Jordanianchickenwraps Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
• Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

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.

Steps:

• Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

Steps:

• Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
• Strain and save the broth.
• Reduce broth to make about 5 cups and add additional chicken bullion, if desired.
• While the chicken cooks, toast the slivered almonds until light brown and fragrant.
• You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
• Allow chicken to cool enough to handle.
• Chop or pull apart chicken into small pieces.
• Saute sliced onions in olive oil until they begin to turn translucent.
• Add chicken pieces and more oil to coat, if necessary.
• Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
• Add about a cup or two of the broth and mix.
• Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
• This may take awhile.
• Add toasted almonds and stir.
• Cut Lavash bread in half, or use tortillas.
• Place one cup of filling on bread.
• Fold like a burrito, wrapping fully.
• Stack in a pile on a plate.
• Leave to cool until comfortable to touch.
• Eat with your hands.

Steps:

• Cut chicken breast into strips.
• Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
• Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
• Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

Steps:

• heat olive oil in a medium sized pan, add chicken. cook until brown. add in portabello, onion, and garlic.
• pour in balsamic vinegar, make sure everything is coated. Add in shrimp, all you need to do is heat it.
• place the slices of swiss cheese right onto the ingredients in the pan. shave the blue cheese in to the pan over the swiss. Wait for the cheese to melt.
• While the cheese is melting, take your 1/4 cup of sour cream and mix in the dijon mustard. set aside.
• separate the mixture in the pan so that half is on one side and half is on the other, place each side on a tortilla shell. add as much of the sour cream/dijon sauce as you would like to the wrap.
• wrap and eat! :).