Zippy Chicken Wraps Recipes

Steps:

• Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through. , Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
• Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

Steps:

• Rinse and cut up chicken into parts easy for frying.
• Drain and in colander and put in clean mixing bowl and cover with warm water.
• Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
• Soak chicken parts for 10 minutes.
• Drain in colander and do not rinse.
• In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
• Mix with wire whisk or blend in a blender to remove flour lumps.
• Add drained chicken pieces to mixing bowl of dry ingredients.
• Dredge chicken parts well to make sure it covers the whole piece.
• Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
• Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
• Heat oil to 350-375°F.
• Add chicken in 2 batches.
• Chicken batches will cook for approximately 15mins or until golden brown all over.
• Drain on paper towels and keep in 150°F oven to keep warm.

Steps:

• Lightly flatten the chicken breasts to even thickness. Cut each into 4 strips. In a bowl combine the buttermilk and hot chili sauce. Place the chicken strips into buttermilk mixture; cover with plastic wrap and refrigerate 1 hour.
• When ready to cook the chicken breasts, measure out the cornstarch and place in shallow dish. Beat eggs in a shallow dish with a couple of tablespoons water until thoroughly combined; set aside. Place the cornflake crumbs in a third shallow dish, stir in ground nuts and coconut.
• Remove chicken strips from buttermilk allowing excess milk to drain off. Dip each strip into cornstarch and then dip in egg. Roll each piece of chicken in crumb mixture, pressing down lightly to ensure even coating. As the chicken strips are coated, place on a baking rack and allow to stand for 15 to 20 minutes.
• For Frying: In a heavy skillet over medium high heat, warm the oil. When oil is sizzling hot add in the chicken strips a few at a time. Shallow fry turning once, until golden brown and crispy, about 3 minutes per side. Place the cooked chicken on a clean baking rack and allow to stand in a warm oven until ready to serve. Repeat process until all of the chicken is cooked, adding oil as necessary.
• To Bake: Preheat oven to 400 degrees. Spray a baking rack with non-stick cooking spray. Place the coated chicken strips on rack, spay with cooking oil and place in preheated oven. Cook 10 minutes, turn strips and cook and additional 6 to 10 minutes or until crispy and cooked through.
• For the sauce: Put all ingredients in a small saucepan and warm over low heat. Serve and enjoy!

Steps:

• In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken. Seal bag and shake to coat; refrigerate for 10 minutes., In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the water, soy sauce and lemon juice to skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken.