chicken wraps recipes - somebody help me?

Question

i want to cook something quick for the family today - any wraps ideas

nice idea ray . seriously please

sounds good sunburstp

thanks everyone

Answer 1

My mouth is watering looking at these recipes for you...I might have chicken wraps tonight too!


Here's a great tip to start with:
How to Warm Tortillas
Stack tortillas; wrap in foil. Bake at 350°F for 10 to 15 min. or until warmed. Or, wrap tortillas loosely in wax paper, then microwave on HIGH just untl warmed, using a 15-sec.microwave cook time for every 2 tortillas.

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Shredded-Chicken Wraps with Avocado, Cucumber, and Cilantro
Recipe courtesy Gourmet Magazine

1 small onion, chopped
2 skinless whole chicken legs (about 1 pound)
2 tablespoons unsalted butter
1 (14 to 16-ounce) can whole tomatoes
1/2 cup water
1/4 to 1/2 teaspoon cayenne
1 teaspoon ground cumin
3/4 teaspoon salt
1 English cucumber
2 tablespoons fresh lime juice, or to taste
1 firm-ripe California avocado
4 (12-inch) flour tortillas
2 cups fresh cilantro sprigs

In a 2-quart heavy saucepan cook onion and chicken legs in butter over moderate heat, stirring, 5 minutes. Drain tomatoes and measure 1 cup packed, reserving remainder for another use. Stir tomatoes into chicken mixture with water, cayenne, to taste, and cumin and simmer, covered, 1 hour. Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture. Chicken mixture may be made 1 day ahead and cooled completely before being chilled, covered. Bring mixture to room temperature before proceeding.
Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.

Cut 1-inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla (this will help the "wrap" hold together). Spread about 1/4 of the chicken mixture across lower fourth of tortilla about 1-inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs. Top cilantro with 4 or 5 avocado slices and top avocado with about 1/4 of the cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Serve chilled or at room temperature.

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Thai Chicken Wrap with Spicy Peanut Sauce
Recipe courtesy Rachael Ray

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps


Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

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Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing
Recipe courtesy Rachael Ray

2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!)
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4


Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.

To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.

Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.

Place lettuce on a serving platter or pack in large plastic bag or container to travel.

To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!

To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

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Santa Fe Grilled Chicken Salad Wrap

4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) corn, drained
1/2 cup KRAFT Mexican Style Shredded Cheese
1/4 cup KRAFT Ranch Dressing
1/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
8 TACO BELL HOME ORIGINALS Flour Tortillas

TOSS romaine, chicken breast strips, tomato and corn in large bowl. Sprinkle with cheese.
COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

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Honey Mustard Chicken Wrap

4 small boneless skinless chicken breast halves (1 lb.), cut into strips
1 cup mixed red and green bell pepper strips
1 Tbsp. oil
3 Tbsp. GREY POUPON Honey Mustard
1 Tbsp. lemon juice
8 TACO BELL HOME ORIGINALS Flour Tortillas, warmed

COOK and stir chicken and peppers in hot oil in large skillet on medium-high heat until peppers are crisp-tender.
STIR in mustard and lemon juice; reduce heat to low. Simmer 10 min. or until chicken is cooked through.
DIVIDE chicken and pepper mixture evenly among tortillas. Fold in sides of tortillas; roll up tightly from bottoms. Serve immediately.

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Chicken Salad Wrap

4 cups mixed salad greens (about 1/2 of 10-oz. bag)
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1 medium tomato, chopped
1 medium red pepper, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Italian Dressing
1 pkg. (12.5 oz.) TACO BELL HOME ORIGINALS Flour Tortillas, warmed

TOSS salad greens with chicken, tomato, peppers and cheese in large bowl.
ADD dressing; mix lightly.
PLACE about 2/3 cup of the greens mixture on each tortilla; roll up.

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BBQ Chicken Wrap Sandwiches

1 lb. boneless skinless chicken breast halves
2 medium green or red peppers, cut into wedges
1 medium onion, sliced
1 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
4 TACO BELL HOME ORIGINALS Flour Tortillas

PLACE chicken and vegetables on greased grill over medium coals.
GRILL chicken 6 to 7 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side or until crisp-tender, brushing each frequently with sauce.
SLICE chicken and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired.

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Grilled Chicken Club Wrap

8 slices OSCAR MAYER Ready to Serve Bacon
4 TACO BELL HOME ORIGINALS Flour Tortillas
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1/2 cup shredded lettuce
1 medium tomato, chopped
1/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

PLACE 2 bacon slices on each of 2 tortillas; place on microwaveable plate. Microwave on HIGH 15 sec. Repeat with remaining bacon and tortillas.
TOP evenly with chicken strips, lettuce and tomato; drizzle with salsa.
ROLL up.

Answer 2

1

Answer 3

Use pre-cooked chicken.
Put chicken in Light Ceaser Salad Dressing (or use regular!);
mix until well coated; add some croutons just before "stuffing". Stuff pita pockets with romaine lettuce, add chicken and some croutons!
OR use a large wrap (several varieties out there-spinach, dried tomato) or flour tortilla. Spread cream cheese mixed with Ceaser salad dressing on wrap, line with chicken (about a third); sprinkle with croutons, cover with romain and roll. Let sit if possible before cutting for about 1/2 hour.

Answer 4

BBQ Chicken Wrap:

This is as tasty as classic pulled pork-but it doesn't take hours to make. Add a side of cole slaw, potato salad, or corn on the cob for a fun cookout-style supper.

