ITALIAN CHICKEN WRAPS
After enjoying a chicken wrap at a restaurant, I experimented at home to create something similar. Made with only five items, this delicious version is as fast as it is light.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese; heat through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.
Nutrition Facts : Calories 290 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 1129mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
CRISPY ITALIAN WRAP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
- Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
- Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.
ITALIAN CHICKEN SALAD IN LETTUCE CUPS
Provided by Giada De Laurentiis
Categories main-dish
Time 48m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
- Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
- Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
- 1/2 cup red wine vinegar
- 1/4 cup lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- Freshly ground black pepper
- 1 cup olive oil
- Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
- Yield: 1 3/4 cups
ITALIAN CHICKEN WRAPS
From Light and Tasty Magazine. These are good! I usually leave the cheese out of mine but the family likes the cheese.
Provided by Becca Bricker
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer uncovered for 3-4 minutes. Spoon 3/4 C of filling into each tortilla and roll up tightly.
Nutrition Facts : Calories 180.9, Fat 5, SaturatedFat 1.5, Cholesterol 42.3, Sodium 490, Carbohydrate 17.2, Fiber 1.1, Sugar 2.3, Protein 15.8
BRUSCHETTA CHICKEN WRAPS
As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. -Gina Rine, Canfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and dash of garlic powder., Lightly oil grill rack. Sprinkle chicken with salt and remaining pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 165°., Top each chicken breast with 1 cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through., Place chicken on center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts : Calories 330 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 569mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
PANCETTA CHICKEN WRAPS
These Italian snacks are a favourite for the BBQ and perfect for a Summer's lunch
Provided by Good Food team
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 5
Steps:
- Arrange a quarter of the pancetta slices in a row on a board, overlapping them slightly along their long sides. Put a chicken breast at one end so that it lies across the slices of pancetta, top with 3 sage leaves and sprinkle with a little sea salt and freshly ground black pepper. Wrap the chicken in the pancetta so that it is completely enclosed. Repeat to make 4 parcels altogether.
- Spoon the oil into a large heavy pan (a cast-iron sauté pan is ideal, or you could use a roasting tin). Put the pan on the barbecue and heat for 1-2 mins until hot, then lay the chicken parcels in the pan and cook for 7-8 mins on each side. The pancetta will become golden and crispy.
- Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for a couple of minutes. Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 mins, so it will cut more easily.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 2.76 milligram of sodium
ITALIAN BALSAMIC CHICKEN WRAP
An easy and healthy recipe from Cooking Light Magazine (June 1999). It's also great if you add a little salsa to the wrap and the marinade works really well for grilled chicken breasts! Calories: 225; Fat 3.2g; Carbohydrate: 18.5g; Protein 28.5g
Provided by blucoat
Categories Lunch/Snacks
Time 22m
Yield 8 wraps
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
- Prepare grill.
- Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.
- Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.
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