Roasted Red Pepper Chicken Wraps Recipes

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ROASTED RED PEPPER CHICKEN WRAPS

The inspiration for this came from my hubby's urgings-he loved to eat it at this little place in Indiana and after we moved he couldn't. So I tried to duplicate it as much as I remembered :-) Very quick and tasty!

Provided by ChefTop

Categories     Chicken Breast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 15



Roasted Red Pepper Chicken Wraps image

Steps:

  • Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
  • Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
  • Slice the chicen breasts on a bias.
  • Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!

Nutrition Facts : Calories 817.2, Fat 42.8, SaturatedFat 15.1, Cholesterol 100.8, Sodium 1392.7, Carbohydrate 65.2, Fiber 3.7, Sugar 3, Protein 41.3

2 chicken breasts
2 tablespoons of clubhouse rub marinade (I used the Hickory one but any flavor will work)
2 tablespoons olive oil
3 slices cheese (of your choice)
3 large tortillas (preferably flavored ones)
2 tablespoons plain yogurt
1 tablespoon mayonnaise or 1 tablespoon Miracle Whip
1 teaspoon mustard
1 teaspoon asian chili-garlic sauce (found in supermarkets with other Asian foods)
2 roasted red peppers, chopped finely
5 -6 fresh basil leaves, chopped finely
fresh chives, chopped finely
1/2 teaspoon cumin
salt, to taste
black pepper, to taste

CHICKEN WITH ZUCCHINI AND ROASTED PEPPER WRAPS

Grilled rosemary breast of chicken with grilled zucchini and roasted pepper wrap with a creamy mustard cheese. You can slice each wrap into quarters and serve as an appetizer.I`ve made these with provolone cheese in place of mozzarella cheese for more sharpness.

Provided by Rita1652

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken With Zucchini and Roasted Pepper Wraps image

Steps:

  • Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
  • Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
  • Meanwhile mix Honey Dijon and cream cheese together.
  • Set aside.
  • Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
  • Cover with foil and let sit for 10-15 minutes.
  • Grill zucchini till browned on both sides.
  • About 4-5 minutes.
  • Wrap tortillas in foil and heat on grill just to warm.
  • On each warmed tortilla spread 1/4 cream cheese mixture on each.
  • Lay 1 ounce fresh mozzarella on the cream cheese mixture.
  • Follow with 1/4 basil leaves.
  • Slice cooked chicken into thin slices.
  • Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
  • Roll each tortilla a up and enjoy.

4 tortillas
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon sugar
1 garlic, minced fine
1 sprig fresh rosemary, diced
salt and pepper (to season)
2 chicken breasts
1 small zucchini, sliced lenghtwise into 4
4 slices pickled sweet peppers
4 basil leaves, chiffonade
4 ounces fresh mozzarella cheese
4 ounces cream cheese, softened
2 tablespoons honey dijon mustard

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