ASIAN CRISPY CHICKEN WRAP
A blend of Asian seasoning and peanut butter create a sauce that is a perfect highlight to this exotic wrap. Easy to prepare, it's stuffed full of vegetables and Tyson® Crispy Chicken Strips. Yum!
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 Servings
Number Of Ingredients 15
Steps:
- 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ¼ of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food
CHICKEN CAESAR WRAPS WITH CRISPY CHEESE
Steps:
- Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
- To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
- Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
- Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
- Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
- In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
HONEY MUSTARD CRISPY CHICKEN WRAP
Use crushed, crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
- Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.
Nutrition Facts : Calories 897 calories, Carbohydrate 65.3 g, Cholesterol 119.3 mg, Fat 57.6 g, Fiber 4.1 g, Protein 35.2 g, SaturatedFat 13.9 g, Sodium 1411.4 mg, Sugar 13 g
CRISPY CHICKEN CAESAR WRAPS
OMG! SO GOOD!!! I ate these at a camping weekend and I wanted the recipe but the chef wouldn't give it up. So I tried to copy it and I think this recipe is the closest so far. Enjoy!
Provided by krazy chef 123
Categories Canadian
Time 1h30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- PART 1 - CHRISPY CHICKEN:.
- Remove skin from chicken, wash and drain.
- Combine flour, herb blend, paprika, cayenne, pepper, and salt and place in paper / plastic bag or washable bucket.
- Beat eggs, milk, and mustard together until smooth, set aside.
- Combine bread crumbs and parsley together, set aside.
- Coat 3 halves of chicken breasts at a time in flour mixture, shaking bag / bucket.
- Dip chicken in egg mixture and shake off excess.
- Dip chicken in crumb mixture to coat evenly.
- Place in shallow lightly greased baking pans. Let stand 30 minutes.
- Bake 10 minutes at 425 degrees. Reduce to 375 degrees and cook additional 25 minutes until browned and juices run clear.
- PART 2 - CEASER WRAPS:.
- Place 2 chicken breast halves on one tortilla shell.
- Sprinkle on top: the romaine lettuce, tomato, Caesar dressing, and any other dressing or vegetables of choice. Fold the wrap and serve hot.
Nutrition Facts : Calories 1515.4, Fat 95, SaturatedFat 17.7, Cholesterol 187.3, Sodium 2655, Carbohydrate 109.6, Fiber 8.5, Sugar 10.9, Protein 52.9
CRISPY CHICKEN SALAD WRAPS
Restaurant quality wraps--from America's Test Kitchen. These are OUTSTANDING. Best served warm, but could be served cold. I was surprised how easy and tasty these are. I thought the mayo and sour cream wouldn't be enough but worked perfectly, without the mayo and sour cream taste! Wraps are heated in skillet to sear seam. I used my mini food processor to 1st chop celery then 2nd chop cilantro.
Provided by anonymous
Categories Lunch/Snacks
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
- Add chicken and toss to coat.
- Season with salt and pepper.
- Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
- Spray cooking spray all over outside, wrapped tortilla.
- Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.
Nutrition Facts : Calories 837.6, Fat 57.9, SaturatedFat 28.5, Cholesterol 134.1, Sodium 1544.9, Carbohydrate 45.7, Fiber 3.5, Sugar 6, Protein 34.8
CHEESY CHICKEN WRAPS
Super quick and easy chicken that is easily varied! This is great to play with: add part of a ranch seasoning packet, garlic, or maybe add some scallions. You can also switch up the cheeses! Great with pepper jack cheese. When I make it fairly plain my son likes to dip the roll ups in ranch.
Provided by Amy M
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 12.1 g, Cholesterol 104.4 mg, Fat 31.1 g, Protein 24.6 g, SaturatedFat 16.9 g, Sodium 552.7 mg, Sugar 2.2 g
ASIAN CHICKEN CRUNCH WRAPS
My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.
Nutrition Facts : Calories 519 calories, Fat 21g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 1250mg sodium, Carbohydrate 66g carbohydrate (19g sugars, Fiber 7g fiber), Protein 19g protein.
CRISPY BUFFALO CHICKEN WRAPS
I'm a busy stay-at-home mom, so I wing it at mealtime. My wraps loaded with Buffalo wing sauce chicken, lettuce and tomatoes are a snap to make. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook chicken according to package directions; coarsely chop chicken. In a large bowl, mix chicken, lettuce, tomatoes and cheese. Drizzle with wing sauce; toss to coat., Spoon 1-1/2 cups chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately with salad dressing if desired.
Nutrition Facts : Calories 570 calories, Fat 26g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1895mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
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Estimated Reading Time 2 mins
- COOK CHICKEN SCHNITZEL Preheat oven to 180ºC (360ºF) fan bake and line an oven tray with baking paper. Place schnitzel on tray and cook for 15 minutes. Flip over and cook for another 10 minutes, or until golden brown and cooked through.
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- Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
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