SOUTHWESTERN CHICKEN WRAPS
You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thanksgiving turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
- Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
SOUTHWEST CHICKEN WRAPS
My husband loves these wraps for lunch and dinner. I serve them with nacho cheese tortilla chips and sometimes use grilled chicken. -Sarah Rodefeld, Maud, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.
Nutrition Facts : Calories 506 calories, Fat 25g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1138mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein.
SOUTHWESTERN CHICKEN WRAPS
I LOVE wraps. I found this one on the internet, just a while ago. It's very good, especially if you like spicy, if you don't you can just omit the hot sauce. It's better than a plain on sandwich any time.
Provided by bratty
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce.
- Set aside.
- Coat chicken with chili powder.
- Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink.
- Cut into thin slices.
- Wrap tortillas in plastic wrap.
- Microwave on high 1 minute.
- For each sandwich, place cheese, down the center of one tortilla.
- Top with chicken breast slices, and then bean mixture.
- Roll up tightly;secure with wooden pick in two places, cut in half.
SOUTHWESTERN GRILLED CHICKEN WRAPS
Grilled chicken wraps with a lil' kick.
Provided by Shara Bailey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
- Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.7 g, Cholesterol 48.4 mg, Fat 14.3 g, Fiber 6.1 g, Protein 23.3 g, SaturatedFat 6 g, Sodium 1077.1 mg, Sugar 4.3 g
SOUTHWEST CHICKEN SALAD WRAPS
In this recipe I attempted to blend the flavors where you can't identify many of the ingredients. It has a sweet, spicy and smoky flavor all going on at once. As listed, the spiciness is not overpowering. Please feel free to adjust the amount of peppers to your own tastes. The prep time does not include the overnight refrigeration times.
Provided by RogerOH
Categories Lunch/Snacks
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 27
Steps:
- Day One.
- With a fork pierce chicken breasts many times on both sides.
- Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
- Refrigerate for 24 hours turning and basting several times.
- Make the sauce.
- In a bowl, combine sugar, salt, mustard, and flour.
- Combine beaten egg and milk and add to dry ingredients.
- Mix until smooth.
- Heat cider vinegar in a saucepan.
- Gradually add hot vinegar to the bowl while mixing.
- Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl.
- Add lemon zest and 1 1/2 tsp of liquid smoke.
- Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
- After mixture has cooled, mix in the sour cream.
- Refrigerate overnight.
- The Raisins:.
- Place raisins in a bowl and pour wine over.
- Refrigerate overnight.
- Day Two:.
- Preheat oven to 350°F.
- Place chicken in ovenproof dish and add water to a depth 1/4".
- Add 1/2 tsp liquid smoke.
- In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute.
- Add peppers and oil to chicken.
- Bake covered for 1 hour.
- Let chicken cool then shred the chicken.
- Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
- Add finely diced Chipotle peppers to taste (I used three) and mix.
- Place cashews in a ziplock bag and crush with a rolling pin.
- Add cashews to bowl.
- Drain raisins and add to bowl.
- Add sauce and mix.
- You can serve immediately, but is much better if you refrigerate for at least 4 hours.
- To Serve:.
- Place a leaf of lettuce on tortilla.
- Spoon chicken salad over lettuce.
- Sprinkle with cheddar cheese.
- Wrap up like you would a burrito, leaving the top open.
Nutrition Facts : Calories 627.1, Fat 22.2, SaturatedFat 5.6, Cholesterol 44.9, Sodium 937.5, Carbohydrate 80.4, Fiber 5.2, Sugar 14.6, Protein 24.4
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