Chickenpestowraps Recipes

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

Steps:

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

Steps:

• Cut chicken breast into strips.
• Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
• Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
• Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

Steps:

• 1. In a small bowl toss chicken with pesto just to coat.
• 2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
• 3. Place 1/4 of the chicken on top of the vegetables.
• 4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Steps:

• Toss the chicken with the lime zest and juice, pepper, oil and a little salt. Cook on a griddle pan or barbecue for 6-8 mins, turning until evenly cooked and nicely browned.
• Heat the tortillas in the microwave, following pack instructions. Spread a little guacamole over each tortilla, top with some lettuce and chicken, then drizzle over the yogurt. Roll up and enjoy.

Steps:

• Mix together the shredded chicken, soured cream, yogurt or mayonnaise with the pesto. Season.
• Lay a slice of cheese on each wrap, then divide the chicken mixture between them. Sprinkle with red pepper or sweetcorn, then top with the lettuce leaves. Be careful not to overfill or it will be tricky to contain all the filling. Wrap and roll each one, then pack in a lunchbox or tightly wrap in foil.

Steps:

• Pre heat the oven to 180'c / 350'f / gas 4.
• Deseed the peppers and cut into quarters and half again, place on a baking sheet.
• Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
• Season and drizzle with the olive oil - roast for 25 to 30 mins or until tender.
• Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through.
• Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.

Steps:

• Place the garlic, orange juice, soy sauce, honey and chile powder into a bowl and mix well. Adjust seasonings, adding more chile powder if you wish.
• Trim any excess fat from the chicken thighs and place into a plastic zip-loc bag. Pour the honey mixture over the thighs and turn them to coat well. Close the bag and marinate the thighs in the fridge for 1 hour.
• Preheat oven to 425°. Place the thighs, with the marinade, into a shallow roasting pan. Roast for 25-30 minutes, turning halfway through and basting with the glaze, until the chicken is tender and slightly blackened on the edges.
• Remove the chicken from the pan and leave to cool. Cut the chicken into strips and set aside.
• Lay a tortilla on a clean work surface. Add 1 T. of mayo into the center and spread out a little. Add iceberg lettuce (to taste) and top with several strips of chicken. Fold the tortilla up over the filling, fold in both sides of the tortilla, then roll up all the way. Wrap in saran wrap or waxed paper to secure rolls. Repeat to make 8 rolls.
• Make these the day before a picnic or for boxed lunches. YUM!

Steps:

• Rinse lettuce leaves and spin dry. Heat oil in a large pan. Add garlic and onion and cook over medium-high heat 1 minute, stirring often. Add chicken and cook 5 minutes. Add soy sauce, fish sauce, sherry, mushrooms, water chestnuts, and carrots and cook 5 minutes more. Whisk cornstarch with 2 tbsp water; add to pan and stir until sauce has thickened. Place mixture in a serving dish.
• For wraps: Spoon chicken onto a lettuce leaf and season with plum sauce.