Creamy Rosemary Chicken Wraps Recipes

Steps:

• Coat pan with non-stick spray and once it is hot heat onions, rosemary and garlic until you smell the aroma.
• Add chicken saute until cooked.
• Add mushrooms and tomato's and heat until the tomatos start to peel. Reduce heat and mix in the sour cream until well coated and creamy.
• Heat wraps until soft and place half of the mix in each and wrap.
• Serve hot.

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:

• In large skillet, sauté chicken and mushrooms for 3 minutes. Add carrots and peas and sauté 5 minutes more.
• Slowly stir in whole wheat flour. Add skim milk, ¼ cup at a time and cook, stirring for 4 minutes or until sauce is thickened. Season with salt and pepper.
• Pour ½ to ¾ cup chicken mixture into each tortilla. Roll up and serve.

Steps:

• Preheat a grill to medium high heat.
• Brush the chicken with the olive oil and sprinkle with the rosemary.
• Grill until charred and cooked through (6-8 minutes per side). Remove from grill and allow to cool slightly.
• When cooled, slice the chicken and toss with the tomatoes, onions, and lemon juice. Season with salt and pepper.
• Serve wrapped in the lettuce leaves.