SPICY BUFFALO CHICKEN WRAPS
This recipe has a real kick and is one of my husband's favorites. Ready in a flash, it's easily doubled and the closest thing to restaurant Buffalo wings I've ever tasted in a light version. —Jennifer Beck, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes., Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.
Nutrition Facts : Calories 273 calories, Fat 11g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 453mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SPICY BAKED CHICKEN WRAPS
This recipe is perfect for an easy, quick, weekday meal and is great to use up any leftover chicken that might be on hand. I've been asked for this recipe so many times that I figured it would be faster to post and share ;)
Provided by Crystal
Categories One Dish Meal
Time 50m
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F (180C).
- Spread 1/2 cup of salsa in the bottom of a 9X13 inch baking dish.
- whisk together undiluted soup, sour cream and hot sauce.
- stir in green onions, chicken and 1/2 cup of cheese.
- divide the mixture evenly amongst the tortillas and roll up burrito style.
- place all the wraps in the baking dish, seam side down.
- spread the remaining salsa over the wraps and sprinkle with the remaining cheese.
- bake for 30-35 minutes, uncovered, until cheese is golden.
- enjoy :).
SPICY CHICKEN & AVOCADO WRAPS
Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 13m
Number Of Ingredients 9
Steps:
- Mix the chicken with the lime juice, chilli powder and garlic.
- Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
Nutrition Facts : Calories 403 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
SPICY CHICKEN WRAPS
I am addicted to these, and can not stop eating them. So delicious! I'm sure there are a lot of chicken wrap recipes, but had to share! I love it hot, I cook the chicken with hotsauce and BW3 Blazin (yes that's the hottest sauce-yummy!).
Provided by anonymous
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, add about a tablespoon or more of extra virgin olive oil.
- Start to saute onions, for about 3 mins on medium heat.
- Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
- Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
- Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
- oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
- Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
- Opt>Top with sour cream.
- *Variation* Add cooked mexican rice to tortilla.
Nutrition Facts : Calories 977.9, Fat 37.9, SaturatedFat 10.4, Cholesterol 185.6, Sodium 1093, Carbohydrate 81.4, Fiber 6.5, Sugar 7.1, Protein 73.8
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
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BAKED BUFFALO CHICKEN WRAPS - CHEF SAVVY
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- Preheat oven to 400°. Meanwhile, begin by lining up flour, egg, and panko. Starting with the flour, dredge the chicken tenders. Make sure to get the excess flour off. Next, dip the chicken in the egg and drain excess as well. Finally roll chicken tenders in the panko breadcrumbs until fully coated.
- Place chicken tenders on a baking sheet and cook until golden brown about 15 minutes. Make sure to flip chicken tenders half way through.
- In a medium bowl add buffalo sauce and chicken tenders, toss with a pair of tongs until fully coated.
- Place tortillas in a medium skillet to warm. I usually do a minute on each side. This will make the tortilla easier to work with and roll. Place tortilla on a flat work surface and topped with 1 piece of lettuce, ½ of the chicken, 1 tbsp cheese, and 1 tbsp ranch dressing –or– blue cheese dressing. Roll up the tortilla carefully, cut in half and enjoy!
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