Quick Chicken And Corn Wraps Recipes

Steps:

• In a large saucepan, combine the chicken, corn and salsa. Cook over medium heat until heated through. , Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up. Secure with toothpicks.

Steps:

• In a food processor, pulse the masa harina with the baking powder and salt.
• Add the water and pulse to moisten the masa harina.
• Add the vegetable shortening in clumps and drizzle with the chicken stock.
• Process until smooth and evenly blended, scraping the side of the bowl occasionally.
• Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.
• Tear twelve 12-inch-square sheets of plastic wrap.
• Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet.
• With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick.
• Fold up the squares of plastic around the tamales, twist the ends securely and then fold them under to make packets.
• Repeat to form the remaining tamales.
• Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer.
• Steam over 2 inches of boiling water for 25 minutes.
• Let the tamales cool slightly, then carefully transfer them to a large platter:
• Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter.
• Serve the tamales with hot sauce and a Juicy, cherry-rich Merlot: 2005 Covey Run Columbia Valley.

Steps:

• Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
• Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
• Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
• Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

Steps:

• Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
• Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

Steps:

• In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
• In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
• As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

Steps:

• In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger; cook and stir for 2-3 minutes or until carrot is tender. , Meanwhile, for dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion. , Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.