dressing to tortillas.
  • Add chicken breast. Wrap. EAT!

Nutrition Facts : Calories 621.8, Fat 37.3, SaturatedFat 11.7, Cholesterol 75.1, Sodium 975.4, Carbohydrate 41.2, Fiber 2.5, Sugar 1.7, Protein 29.6

GRILLED CHICKEN LETTUCE WRAPS



Grilled Chicken Lettuce Wraps image

Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup chopped artichoke hearts
1 small red onion, diced small
1 Roma tomato, diced small
Juice of 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon minced rosemary
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 chicken cutlets
10 to 12 butter lettuce leaves
1/2 cup grated Romano cheese
1/3 cup balsamic glaze
1/4 cup prepared pesto
10 basil leaves, torn

Steps:

  • For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
  • For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
  • Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
  • Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
  • To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.

ROSEMARY GRILLED CHICKEN WRAPS



Rosemary Grilled Chicken Wraps image

Make and share this Rosemary Grilled Chicken Wraps recipe from Food.com.

Provided by Broke Guy

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

1 chicken breast
2 tablespoons olive oil
1 teaspoon fresh rosemary, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, sliced
1 tablespoon lemon juice
2 large lettuce leaves, intact
salt and pepper, to taste

Steps:

  • Preheat a grill to medium high heat.
  • Brush the chicken with the olive oil and sprinkle with the rosemary.
  • Grill until charred and cooked through (6-8 minutes per side). Remove from grill and allow to cool slightly.
  • When cooled, slice the chicken and toss with the tomatoes, onions, and lemon juice. Season with salt and pepper.
  • Serve wrapped in the lettuce leaves.

Nutrition Facts : Calories 529, Fat 40.8, SaturatedFat 7.7, Cholesterol 92.8, Sodium 111, Carbohydrate 9.2, Fiber 2.3, Sugar 4.4, Protein 32.1

EASY GRILLED CHICKEN FROM REYNOLDS WRAP®



Easy Grilled Chicken from Reynolds Wrap® image

Are you ready to start grilling? Try this amazing recipe for marinated grilled chicken!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 4

Number Of Ingredients 7

3 pounds chicken drumsticks and thighs
1 (16 ounce) bottle Italian salad dressing
⅓ cup lemon juice
⅓ cup honey
¼ cup Worcestershire sauce
2 teaspoons paprika
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Rinse chicken under cold water pat dry.
  • Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
  • Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
  • Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
  • Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

Nutrition Facts : Calories 958.3 calories, Carbohydrate 40.5 g, Cholesterol 209.8 mg, Fat 62.2 g, Fiber 0.6 g, Protein 59.9 g, SaturatedFat 13.5 g, Sodium 2195.8 mg, Sugar 34.7 g

EASY GRILLED STICKY RIBS



Easy Grilled Sticky Ribs image

I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.

Provided by Chef John

Categories     BBQ & Grilled Pork Ribs

Time 5h

Yield 4

Number Of Ingredients 12

4 teaspoons kosher salt
4 teaspoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 racks baby back pork ribs
⅓ cup ketchup
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
  • Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
  • Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
  • Preheat a charcoal grill until coals are very ashy and hot.
  • Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
  • Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
  • Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
  • Remove to a plate and brush over one more application of glaze. Serve.

Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg

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