Chicken Salad Roll Ups Recipes

CHICKEN SALAD ROLLS

Chicken Salad Rolls image

Make this chicken salad the night before to let the flavors meld -- in the morning, all you have to do is assemble. This is sure to be one of your kid's (and your) top 5 lunch favorites.

Provided by Food Network Kitchen

Categories main-dish

Time 8m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 cup shredded, cooked chicken
1/3 cup "something crunchy" (celery, apple, radish, sweet pickle slices or a combo)
"Something oniony," like 1 scallion or 1/4 small red onion, chopped
1/4 cup mayonnaise or plain yogurt
Kosher salt and freshly ground black pepper
2 whole-wheat hot dog buns

Steps:

Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.

CHICKEN SALAD ROLL-UPS

Chicken Salad Roll-Ups image

We just started making different kinds of chicken salads and this is one of the ones my hubby and I like, I will post the other one soon.

Provided by Jean Romero

Categories Chicken Salads

Time 10m

Number Of Ingredients 8

Ingredients

1/2 c chicken breasts chopped in little cubes
3 Tbsp peach, mango, orange spread
1 1/2 Tbsp green onion chopped
1 tsp soy sauce
1 Tbsp mayonnaise
1 1/2 Tbsp celery chopped
2 small tortillas, flour
1 leafy lettuce

Steps:

1. Combine chicken, Peach, Mango, Orange spread (jam),onion,celery,mayo and soy sauce in a medium bowl. Mix well.
2. Line tortilla with lettuce and roll up to form a cone. Secure with a toothpick. Fill each cone with chicken salad mixture. Enjoy

CHICKEN SALAD SUMMER ROLLS

Chicken Salad Summer Rolls image

I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.

Provided by Chef John

Time 1h10m

Yield 3

Number Of Ingredients 20

Ingredients

½ pound shredded cooked chicken
2 tablespoons minced red onion
¼ cup thinly sliced celery
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon ground cumin
¼ cup mayonnaise
6 small rice paper sheets
12 slices ripe avocado
½ cup Peppers, sweet, red, raw; red bell pepper
½ medium Cucumber, with peel, raw
½ cup julienned carrot
2 cups chopped hearts of romaine lettuce
⅓ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh tarragon
2 teaspoons finely sliced fresh basil
1 clove garlic, crushed
salt and freshly ground black pepper to taste

Steps:

Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
Serve summer rolls with dipping sauce on the side.

Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g

CAESAR CHICKEN WRAPS

Caesar Chicken Wraps image

When we have chicken for dinner, I cook extra for these full-flavored roll-ups. Featuring Caesar salad dressing, cream cheese, red pepper, black olives and a hint of garlic, the wraps are perfect alongside corn on the cob and a green vegetable. -Christi Martin, Elko, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1/2 cup creamy Caesar salad dressing
1/2 cup grated Parmesan cheese, divided
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
3 cups shredded romaine
1/2 cup diced sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
5 flour tortillas (10 inches)
1-3/4 cups cubed cooked chicken

Steps:

In a small bowl, combine the salad dressing, 1/4 cup Parmesan cheese, lemon juice, garlic and pepper. In a small bowl, beat cream cheese until smooth. Add half of the salad dressing mixture and mix well; set aside., In a large bowl, combine the romaine, red pepper and olives. Add the remaining salad dressing mixture; toss to coat. Spread about 1/4 cup cream cheese mixture over each tortilla. Top with the romaine mixture and chicken; sprinkle with remaining Parmesan cheese. Roll up; cut in half.

Nutrition Facts : Calories 614 calories, Fat 36g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 1065mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 7g fiber), Protein 29g protein.

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