Chicken Cheese Wraps Recipes

CHICKEN WRAPS

Steps:

• Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

CHICKEN CHEESE WRAPS

Steps:

• In a large bowl, mix well salsa and drained chicken (mix well enough to break up any large chunks of meat).
• Place large spoonful in center of tortilla.
• Top with shredded cheese.
• Spread out evenly--avoid getting too close to edges of tortilla.
• Either fold in half and grill about 4-5 minutes on George Foreman-type grill.
• OR:.
• Roll up and fry or bake until golden and crispy.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

BUFFALO CHICKEN WRAPS

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.