Chicken Salad And Havarti Cheese Wrap Recipes

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CHICKEN SALAD AND HAVARTI CHEESE WRAP

Havarti, a mild semisoft cheese from Denmark, makes this chicken salad-filled wrap super creamy. By assembling the wraps with layers of ingredients, you're guaranteed to get chicken, cheese, and spinach in every bite.

Provided by Martha Stewart

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

Time 25m

Number Of Ingredients 10



Chicken Salad and Havarti Cheese Wrap image

Steps:

  • In a small skillet with a lid, bring 1 inch salted water to a boil. Add chicken. Cover, and cook over medium-low heat, 5 minutes. Remove from heat, and let steam, still covered, until cooked through, 10 to 12 minutes; remove chicken. When cool enough to handle, thinly slice crosswise.
  • While chicken is cooking, stir together mayonnaise, shallot (if using), mustard, vinegar, and thyme in a medium bowl; season with salt and pepper. Add chicken, and toss to coat.
  • Lay sandwich wraps on a work surface. Leaving a 1-inch border all around, layer with cheese, spinach, then chicken mixture.
  • Fold in sides by about 1 inch, then roll up tightly from the bottom. Wrap each tightly in plastic or waxed paper. Refrigerate up to 1 day.

Coarse salt and ground pepper
1 boneless, skinless chicken breast half (6 to 8 ounces)
2 tablespoons light mayonnaise
1/2 shallot, minced (optional)
1 teaspoon Dijon mustard
1 teaspoon white-wine vinegar
1/4 teaspoon dried thyme leaves
2 spinach-flavored sandwich wraps (12-inch)
6 thin slices Havarti cheese (about 2 ounces total)
1 cup baby spinach, washed and dried

CHICKEN SALAD WRAPS

Great picnic or lunch sandwich, with a salsa twist. For a spicier version, add some finely chopped jalapeno chile peppers! It's a wrap!

Provided by DAWN1

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 10m

Yield 6

Number Of Ingredients 7



Chicken Salad Wraps image

Steps:

  • In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
  • Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 42.5 g, Cholesterol 61.4 mg, Fat 14.8 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.2 g, Sodium 933.7 mg, Sugar 1.3 g

2 (10 ounce) cans chunk chicken, drained and flaked
¼ cup chopped onion
¼ cup mayonnaise
4 tablespoons fresh salsa
salt and pepper to taste
6 (10 inch) flour tortillas
12 lettuce leaves

CHEESY CHICKEN SALAD WRAPS

You've got a delicious chicken salad for two all wrapped up in just 10 minutes with these cheesy tortilla sandwich wraps.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 2 servings

Number Of Ingredients 6



Cheesy Chicken Salad Wraps image

Steps:

  • Combine first 4 ingredients.
  • Top tortillas with 2% Milk Singles and chicken mixture; roll up.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

1 small boneless skinless chicken breast (4 oz.), cooked, chopped
2 Tbsp. MIRACLE WHIP Light Dressing
1/4 cup seedless green seedless green grape, halved
1/4 cup chopped celery
2 flour tortillas (8 inch)
2 KRAFT 2% Milk Singles

CRISPY CHICKEN SALAD WRAPS

Restaurant quality wraps--from America's Test Kitchen. These are OUTSTANDING. Best served warm, but could be served cold. I was surprised how easy and tasty these are. I thought the mayo and sour cream wouldn't be enough but worked perfectly, without the mayo and sour cream taste! Wraps are heated in skillet to sear seam. I used my mini food processor to 1st chop celery then 2nd chop cilantro.

Provided by anonymous

Categories     Lunch/Snacks

Time 19m

Yield 2-4 serving(s)

Number Of Ingredients 11



Crispy Chicken Salad Wraps image

Steps:

  • In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
  • Add chicken and toss to coat.
  • Season with salt and pepper.
  • Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
  • Spray cooking spray all over outside, wrapped tortilla.
  • Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.

Nutrition Facts : Calories 837.6, Fat 57.9, SaturatedFat 28.5, Cholesterol 134.1, Sodium 1544.9, Carbohydrate 45.7, Fiber 3.5, Sugar 6, Protein 34.8

1/3 cup mayonnaise
1/3 cup chopped fresh cilantro
3 scallions, sliced thin
3 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce (Tabasco)
1 large rotisserie-cooked chicken, skin discarded (3 cups-meat chopped or shredded into bite size pieces)
salt and pepper
2 cups shredded sharp cheddar cheese
4 flour tortillas (12 inch-larger size-I use the flavored mission wraps)
cooking spray

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



Southwest Chicken Salad Wraps image

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

1 1/2 lbs boneless skinless chicken breasts
1/4 cup mesquite liquid smoke, plus
2 teaspoons mesquite liquid smoke
2 tablespoons peanut oil
6 dried red chili peppers
1 (7 ounce) can chipotle chiles in adobo
1 cup raisins
1 cup white wine (Riesling)
2 teaspoons fresh lemon zest
1/3 cup white sugar
1 teaspoon ground mustard
1 tablespoon flour
1 teaspoon salt
1/2 cup milk
1 egg
1/2 cup cider vinegar
1/2 cup sour cream
1 1/2 teaspoons adobo sauce
1 (9 3/4 ounce) can cashew pieces
1 green bell pepper (diced)
1 red bell pepper (diced)
1/2 sweet onion (diced)
1 carrot (cut in thirds and grate)
15 large tortillas (8 1/2-inch)
romaine lettuce (optional)
shredded cheddar cheese
3 stalks celery (diced)

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