Corny Chicken Wraps Recipes

Steps:

• In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through. , Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.

Steps:

• Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
• Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
• Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
• Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
• Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
• Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

Steps:

• In a large saucepan, combine the chicken, corn and salsa. Cook over medium heat until heated through. , Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up. Secure with toothpicks.

Steps:

• Make the fried chicken: Cut the Walmart Breast Tenderloins into 1-inch (2.54 cm) cubes and season evenly with ½ teaspoon salt.
• In a shallow bowl, stir together flour, cornstarch, baking powder, and ¼ teaspoon salt until combined. In a separate shallow bowl, whisk together the buttermilk, remaining ¼ teaspoon salt, hot sauce, and egg until smooth.
• Working in batches, coat the chicken in the flour mixture, then in the buttermilk mixture, then again in the flour mixture. Set on a plate while you heat the oil for frying.
• Fill a large, high-walled cast iron skillet with about 2 inches of vegetable oil. Heat over medium-high heat until the temperature reaches 360-375°F (182-190°C). Set a wire rack on top of paper towels.
• Working in batches to avoid overcrowding the pan, fry the chicken in the hot oil for about 3 minutes on each side, or until deep golden brown and cooked through. Transfer to the wire rack to drain. Reserve the frying oil.
• Make the hot spiced oil: In a large bowl, whisk together the cayenne, brown sugar, garlic powder, paprika, and black pepper. Carefully pour in ½ cup of the reserved frying oil and whisk to combine.
• Working in batches if necessary, toss the fried chicken in the spiced oil until evenly coated, adding more oil if the mixture gets too thick. Return to the wire rack and let cool enough to handle.
• Assemble the wraps: Roughly chop the chicken.
• Set a tortilla on a cutting board. Use a knife to cut from the center of the tortilla down to the bottom edge. Scoop about ¼ cup of the chopped chicken onto the bottom left quadrant of the tortilla, to the left of the cut. Working clockwise, add ¼ cup shredded lettuce to the top left quadrant, 2 tablespoons chopped pickles to the top right quadrant, and drizzle or spread 2 teaspoons of mayonnaise over the bottom right quadrant. Starting from the bottom left and working clockwise, fold each quadrant over the next, pressing gently after each fold.
• In a large nonstick skillet, heat 1 tablespoon of the reserved frying oil over medium-high heat. Working 2 at a time and adding more oil between batches, fry each wrap on both sides for 1-2 minutes, until golden brown, being careful to keep the fillings inside.
• Serve warm.
• Enjoy!

Steps:

• In a non-stick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear.
• Stir in the corn, salsa, olives and chili powder.
• Cook over medium heat for 3-4 additional minutes.
• Spoon chicken mixture in to tortillas, sprinkle with cheese and roll up.

Steps:

• Heat the oil in a frying pan over a low-medium heat. Toss in the onion and cook for 10 mins until softened. Crush in the garlic and stir for 1 min before adding the chicken. Turn up the heat and brown the chicken all over. Spoon over the chipotle and stir to coat for 1 min. Pour in the tomatoes and bring to the boil. Season well and reduce the heat to a gentle simmer.
• Cook for 5-6 mins or until the chicken is cooked through and any excess liquid has evaporated. Stir the beans through until warmed, then remove from the heat. Warm the wraps following pack instructions.
• Divide the mix between the wraps, top with the avocado and shredded lettuce, and squeeze over the lime. Roll up and cut in half before serving.

Steps:

• In a large saucepan, combine the chicken, corn and salsa. Cook over medium heat until heated through.
• Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up and serve.