Crunchy Southwestern Chicken Wrap Recipes
CRISPY SOUTHWEST CHICKEN WRAPS
Make and share this Crispy Southwest Chicken Wraps recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix rice together with chili powder, cumin and garlic salt. Add drained beans, green onions, sweet pepper, cilantro and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. At this point you may, also, add a bit of salsa.) Roll the stuffed tortillas burrito style. 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 with sour cream and salsa.
- An alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. Bake until golden, about 20-30 minutes.
Nutrition Facts : Calories 337.1, Fat 12, SaturatedFat 6.5, Cholesterol 24.1, Sodium 560.9, Carbohydrate 41.8, Fiber 6.1, Sugar 1.2, Protein 15.6
SOUTHWESTERN GRILLED CHICKEN WRAPS
Grilled chicken wraps with a lil' kick.
Provided by Shara Bailey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
- Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.7 g, Cholesterol 48.4 mg, Fat 14.3 g, Fiber 6.1 g, Protein 23.3 g, SaturatedFat 6 g, Sodium 1077.1 mg, Sugar 4.3 g
SOUTHWEST CHICKEN WRAPS
My husband loves these wraps for lunch and dinner. I serve them with nacho cheese tortilla chips and sometimes use grilled chicken. -Sarah Rodefeld, Maud, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.
Nutrition Facts : Calories 506 calories, Fat 25g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1138mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein.
SOUTHWESTERN CHICKEN WRAPS
I LOVE wraps. I found this one on the internet, just a while ago. It's very good, especially if you like spicy, if you don't you can just omit the hot sauce. It's better than a plain on sandwich any time.
Provided by bratty
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce.
- Set aside.
- Coat chicken with chili powder.
- Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink.
- Cut into thin slices.
- Wrap tortillas in plastic wrap.
- Microwave on high 1 minute.
- For each sandwich, place cheese, down the center of one tortilla.
- Top with chicken breast slices, and then bean mixture.
- Roll up tightly;secure with wooden pick in two places, cut in half.
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- Preheat grill to medium or oven to 350 degrees. Brush each chicken breast with a small amount of oil then sprinkle with salt and pepper. Sprinkle 1 Tbsp of taco seasoning over each chicken breast, coating both sides. Grill or bake chicken until completely cooked, about 10 minutes on the grill or 20 minutes in the oven.
- While the chicken is cooking, stir together rice, black beans, green onions, bell pepper, tomato, corn, cilantro and lime juice in a medium-sized bowl. Add ½ tsp taco seasoning and salt and pepper to taste. Set aside.
- When chicken is cooked, allow it to cool slightly and then shred or dice into ½" pieces. Fill each tortilla with about ¼ cup of shredded cheese, diced chicken, approximately ½ cup of veggie rice filling and a few dollops of sour cream. Wrap burrito-style and repeat with remaining ingredients.
- Place a non-stick skillet over medium heat and then brush bottom with a small amount of butter. Place wraps into skillet, flaps facing down. Brush top of each wrap with a light amount of oil or butter and cook until bottom turns golden-brown and crispy. Flip wraps and cook on opposite side until golden and crispy. Remove from skillet and repeat with remaining wraps.
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- Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving a 1 inch border on each side.
- Sprinkle 1/3 cup of lettuce, 2 Tbls tomato, ¼ of the avocado, 2 Tbls of cheese, and ½ cup of chicken over the sauce. Crush ¼ cup of Fritos over the chicken. Drizzle 1 Tbls of sauce over the top.
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- Mix rice with chili powder, cumin, and garlic salt. Add chicken, black beans, onion, pepper, cilantro, and lime juice.
- Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll, leaving edges open, and slightly flatten wraps with your hand. Spray seam-side of wrap lightly with cooking spray.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2 to 3 minutes per side. (Cooking them seam-side down first helps seal the long edge so they don't fall apart.) Transfer to a plate and repeat with remaining wraps. Serve warm.
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