BEAN AND SALSA CHICKEN WRAP
Give Mexican-inspired wraps a welcome smokiness with Chipotle peppers in adobo sauce. The canned, smoked jalapeño peppers, packed in a tomato-vinegar sauce, lend the blender bean dip a robust flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spread Black Bean-Smoked Chile Dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa. Roll up tortillas. If desired, secure with toothpicks.
- Black Bean-Smoked Chile Dip: In a small saucepan, heat 1 tablespoon canola oil over medium heat. Add 3/4 cup finely chopped onion, 1 teaspoon ground coriander, and 1 teaspoon ground cumin; cover and cook about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in 1/4 cup snipped fresh cilantro. Transfer onion mixture to a blender or food processor. Add one 15-ounce can Progresso® black beans, rinsed and drained; 1/2 cup water; 1 tablespoon lime juice; 1 teaspoon finely chopped chipotle chile pepper in adobo sauce; and 1/8 teaspoon salt. Cover and blend or process until nearly smooth. Serve immediately, or cover and chill for up to 3 days. Makes 1 2/3 cups.
Nutrition Facts : Calories 320, Carbohydrate 24 g, Cholesterol 70 mg, Fat 1/2, Fiber 13 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 wrap, Sodium 610 mg, Sugar 2 g, TransFat 0 g
SALSA VERDE CHICKEN WRAPS
Steps:
- Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
- Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.
CHICKEN SALSA WRAPS
A versatile recipe, add other veg, or make it hotter by adding chili if you like. I serve this with a green salad. For a lower fat, but just as tasty meal use non fat greek style yoghurt instead of Sour cream. Add a little lemon juice to the yoghurt for a sour taste.
Provided by samcp4
Categories Chicken Breast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat the oven at 175°C.
- Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
- Heat the olive oil in a baking pan.
- Place the mix into the pan and cover with foil.
- Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
- Warm the tortilla wraps.
- Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
- Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
SALSA CHICKEN WRAPS
This tasty little wrap is made low-fat, but you can make it with regular cheeses. If you want to add more zip, make your salso HOT! :)
Provided by VickyJ
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 - 350F (ovens vary).
- Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
- Bake chicken breast for 30 minutes.
- Remove chicken from oven to cool.
- Cut chicken into 1/4 inch strips.
- Set aside.
- Mix softened cream cheese and salsa.
- Spread flour tortillas with cream cheese mixture.
- Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
- Layer 2 ounces of chicken strips on top of cheese.
- Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
- Salt and pepper to taste.
- Fold ends over and wrap tightly.
- Secure with toothpicks.
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
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