Chicken Wrap With Cucumber Cream Cheese Recipes

Steps:

• 1. stir cucumbers into softened cream cheese. spread evenly between the 3 tortilla shells. layer with sliced chicken and roll up.

Steps:

• In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place chicken breasts into a large pot and cover with salted water by several inches; bring to a boil. Reduce heat to medium and simmer until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool. Shred chicken using two forks.
• Thoroughly mix Monterey Jack cheese, Cheddar cheese, cream cheese, salt, and pepper together in a bowl. Stir chicken into cheese mixture.
• Separate crescent roll dough and lay each piece flat on a work surface. Spread chicken-cheese mixture onto each piece of dough and roll dough into crescent roll shapes. Place rolls on prepared baking sheet and brush with melted butter.
• Bake in the preheated oven until cheese is melted and rolls are golden, 20 to 25 minutes.

Steps:

• Pre-heat oven according to crescent rolls' packaging. Rinse split chicken breasts (trim fat if desired).
• In a large skillet heat butter or margarine until melted. Place chicken in skillet. Fry chicken on medium high heat until golden brown on both sides, until mostly cooked through.
• Unroll crescent rolls, leaving 2 stuck together per breast halve. Spread cream cheese on one side of dough. Place fried chicken breast halve on top of crescent dough and cream cheese and wrap around chicken until breast is fully wrapped.
• Place wrapped chicken on a non stick baking sheet in the oven until crescent rolls are golden brown approx. 10-15 minutes. Serve with favorite side dish and enjoy!

Steps:

• Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices
• Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended.
• Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory® Pretzel Crisp® about halfway down into the chicken mixture.