JALAPENO TORTILLA WRAPS
Make and share this Jalapeno tortilla wraps recipe from Food.com.
Provided by papergoddess
Categories < 15 Mins
Time 15m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- combine jalapenos and liquid with softened cream cheese.
- Blend with hand mixer.
- Spread on flour tortillas and roll up.
- Refrigerate for a few hours, then cut into 1 1/2 inch pieces.
- I put a dish of salsa in the center of the plate for dipping.
CHICKEN TORTILLA WRAPS
Make and share this Chicken Tortilla Wraps recipe from Food.com.
Provided by Jolene Green
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Wrap tortillas in foil. Heat in 350°F oven 10-15 minutes until warm.
- Coat large nonstick skillet with cooking spray.Place skillet over med-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper.
- Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 TBSP dressing. Roll up tortillas and serve.
Nutrition Facts : Calories 217.5, Fat 6.7, SaturatedFat 0.8, Cholesterol 72.1, Sodium 589.6, Carbohydrate 11.3, Fiber 1.3, Sugar 4, Protein 27.4
SOUTHWEST BLT WRAP
Make and share this Southwest BLT Wrap recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together mashed avocado, lime juice, mayonnaise, and cilantro in a bowl.
- Season with salt, and chill until needed.
- Mix salsa with corn in a small dish.
- On each tortilla, place 3 slices bacon (broken up), 1/2 cup lettuce, and some corn salsa.
- Spoon some of the avocado mayo on top.
- Fold up bottom of tortilla and roll up burrito-style, securing with a toothpick if you need to.
SOUTHWEST BREAKFAST WRAPS
I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. -Nicole Hackley, Culbertson, Montana
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
Nutrition Facts : Calories 254 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
TASTY TURKEY TORTILLA WRAPS
This is one of my favorite quick and easy meals. It's also versatile because you just use whatever veggies that you have on hand. Yummy! Good for dieters too - makes it easier to get your veggies into a fast meal.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Steam you veggies so that they are to your liking.
- Place 2 oz of turkey on each tortilla.
- Top with 1 oz of cheese on top of turkey.
- Top with 3/4 C of the veggie mixture.
- Top with 1 t dressing and roll up like you would a burrito.
- If you want the cheese to melt better, zap in microwave for about 30 seconds.
CHICKEN FETTUCCINE, CAJUN STYLE
This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me.
Provided by Lavender Lynn
Categories Chicken Breast
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To Prepare Sauce:.
- Heat butter in saucepan over medium heat.
- Add onion and whole garlic cloves and saute for 5 minutes.
- Remove whole garlic and stir in minced garlic, thyme, cayenne pepper, white pepper,.
- black pepper, and basil.
- Continue cooking until onions are dark brown but not burned, about 20 minutes.
- Stir in chicken stock, Worcestershire, and Tabasco sauces. Simmer for 20 minutes.
- Add tomato sauce and bring mixture to low boil.
- Stir in sugar and green onions. Simmer for 1 hour.
- Sauce can be made ahead of time and refrigerated until ready to use.
- To prepare Chicken Seasoning Mix:.
- Thoroughly combine the kosher salt, white pepper, garlic powder, cayenne pepper, black pepper, cumin, and basil.
- To Finish:.
- Toss seasoning mix with chicken cubes until cubes are evenly coated. In medium saucepan, melt 1/2 C butter. Saute chicken over medium heat until done, about 10 minutes.
- Heat sauce and prepare fettuccine according to package directions.
- Drain cooked pasta. Stir chicken into sauce and continue heating until hot.
- Toss with cooked fettuccine. Serve immediately. Sprinkle each serving with grated parmesan cheese.
Nutrition Facts : Calories 875.2, Fat 44.8, SaturatedFat 25.5, Cholesterol 257.2, Sodium 1859.4, Carbohydrate 78.1, Fiber 3, Sugar 10.3, Protein 41.4
54TH STREET SOUTHWEST TORTILLA WRAPS
This is a copycat recipe of 54th Street Bar & Grill's "Southwest Tortilla Wraps". Absolutely delicious! Description from 54th Street's menu: Fire grilled chicken, romaine lettuce, Parmesan cheese, jalapeno bacon, tortilla strips and pico de gallo tossed in a chipotle ranch dressing and stuffed in a large flour tortilla. NOTE: This recipe contains 691 calories per serving. The calculations in the nutrition facts on the right side of this page are *incorrect*.
Provided by ryanb006
Categories Lunch/Snacks
Time 1h30m
Yield 8 wraps, 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
- Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
- Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
- Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
- Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
- In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
- Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!
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