Chicken And Vegetable Wrap Recipes

CHICKEN AND VEGETABLE WRAPS

Chicken and Vegetable Wraps image

Ready for an easy lunch-hour refresh? Just toss shredded chicken, cheddar and veggies with lime vinaigrette dressing, then roll in tortillas. Easy-peasy!

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast, shredded
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 large tomato, seeded, chopped
1 small carrot, peeled, cut into thin matchlike sticks
1/2 cup chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
4 flour tortillas (10 inch)
8 lettuce leaves

Steps:

Combine first 6 ingredients.
Cover tortillas with lettuce; top with chicken mixture.
Roll up. Cut in half to serve.

Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

VEGGIE CHICKEN WRAPS

Veggie Chicken Wraps image

I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!-Jolene Britten, Gig Harbor, Washington

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 carton (8 ounces) spreadable garden vegetable cream cheese
4 flour tortillas (8 inches)
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Steps:

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.

Nutrition Facts :

CHICKEN AND VEGETABLE WRAP

Chicken and Vegetable Wrap 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

Categories easy, lunch, quick, main course

Time 15m

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, Calories 462, UnsaturatedFat 23 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

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