Summer Chicken Wraps Recipes

Steps:

• Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
• Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
• Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
• Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
• Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

Steps:

• Throw all the marinade ingredients in a lg. ziploc bag.
• Add the chicken and rub it around. Place in the fridge for about 2 hours.
• Grill chicken. After it is done, let sit for about 5 minutes, then chop.
• Boil 3 ears of corn for 20 minutes.
• While the corn is cooking make the sauce. Mix the yogurt, chives, lime juice, garlic, salt and pepper. Put in the fridge.
• Slice an avocado.
• When the corn is done, cut off the cob and mix with, scallions, butter, salt and pepper.
• Fry tortillas on each side in a large skillet until lightly browned.
• Assemble: tortilla, avocado slice, chicken, corn, cheese and yogurt sauce.

Steps:

• Fry bacon til crisp.
• Set aside.
• Mix together cream cheese, sour cream and ranch dip mix.
• Spread lightly over tortillas.
• (I use about 2T per tortilla).
• Lay spinach leaves over it.
• Place ham slices on as if you were making a burrito.
• Top with tomato and 1-2 pieces of bacon.
• Roll together like a burrito with both ends closed.
• Cut diagonally.
• Serve immediately.

Steps:

• Begin by pouring a swirl of oil into a large frying pan and allow to heat. Whilst the oil is heating, chop up your chicken breasts and all of your vegetables.
• Once the frying pan is hot, add the chicken and fry for around 4 minutes or until cooked through.
• Add the red onions, courgettes, mushrooms and chilli flakes to the pan and cook until the onions, mushrooms and courgettes have softened.
• Now add the peppers, chilli and plum tomatoes and fry for a further 2 mins.
• Wrap the flour tortillas in tin foil and place in warm oven for around 10 mins to warm through.
• Now add the chopped tomatoes to the frying pan and cook until the tortilla wraps have warmed. Split the frying pan contents between 4 bowls and place the tortillas in the centre of the table so everyone can wrap their own. Serve with a fresh salad and chips/baby boiled potatoes.