CHICKEN AVOCADO WRAPS
Steps:
- In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.
Nutrition Facts : Calories 329 calories, Fat 14g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 416mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
CHICKEN CUTLETS WITH SPICY ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
- Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
- Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
- Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
- Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
- Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
CHICKEN, AVOCADO AND ARUGULA WRAP
Make and share this Chicken, Avocado and Arugula Wrap recipe from Food.com.
Provided by kelly in TO
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cooked chicken into slices on the diagonal and put to one side.
- Put the avocado, mayonnaise, lemon juice and pepper into a bowl and roughly mash together.
- Divide the avocado mixture between the two wraps, add the arugula and the chicken. Wrap and serve.
Nutrition Facts : Calories 462.2, Fat 27, SaturatedFat 4.8, Cholesterol 48.3, Sodium 563, Carbohydrate 36.1, Fiber 6.8, Sugar 1.3, Protein 21.7
SPICY CHICKEN & AVOCADO WRAPS
Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 13m
Number Of Ingredients 9
Steps:
- Mix the chicken with the lime juice, chilli powder and garlic.
- Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
Nutrition Facts : Calories 403 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
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HEALTHY CHICKEN AVOCADO WRAPS - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (11)Total Time 20 minsCategory Dinner, Lunch, SnackCalories 628 per serving
- Rinse and pat dry chicken breasts. Season with salt and pepper on both sides. Preheat a pan on medium/high heat and add 2 tablespoons olive oil. Place the meat on the skillet and cover with a lid. Cook for about 5-7 minutes, then flip and cook for another 5 minutes. The timing will depend on the size of the chicken. Make sure that the internal temperature will reach 165-170°F.
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4.7/5 (46)Total Time 10 minsCategory SandwichCalories 394 per serving
- Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze.
- Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
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