Creamy Dilled Chicken Cucumber And Tomato Wraps Recipes
CREAMY DILLED CHICKEN, CUCUMBER AND TOMATO WRAPS
A quick and easy light, sandwich. It is a perfect summer time sandwich, with cucumber, dill, roasted chicken, tomatoes and tender bibb lettuce. I often serve this with a cup of soup for a light lunch or dinner. I'm a big fan of soup and sandwiches for dinner so this is a favorite of mine especially with fresh summer tomatoes.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 20m
Yield 8 sandwich halves, 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Dressing -- Mix the yogurt, garlic, fresh dill, sugar, salt and pepper and refrigerate for at least 30 minutes before serving.
- NOTE: If you can't find greek yogurt, use a plain yogurt. Put a colander over a small bowl and line with a paper towel, add the yogurt and cover with saran wrap. Let it set over night. The moisture will drain out and you will end up with thick yogurt.
- Chicken -- In a medium saute pan, add the olive oil and bring to medium heat. Season the chicken (room temp, or at least not ice cold) well with salt and pepper. Cook until the chicken has a nice crust and tender and moist. Transfer to a plate and let cool and rest.
- Cucumbers -- After peeling, seeding slightly and dicing, I set on a paper towel for just a few minutes to get rid of some of the moisture, as I dice up the rest of the ingredients.
- Tomatoes -- Lightly seed. I cut in half and just squeeze lightly. Most of the seeds and juice come right out, then dice.
- Salad -- Mix the cucumbers, tomatoes, onion, olives, chicken and dressing and toss lightly. You may not need all the dressing, use as much as you want.
- Sandwich -- Add 1-2 bibb lettuce leaves to the spinach tortilla and top with the salad. I usually add a bit more black pepper, but that is up to you.Tuck in the one end like a buritto and then roll them up.
- If the tortillas seem dry, put them in the microwave and top with a damp paper towel and microwave for 10 seconds on medium heat. They will soften right up.
- Serve -- Cut in half and secure each half with a toothpick. ENJOY! I very light healthy sandwich.
Nutrition Facts : Calories 171.7, Fat 7.9, SaturatedFat 2.1, Cholesterol 46.4, Sodium 163.9, Carbohydrate 9.2, Fiber 1.9, Sugar 4.4, Protein 16.6
SOUR CREAM 'N' DILL CHICKEN
With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.
Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CRISPY CUCUMBERS AND TOMATOES IN DILL DRESSING
Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.
Provided by Michele O'Sullivan
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 6.7 g, Fat 4.7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 198.5 mg, Sugar 3.8 g
CREAMY DILLED CHICKEN CASSEROLE
Quick and easy casserole with unique flavor combinations.
Provided by skippi
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 37.4 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 37.8 g, SaturatedFat 6.5 g, Sodium 1534.7 mg, Sugar 7.1 g
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