how do you make chicken wraps?

Answer 1

WRAPPED CHICKEN

Boneless breast of chicken (2-3 pieces)
Bacon strips (enough to wrap chicken pieces)
1 can dried beef
1 can cream of mushroom soup
1 c. sour cream

Preheat oven to 350 degrees. Take chicken pieces and wrap with bacon strips. Cover chicken and bacon with dried beef and secure with toothpicks. Place in dish and cover with cream of mushroom soup. Cover with sour cream. Bake at 350 degrees for 1 1/2 hours.


THAI CHICKEN WRAPS

3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 twelve inch tortilla wraps


Salad:

1/2 seedless english cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded or thinly chopped carrots
3 scallions, sliced on an angle
12 leaves basil
1 tablespoon sesame seeds
2 teaspoon sugar
2 tablespoon rice win vinegar
a dash of salt, to taste


Peanut Sauce:

1/4 cup chunky peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 tsp cayenne pepper
2 tbsp vegetable oil

Cook chicken breasts in a pan with soy sauce and vegetable oil. Combine all salad ingredients together and season with salt.
Whisk sauce ingredients together, pouring in a stream of vegetable oil.

Heat tortillas (on medium saucepan or in microwave).

Pile sliced chicken and salad into wraps and drizzle liberally with peanut sauce before rolling. Slice in half on an angle and serve.


Cajun Chicken and Pepper Wraps
4 boneless skinless chicken breasts
1 sweet red bell pepper, thinly sliced
1 sweet yellow bell pepper, thinly sliced
1 sweet green bell pepper, thinly sliced
1 teaspoon Cajun spice mix
4 large cheese-flavored flour tortillas
2/3 cup herb and garlic cream cheese
Salt and pepper

Cut chicken crosswise into 1/4 inch thick strips, place in a bowl. Add peppers, Cajun spice mix and 1/4 tsp salt; toss to coat.

In a nonstick skillet, heat 2 teaspoons oil over medium high heat, cook chicken mixture, stirring occasionally, for 8 to 10 minutes, or until peppers are tender crisp and chicken is no longer pink.

Meanwhile spread tortillas evenly with cream cheese. Divide chicken mixture among tortillas, leaving 2-inch border at bottom. Fold bottom then sides over filling.


1 pound boneless, skinless chicken breasts
1 cup picante sauce, divided
2 medium green or red bell peppers, cut into strips
1 medium onion, sliced
1/2 teaspoon dried oregano leaves, crushed
4 (8-inch) flour tortillas
1 cup shredded Cheddar cheese (4 ounces)

Season chicken with salt, if desired. Place chicken on grill and brush with 1/4 cup of the picante sauce. Grill until chicken is no longer pink. Remove chicken and keep warm.

Place peppers and onion on grill. Sprinkle with oregano. Grill until vegetables are tender-crisp.

Warm tortillas in microwave oven according to package directions. Slice chicken into thin strips and place down center of each tortilla. Top with pepper mixture and cheese. Fold over one side and then roll up. Serve with remaining picante sauce.

Caesar Chicken Wrap

4 (6-inch) tortillas
12 ounces grilled chicken breast, cubed (about 2 large breasts)
2 cups cooked black beans
4 cups shredded lettuce (mixture of romaine and green leaf)
4 tablespoons pumpkin seeds
4 tablespoons crumbled feta cheese
4 tablespoons roasted red peppers
Caesar Dressing, recipe follows

Warm tortillas over a gas flame, in a low temperature oven, or in the microwave. In the middle of each tortilla, place 3 ounces grilled chicken, 1/2 cup black beans, 1 cup lettuce, 1 tablespoon each pumpkin seeds, feta, and red peppers. Top with Caesar dressing and roll up. Serve immediately.

Caesar Dressing:
1/3 cup non-fat plain yogurt
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon minced garlic


Add all ingredients to a blender. Blend until smooth. Refrigerate until ready to use.

Answer 2

Chicken wraps can be made with any ingredients you like (provided you have chicken and a tortilla or something to wrap it in). Here is a yummy recipe that I particularly like.

Cranberry Chicken Wrap

INGREDIENTS:
4 cups cubed, cooked chicken
meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery 2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
tortilla or lettuce to create the wrap

DIRECTIONS:
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Put a heaping serving inside a tortilla or large lettuce leaf and wrap. Enjoy!

Answer 3

There are many ways. You can use fresh chicken breasts cut into strips, and saute it in whatever seasoning you like. Or you can grill chicken breasts, slice it up, and use it that way. you take a wrap and lay it flat. Add whatever veggies that sound good to you, and voila! Chicken ceasar wraps are good-use shredded parmesan cheese and ceasar dressing with eithr spinach or romaine lettuce. Or mexican wraps, where you would used cheddar of mexican blend cheese, black olives, lettuce, tomatoes, and maybe avocado. Then, add salsa! Have fun.

Answer 4

Teriyaki Chicken Wrap with Ginger Slaw

Ingredients
1 pound chicken tenderloins
1/4 cup teriyaki sauce
1 tablespoon chopped garlic
3 tablespoons white vinegar
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons teriyaki sauce
2 teaspoons minced jalapeno chile
1 teaspoon grated fresh ginger
1 teaspoon salt
1 bag (16 oz.) coleslaw mix
1 tablespoon vegetable oil
4 (10-inch) burrito-size tortillas
2 cups cooked rice
1 cup fresh cilantro leaves

Directions
1. Combine chicken, teriyaki sauce, and garlic in bowl. Refrigerate 10 minutes.

2. Meanwhile, for the Ginger Slaw, combine vinegar, oil, sugar, teriyaki sauce, jalapeno, ginger, and salt in large bowl. Stir in coleslaw mix.

3. Remove chicken from marinade with slotted spoon and pat dry with paper towels; discard marinade. Heat oil in large skillet over medium-high heat, 1 minute. Add chicken and cook, turning pieces 5 to 7 minutes, until browned and cooked through.

4. To assemble: Heat tortillas according to package directions. Spoon one quarter of the rice down center of each tortilla. Divide Ginger Slaw and arrange on one side of rice. Divide cilantro and chicken and arrange next to slaw. Fold in sides of tortillas. Roll up tightly. Cut wraps in half. Makes 4 servings.



Italian Balsamic Chicken Wrap

1/4 cup minced fresh parsley
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
2 garlic cloves, minced
8 (4-ounce) skinned, boned chicken breast halves
Cooking spray
8 (6-inch) fat-free flour tortillas

Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.

Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.

Yield: 8 servings

Answer 5

go to allrecipes.com!