CRUNCHY CHUNKY CHICKEN WRAP
This easy to put together recipe makes a light lunch for one person, but the recipe can be double, tripled etc. to feed more.
Provided by Trisha W
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients and spread on one side of the flour tortilla.
- Layer the chicken, carrots, pineapple, tomatoes, pecan pieces and lettuce in the middle of the tortilla and sprinkle with salt, pepper and red wine vinegar.
- Fold up one end of the tortilla, then roll the sides over the chicken mixture to enclose, eat and enjoy.
Nutrition Facts : Calories 368.8, Fat 13.8, SaturatedFat 2.6, Cholesterol 55, Sodium 367, Carbohydrate 40.6, Fiber 3.4, Sugar 20.5, Protein 21.6
CRUNCHY ASIAN CHICKEN WRAPS
Toasted sesame dressing and crunchy veggies give these quick and easy chicken wraps their Asian-inspired appeal.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressings in large bowl.
- Add lettuce, chicken, carrots and onions; mix lightly.
- Spoon onto tortillas; roll up.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
CRUNCHY CHICKEN CHEDDAR WRAP
This was one of my favorites before beginning my low sodium journey. For those of you with normal blood pressures and a tolerance for sodium, this recipe comes from Brella's at the University of Kansas. It is listed as one of the 32 best college foods in the country, and let me say, from personal experience, that this is simply amazing! This is NOT a low sodium food!
Provided by ChainsawMCF
Categories Lunch/Snacks
Time 1h45m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 22
Steps:
- For the ranch dressing: Whisk the buttermilk, mayonnaise, sour cream and chives together in a mixing bowl. Season with hot sauce and some salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
- For the chicken tenders: Whisk the buttermilk, hot sauce, 1 tablespoon salt and 1/4 teaspoon pepper together in a large mixing bowl.
- Slice the chicken across the grain into long diagonals about 1/2-inch wide. (Depending on the size of the chicken breasts, you should yield 8 to 12 pieces.) Place the chicken in the mixing bowl with the buttermilk mixture. Turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Meanwhile, fill a large Dutch oven halfway with canola oil and heat to 350 degrees F. While the oil is heating up, put the panko breadcrumbs in a large resealable plastic bag. Push any air out of the bag and seal tightly. Use the flat side of a meat mallet to lightly crush the breadcrumbs. Open the bag and add 2 tablespoons salt, 1/2 teaspoon pepper, the all-purpose flour and granulated garlic. Seal the bag and shake to combine.
- After 1 hour, remove the chicken from the buttermilk. Use your hands to transfer the chicken from the marinade to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Use your hands to transfer the chicken back into the bowl of marinade, tossing gently to coat. Add the chicken back to the seasoned flour, seal the bag and shake again to evenly coat the chicken. Transfer all of the breaded chicken, in a single layer, onto a rack over a baking sheet and let sit for 15 minutes.
- Fry the breaded chicken pieces in batches in the hot oil until golden brown and cooked through, 3 to 5 minutes for each batch. Make sure that the oil comes back to temperature after each batch. Use a slotted spoon or tongs to transfer the cooked chicken onto a large plate lined with paper towels to absorb any excess oil. Season liberally with salt.
- To assemble, lay out the tortillas on a clean work surface. Evenly distribute the lettuce, tomato slices, both cheeses and the chicken tenders on each tortilla. Top with 2 tablespoons of ranch dressing on each wrap and pickled jalapenos, if using. Fold the part of the tortilla that is closest to you over the filling tightly. Fold over both sides of the tortilla and roll over tightly into a large burrito. Repeat this process with the remaining 3 wraps. Serve whole or cut in half on a bias. Serve immediately with the remaining ranch dressing on the side.
Nutrition Facts : Calories 1163.5, Fat 42.5, SaturatedFat 17.7, Cholesterol 113.8, Sodium 1716.8, Carbohydrate 140.8, Fiber 7.2, Sugar 16.5, Protein 52.4
ASIAN CHICKEN CRUNCH WRAPS
My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.
Nutrition Facts : Calories 519 calories, Fat 21g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 1250mg sodium, Carbohydrate 66g carbohydrate (19g sugars, Fiber 7g fiber), Protein 19g protein.
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