Chicken Stir Fry Wraps Recipes

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CHICKEN STIR-FRY WRAPS

This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.

Provided by Martha Stewart

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

Time 45m

Number Of Ingredients 12



Chicken Stir-Fry Wraps image

Steps:

  • Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
  • Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
  • Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
  • Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Nutrition Facts : Calories 298 g, Fat 9 g, Fiber 1 g, Protein 42 g

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (see Cook's Note)
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

CHICKEN STIR FRY WRAPS

Make and share this Chicken Stir Fry Wraps recipe from Food.com.

Provided by Krista Finn 2

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Chicken Stir Fry Wraps image

Steps:

  • Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
  • Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
  • Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
  • Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Nutrition Facts : Calories 292.5, Fat 9.1, SaturatedFat 1.5, Cholesterol 98.8, Sodium 868.6, Carbohydrate 9.4, Fiber 1.8, Sugar 3.8, Protein 42

1 1/2 lbs boneless skinless chicken breasts, halved horizontally and thinly sliced
coarse salt and pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4-1/2 teaspoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 -16 boston lettuce leaves (about 2 heads)

CHICKEN WRAPS

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



Chicken Wraps image

Steps:

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

Nutrition Facts :

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

THAI CHICKEN WRAPS

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13



Thai Chicken Wraps image

Steps:

  • Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 to 3 tablespoons water
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
4 cups broccoli coleslaw mix
1 medium red onion, halved and thinly sliced
1 teaspoon minced fresh gingerroot
6 flour tortillas (8 inches), warmed

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