CHICKEN TORTILLA WRAP RECIPE EASY RECIPES

BUFFALO CHICKEN TORTILLA PINWHEELS RECIPE - HOME COOK…

Provided by brandie

Number Of Ingredients 7

Ingredients

8 ounces cream cheese (softened)
1/2 cup hot wing sauce or cayenne pepper sauce
1/4 cup blue cheese (crumbled)
1 cup colby-jack cheese (4 ounces, shredded)
1/4 cup green onions (finely chopped)
1 pound chicken breast (cooked and shredded)
5 large flour tortillas (approximately 10 1/2″ diameter)

Steps:

In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
Stir shredded chicken into mixture by hand.
Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

GRILLED CHICKEN CAESAR WRAP RECIPE | JEFF MAURO | FOOD NET…

Grilled Chicken Caesar Wrap Recipe | Jeff Mauro | Food Net… image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 4 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

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