SALSA RANCH CHICKEN WRAPS
Make and share this Salsa Ranch Chicken Wraps recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
- In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Nutrition Facts : Calories 370.8, Fat 26.1, SaturatedFat 12.5, Cholesterol 90.8, Sodium 503.1, Carbohydrate 8.4, Fiber 1.5, Sugar 4.1, Protein 25.9
WARM CHICKEN RANCH WRAPS
These are absolutely wonderful. You can either fry or grill the chicken, although in my opinion, fried is best! Another nice thing about these is that they take care of all your food groups in one wrap!
Provided by Kiersten
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 8
Number Of Ingredients 12
Steps:
- Cut chicken breast into strips.
- Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
- Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
- Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.
Nutrition Facts : Calories 802.3 calories, Carbohydrate 62 g, Cholesterol 77.2 mg, Fat 39.6 g, Fiber 3.5 g, Protein 36.5 g, SaturatedFat 6 g, Sodium 877.6 mg, Sugar 3.3 g
SALSA CHICKEN WRAPS
This tasty little wrap is made low-fat, but you can make it with regular cheeses. If you want to add more zip, make your salso HOT! :)
Provided by VickyJ
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 - 350F (ovens vary).
- Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
- Bake chicken breast for 30 minutes.
- Remove chicken from oven to cool.
- Cut chicken into 1/4 inch strips.
- Set aside.
- Mix softened cream cheese and salsa.
- Spread flour tortillas with cream cheese mixture.
- Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
- Layer 2 ounces of chicken strips on top of cheese.
- Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
- Salt and pepper to taste.
- Fold ends over and wrap tightly.
- Secure with toothpicks.
CHICKEN SALSA WRAPS
A versatile recipe, add other veg, or make it hotter by adding chili if you like. I serve this with a green salad. For a lower fat, but just as tasty meal use non fat greek style yoghurt instead of Sour cream. Add a little lemon juice to the yoghurt for a sour taste.
Provided by samcp4
Categories Chicken Breast
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat the oven at 175°C.
- Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
- Heat the olive oil in a baking pan.
- Place the mix into the pan and cover with foil.
- Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
- Warm the tortilla wraps.
- Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
- Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
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