Salsa Ranch Chicken Wraps Recipes

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling. , In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

Steps:

• spread 1 tablespoon each of salsa and ranch over tortillasplace chicken and veggies, top with cheese and fold up.

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
• In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

Steps:

• Place chicken leg quarters in baking pan.
• Sprinkle with cumin and chili powder.
• Mix together the ranch dressing, salsa, and sour cream and pour over chicken.
• Lay bacon slices over all.
• Bake at 350 degrees for about an hour or until bacon is brown and crisped on the edges.

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.

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:

• 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.