CHICKEN SALAD WRAP RECIPES RECIPES

CRISPY CHICKEN SALAD WRAPS RECIPE - FOOD.COM

Crispy Chicken Salad Wraps Recipe - Food.com image

Restaurant quality wraps--from America's Test Kitchen. These are OUTSTANDING. Best served warm, but could be served cold. I was surprised how easy and tasty these are. I thought the mayo and sour cream wouldn't be enough but worked perfectly, without the mayo and sour cream taste! Wraps are heated in skillet to sear seam. I used my mini food processor to 1st chop celery then 2nd chop cilantro.

Total Time 19 minutes

Prep Time 15 minutes

Cook Time 4 minutes

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise
1/3 cup chopped fresh cilantro
3 scallions, sliced thin
3 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce (Tabasco)
1 large rotisserie-cooked chicken, skin discarded (3 cups-meat chopped or shredded into bite size pieces)
salt and pepper
2 cups shredded sharp cheddar cheese
4 flour tortillas (12 inch-larger size-I use the flavored mission wraps)
cooking spray

Steps:

In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
Add chicken and toss to coat.
Season with salt and pepper.
Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
Spray cooking spray all over outside, wrapped tortilla.
Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.

Nutrition Facts : Calories 837.6, FatContent 57.9, SaturatedFatContent 28.5, CholesterolContent 134.1, SodiumContent 1544.9, CarbohydrateContent 45.7, FiberContent 3.5, SugarContent 6, ProteinContent 34.8

ASIAN CHICKEN SALAD WRAPS RECIPE: HOW TO MAKE IT

Asian Chicken Salad Wraps Recipe: How to Make It image

Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They’ll be a yummy, nutritious lunch or dinner any time of year. —Jason Brannon, Conway, Arkansas

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 cups shredded cooked chicken breasts
4 green onions, finely chopped
1 cup finely shredded cabbage
1/2 cup shredded carrot
DRESSING:
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 cup fresh cilantro leaves
6 lettuce leaves
6 whole wheat tortillas (8 inches), room temperature

Steps:

In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

Nutrition Facts : Calories 370 calories, FatContent 13g fat (1g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 503mg sodium, CarbohydrateContent 34g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 26g protein.

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