Tropical Macadamia Chicken Wraps Recipes

Steps:

• Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.
• Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop fruit paella with a side of chutney dipping sauce.
• Mix all ingredients together in a medium bowl. Serve with chicken.
• Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken.

Steps:

• Cook chicken in water flavored with a bay leaf, carrots, and additional coriander, ground pepper, and sumac until done.
• Strain and save the broth.
• Reduce broth to make about 5 cups and add additional chicken bullion, if desired.
• While the chicken cooks, toast the slivered almonds until light brown and fragrant.
• You may need to shake the pan or use a spatula to flip the nuts and keep them from burning.
• Allow chicken to cool enough to handle.
• Chop or pull apart chicken into small pieces.
• Saute sliced onions in olive oil until they begin to turn translucent.
• Add chicken pieces and more oil to coat, if necessary.
• Add large quantities of coriander, sumac, curry powder, ground pepper, and salt.
• Add about a cup or two of the broth and mix.
• Keep adding spices, oil, and/or broth as needed to let the chicken become very soft and moist with a rich yellow color and flecked thoroughly with sumac (the red/brown spots).
• This may take awhile.
• Add toasted almonds and stir.
• Cut Lavash bread in half, or use tortillas.
• Place one cup of filling on bread.
• Fold like a burrito, wrapping fully.
• Stack in a pile on a plate.
• Leave to cool until comfortable to touch.
• Eat with your hands.

Steps:

• Tropical Fruit Paella:.
• Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
• Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
• Pineapple Chutney Dipping Sauce:.
• Combine all of the ingredients in a bowl and mix well. Set aside.
• Chicken:.
• Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
• Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
• In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
• To Serve:.
• Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.

Steps:

• Mix sauce ingredients together and refrigerate.
• In a non stick skillet over moderate heat warm each flat bread on both sides until warm and soft. Remove from pan, cover with foil and place under a kitchen towel to keep warm.
• Pound chicken breasts a little to flatten and create a more uniform thickness.
• Mix ginger, paprika and garlic powder together, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture. If you like spicier food feel free to increase the amounts of seasonings to meet your taste.
• Grill whole chicken breast over medium heat until juices run clear and then slice into strips.
• ~OR~ slice each breast into strips and saute until browned and thoroughly cooked. Add a little oil if needed to prevent sticking. Remove chicken from pan or push to the sides, away from hottest part of pan.
• Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.
• To serve:.
• Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato.
• Top with additional cream sauce, more salt, pepper or spices IF DESIRED. A squirt of fresh lime is also very tasty and refreshing. Customize it to your liking.
• Fold in half like a taco or roll up like a burrito or a wrap.

Steps:

• Combine first 6 ingredients in a large sealable plastic bag, (from lemon juice through & including the red pepper flakes).
• Mix thoroughly and add chicken.
• Seal bag and marinate in refrigerator 2 hours.
• Combine cream cheese and pineapple in a bowlwith the nuts, if using.
• Mix thoroughly and refrigerate until ready to use.
• About 40 minutes before cooking chicken, bring water to a boil in a heavy saucepan over high heat.
• Stir in rice and salt to taste.
• Bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• Set aside 10 minutes, fluff with a fork & add parsley.
• Cover and keep warm.
• Prepare grill or turn on broiler.
• Remove chicken from marinade, reserving marinade.
• Grill or broil chicken about 10 minutes, turning and basting occasionally with reserved marinade until cooked throughout.
• Transfer to a cutting board and slice thinly across the grain.
• Spread cream cheese mixture over center third of each tortilla.
• Add a large spoonful of rice.
• Top with sliced chicken breast.
• Fold tortillas, enclosing mixture to make a packet.
• Serve with a Pinot Blanc, or Sauvignon Blanc and enjoy thoroughly!

Steps:

• Heat oven to 350°F Lightly grease cookie sheet. In small bowl, combine oil and 1 tablespoon of the salad dressing mix; mix until well blended.
• Separate dough into 8 biscuits. Press or roll each to form 6-inch oval. Spread scant teaspoon salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips crosswise on center of each biscuit. Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal. Brush each biscuit with melted butter. Sprinkle tops evenly with 2 teaspoons of the dry salad dressing mix.
• Bake at 350°F for 18 to 22 minutes or until light golden brown.
• Meanwhile, in small bowl, combine sour cream, mayonnaise and remaining salad dressing mix; blend well. Serve dipping sauce with chicken wraps.

Steps:

• In a medium bowl, wisk together peanut butter, water, lemon juice, soy sauce, garlic, sesame oil, ginger, and hot pepper sauce. Set aside.
• In a large bowl, mix together chicken, red pepper, cucumber, and scallions. Mix in 1 1/2 cups of the peanut sauce. Reserve any remaining sauce.
• Heat tortillas following package directions. Place about 1 cup of the chicken mixture on each tortilla and roll up. Serve any additional sauce on the side.

Steps:

• Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes.
• Cook chicken in a skillet over medium high heat until done.
• Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables.
• Warm tortillas in the microwave.
• Roll chicken and vegetables in tortillas, and serve.

Steps:

• Make sure all ingredients are well chilled before preparing.
• Place chicken, mango, green onion, bell pepper and nuts in a medium bowl.
• Drizzle with dressing and toss lightly to coat.
• Spoon into butter lettuce leaves.