CHICKEN VEGGIE WRAP RECIPES RECIPES

Name: Veggie Chicken Wraps
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 8 ounces spreadable cream cheese with vegetables; 4 8-inch flour tortillas; 2 cups shredded romaine lettuce; 2 small tomatoes, thinly sliced; 8 slices provolone cheese; 1 small red onion, thinly sliced; 2 cups diced cooked chicken

VEGGIE CHICKEN WRAPS RECIPE - FOOD.COM

Veggie Chicken Wraps Recipe - Food.com image

This easy and delicious recipe came from Jolene Britten of Gig Harbor, Washingon. It was published in Taste of Home magazine, and she says she likes to make them for picnics in the park, also making large batches and cutting them into slices to put on platters for large gatherings.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces spreadable cream cheese with vegetables
4 8-inch flour tortillas
2 cups shredded romaine lettuce
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Steps:

Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
Roll the tortillas up tightly, cut in half, and serve.

Nutrition Facts : Calories 492.2, FatContent 23.2, SaturatedFatContent 11.7, CholesterolContent 91.1, SodiumContent 782, CarbohydrateContent 32.8, FiberContent 2.9, SugarContent 2.5, ProteinContent 37

CHICKEN AND VEGETABLE WRAP RECIPE - NYT COOKING

Chicken and Vegetable Wrap Recipe - NYT Cooking image

Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Two wraps

Number Of Ingredients 12

Ingredients

2 flour tortillas
4 to 6 romaine lettuce leaves, cut away from the ribs
1/2 cup shredded carrots
1/4 cup cucumber, cut in julienne (take several thin slices of cucumber, stack them and cut them in thin strips)
1/8 sweet red pepper, cut in very thin strips
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1/2 avocado, sliced
1/2 to 3/4 shredded poached chicken breast
Salt
freshly ground pepper to taste
Optional: cilantro, basil, tarragon, other herbs

Steps:

In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.

Nutrition Facts : @context http//schema.org, Calories 462, UnsaturatedFatContent 23 grams, CarbohydrateContent 34 grams, FatContent 30 grams, FiberContent 6 grams, ProteinContent 17 grams, SaturatedFatContent 5 grams, SodiumContent 562 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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