Flaky Chicken Wraps Recipes

Steps:

• Heat oven to 350°F Lightly grease cookie sheet. In small bowl, combine oil and 1 tablespoon of the salad dressing mix; mix until well blended.
• Separate dough into 8 biscuits. Press or roll each to form 6-inch oval. Spread scant teaspoon salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips crosswise on center of each biscuit. Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal. Brush each biscuit with melted butter. Sprinkle tops evenly with 2 teaspoons of the dry salad dressing mix.
• Bake at 350°F for 18 to 22 minutes or until light golden brown.
• Meanwhile, in small bowl, combine sour cream, mayonnaise and remaining salad dressing mix; blend well. Serve dipping sauce with chicken wraps.

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:

• Heat a dry griddle pan over a medium-high heat, and fry the aubergine rounds for 2 mins on each side until lightly coloured and char lines appear (you may need to do this in batches). Transfer to a bowl with the onions, then toss with the olive oil and vinegar.
• Combine the yogurt, tahini and garlic in a bowl with 1 tbsp water to loosen. Mix the cumin, coriander, paprika and some salt and pepper in a small bowl. Put the chicken on a board, cover with baking parchment and bash with a rolling pin to an even 1½cm thickness. Rub all over with the spice mix, leave for 10 mins, then fry in the oil for 12 mins, flipping after 8 mins. Transfer to a board, rest briefly, then slice.
• Warm the wraps in a dry frying pan, then fill with the tomatoes, aubergine and onion mix, avocado, chicken and tahini dressing.

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.