TASTIER THAN MCDONALD'S GRILLED CHICKEN WRAPS
Make and share this Tastier Than Mcdonald's Grilled Chicken Wraps recipe from Food.com.
Provided by Chef Scherezade
Categories Lunch/Snacks
Time 12m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix spices with olive oil and heat in frying pan.
- Cook chicken breast 7-8 minutes.
- Add to taste cheese, lettuce, and Ranch dressing to tortillas.
- Add chicken breast. Wrap. EAT!
Nutrition Facts : Calories 621.8, Fat 37.3, SaturatedFat 11.7, Cholesterol 75.1, Sodium 975.4, Carbohydrate 41.2, Fiber 2.5, Sugar 1.7, Protein 29.6
GRILLED CHICKEN WRAPS
Chicken breasts are tossed with Italian dressing, chopped tomatoes and cheese and then wrapped in tortillas in this easy recipe for the grill.
Provided by My Food and Family
Categories Soup Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush chicken with oil. Grill 6 to 8 min. on each side or until done (165ºF); cool slightly.
- Cut chicken into strips; place in medium bowl. Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon down centers of tortillas. Fold in opposite sides of tortillas, then roll up burrito-style.
- Place, seam sides down, on grill grate. Grill 4 to 5 min. on each side or until evenly browned.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 2 g, Protein 35 g
ROASTED CHICKEN WITH ONION GRAVY
Mashed Parsnips and Potatoes make a fine side dish to our Roasted Chicken with Onion Gravy. The potatoes soak up the extra gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees. Rinse chicken, and pat dry with paper towels. Season inside with salt and pepper. Slice 2 onions crosswise into 1/4-inch-thick rings. Place in a single layer in a roasting pan, about 13-by-16 inches. Slice 1 lemon into 1/4-inch-thick rings, and place on top of onions. Cut remaining onion and lemon into wedges, and stuff into cavity of chicken. Tie legs together with kitchen twine, and place on bed of onions and lemon. Brush with melted butter, and cook, basting occasionally, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 50 minutes to 1 hour. Cover with foil if skin gets too brown. Transfer chicken to platter or cutting board to rest while making gravy.
- Place pan with onions and drippings over medium heat. Sprinkle with flour, and stir constantly until well combined. Add chicken stock, and cook, stirring occasionally, until gravy thickens, about 3 minutes. Strain, discarding solids, and season with salt and pepper. Serve hot over chicken.
GRILLED CHICKEN WRAPS
My husband and I love Mexican food and are always looking for new ways to prepare burritos. This recipe is one we came up with together. Everyone who has tried it loves it! -Cheryl Zelinger, Schwenksville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.
Nutrition Facts : Calories 352 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
ROASTED VEGETABLE AND CHICKEN WRAP
Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the shredded chicken and mayonnaise, if using, and set aside. Drizzle the head of garlic and beet with 1 tablespoon olive oil for each, and wrap each separately in foil. Place in the oven to cook until tender, 45 to 60 minutes. Remove from oven, and let cool. When cool enough to handle, peel beet, and cut into 1/2-inch pieces; set aside. Squeeze garlic from skins; set aside.
- Place the sweet potato, parsnip, 3 tablespoons olive oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Place the mixture in a large roasting pan in the oven, and roast, turning vegetables as necessary, until vegetables are starting to soften, 15 to 20 minutes.
- Meanwhile place zucchini, yellow pepper, red pepper, beans, apple, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Add to the partly roasted vegetables, and continue to roast until vegetables are tender, about 15 minutes more. Remove from oven, and set aside to cool to room temperature.
- Melt the butter in a medium skillet set over medium-low heat. Add the Vidalia onion, and cook, stirring occasionally, until the onion is very soft, about 10 minutes. Remove from heat, and set aside.
- Spread a quarter of the reserved roasted garlic on the center of each wrap. Divide the chicken, reserved beet, and roasted vegetables among the four wraps. Sprinkle each with a quarter of the cheese. Roll each wrap tightly in waxed or parchment paper, and slice in half before serving.
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