Shannons Chicken Feta Spinach Tomato Wraps Recipes

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CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!

Provided by SMPETER

Categories     World Cuisine Recipes     European     Italian

Time 3h45m

Yield 4

Number Of Ingredients 8



Chicken, Feta Cheese, and Sun-Dried Tomato Wraps image

Steps:

  • In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
  • Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
  • Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
  • Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g

2 (4 ounce) skinless, boneless chicken breast halves
¼ cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
⅓ cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
¼ cup sun-dried tomato dressing

SHANNON'S CHICKEN FETA SPINACH TOMATO WRAPS

I ate the salad portion of this last night without chicken and decided it would make a wonderful wrap with chicken added. It is delicious and I hope you'll give it a try.

Provided by Shannon Holmes

Categories     Lunch/Snacks

Time 13m

Yield 3 serving(s)

Number Of Ingredients 11



Shannon's Chicken Feta Spinach Tomato Wraps image

Steps:

  • Saute the chicken in a large nonstick skillet with the spices spinkled over it until white on the inside and golden on the outside.
  • Set aside to cool.
  • Divide into 3 equal portions.
  • Layer each wrap with 1/3 of spinach, tomato slices, mushrooms, chicken and lastly the feta.
  • Top with 2 tablespoons of dressing drizzled over all and season to taste with salt and pepper.
  • Roll each wrap up and slice in half.
  • Enjoy!

Nutrition Facts : Calories 137.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 47.6, Sodium 289.3, Carbohydrate 10.9, Fiber 1.4, Sugar 3.2, Protein 19.6

2 large boneless skinless chicken breasts, trimmed of fat and cut in small chunks
non stick cooking spray
salt
pepper
1 dash poultry seasoning
3 cups washed spinach leaves, ribs removed and sliced thin
1 large firm tomatoes, sliced thin
30 marinated mushrooms, sliced
6 tablespoons chopped fat free feta cheese, divided (Kroger's sells this)
6 tablespoons fat free ranch dressing, divided
3 9 inch low-fat flour tortillas (Pepito's or Manny's) or 3 fat free tortillas (Buena Vida, sold at Winn-Dixie)

CHICKEN PASTA - SHANNON STYLE

Everyone I make this for just raves about it. My boyfriend even eats it cold the next day and says it is even better than the night before!

Provided by SPHIPPS44

Categories     Chicken Breasts

Time 35m

Yield 8

Number Of Ingredients 15



Chicken Pasta - Shannon Style image

Steps:

  • Bring a large pot of lightly salted water to a boil, and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
  • Heat 3 tablespoons olive oil in a skillet over medium heat. Whisk together the egg and water in a bowl. Place bread crumbs in a separate bowl. Dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. Place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on paper towels.
  • Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. Cook and stir until vegetables are tender.
  • In a large bowl, toss the pasta, chicken, and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 57.8 g, Cholesterol 62.3 mg, Fat 23.8 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 4.2 g, Sodium 564.6 mg, Sugar 3.1 g

1 pound farfalle (bow tie) pasta
4 tablespoons olive oil, divided
1 egg
2 tablespoons water
1 cup Italian seasoned bread crumbs
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 clove garlic, minced
1 onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
½ cup chopped fresh mushrooms
1 cup Greek salad dressing
½ pint grape tomatoes
½ cup grated Parmesan cheese

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