Cooking spray
1 small onion, chopped
2 cooked chicken-breast halves, shredded
1 cup barbecue sauce
Four 8-inch flour tortillas
2 cups torn (or baby) spinach or leaf lettuce
1 large tomato, chopped

Prep time: 10 minutes
Cook time: 11 minutes

1. Preheat oven to 425 degrees. Meanwhile, in a medium skillet coated with cooking spray, cook onion over medium heat until soft, about 3 minutes. Remove from heat.

2. Add chicken and barbecue sauce to pan, stir to combine; return skillet to low heat and cook for 3 to 5 minutes, stirring occasionally, until heated through.

3. Top each tortilla with 1/2 cup spinach, 1/4 cup tomato, and 1/2 cup chicken mixture; wrap and place seam-side down in a shallow baking dish or on a rimmed baking sheet. Bake for 5 minutes until heated through and lightly browned.

Yield: 4 servings

Answer 5

Thanks for asking. You've got a lot of good ideas already. I think I will copy down some to try.
But I have done this before-

wheat wraps (the sun-dried tomato wraps are yummy too)(or tortillas)
ranch or caesar dressing
chicken breast (sliced and cooked with all-seasoning, garlic powder and pepper)
cheese
bacon
avocado (if you like)
lettuce
tomato

these are all good in pita bread too.
serve with chips or fresh veggies and dip.

Answer 6

This is what i use for my wraps add and take out what you like.

Chicken
Honeyturkey
salami
ham
cheddar cheese or swiss
lettuce
tomato
sour cream
salsa with cilantro (homemade or for tacos is good)
diced onions (optional)
olive oil is a must
vinegar is a must
black or green olives.
cucumbers
bacon bits is a must (put on last)


sometimes i make it like this
chicken
cheese
sour cream
lettuce
tomato
salsa
bacon bits is a must (put on last)
i cut up the tomatoes,olives,etc mixed with a lil olive oil and vinegar. then i used it as my salsa to garnish my wrap. It really good and healthy.
Good Luck.

Answer 7

Quick? Slice enough chicken breasts. Fry them with some olive oil, garlic, (pepper if you like it), buy enough bags of salad mix, and whatever dressing you prefer (I like ceaser or greek) Add any other toppings you like ie: croutons, onions, feta (for the greek), parmesan (for the ceaser) toss it all together and then you have chicken salad wraps it only takes about 20 min to prepare.

Answer 8

These aren't real quick, but they're very easy and taste excellent. They're a version of the PF Changs Chicken Lettuce Wraps.

http://www.recipezaar.com/137175

Answer 9

pre cook your chicken. layer on tortilla chicken peices, grated cheese, lettuce or sprouts,tomatoes,etc.. what ever your family likes. then I like to make a little sauce to drizzle over filling. My family likes ranch dressing mixed with a little Tabasco and dill. Then you just roll up and eat. It will be easier to roll if you heat tortilla just a bit before you start to fill. yummy. Or you can use just the chicken, cheese, lettuce with a little salsa. thats easy and great too.

Answer 10

chicken wraps Recipe

Thai Chicken Wraps

Recipe By : Taste of Summer
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--DIPPING SAUCE--
1 cup sour cream
1/3 cup milk
2 tablespoons crunchy peanut butter
1 teaspoon sesame oil
--CHICKEN FILLING--
1 tablespoon vegetable oil
1 pound chicken breasts--
boneless, skinless -- 1" pieces
1 teaspoon fresh ginger root -- minced
3 cups cabbage -- shredded
1 1/2 cups carrots -- julienned
1/2 cup red pepper -- chopped fine
1/4 cup green onion -- julienned
2/3 cup crunchy peanut butter
1/2 cup water
1/4 cup flaked coconut
1 tablespoon curry powder
1 tablespoon sesame oil
2 1/2 cups cooked white rice
6 flour tortillas (10 inch)

1. In small bowl, combine all sauce ingredients. Cover; refrigerate
until serving time.
2. In 10 inch skillet, heat oil until sizzling; stir in chicken and
ginger. Cook over medium-high heat until chicken is no longer pink (7
to 9 minutes). Add cabbage, carrots, red pepper and onion; continue
cooking until vegetables are crisply tender (5 to 7 minutes).
3. Meanwhile, in 1 quart saucepan, combine peanut butter, water,
coconut, curry powder and oil. Cook over medium-high heat until
mixture is heated through (5 to 7 minutes). Remove from heat. Add
rice; mix well.
4. At serving time, place 1 cup filling in center of each warm
tortilla. Fold two opposite edges of tortilla toward center of
filling. Roll up open end of tortilla toward opposite edge. Place,
seam-side down, on microwave-safe plate.
5. Microwave two sandwiches on high, turning or rearranging after
half the time, until heated through (1 to 2 minutes). Repeat with
remaining sandwiches. Serve wrap immediately with sauce for dipping.
Makes 6 sandwiches. Each sandwich: 730 cal; 38g fat). Typed by Lynn
Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes.

Lynn's notes: Made this 7-10-97. The recipe didn't say what to do
with the peanut butter/coconut/rice mixture, so I mixed it in with the
vegetable/chicken mixture. I made the filling and sauce early in the
day and assembled the wraps at dinnertime. I felt that 2/3 c. of
peanut butter was a bit much in the filling. Half of that would have
been better. This was a delicious recipe but could have used a couple
of diced hot peppers in it. This was not a quick recipe, but it was a
good one!

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Answer 11

Chicken
bacon
mayo
cheddar cheese
lettuce
tomato

Chicken Club wraps!