GRILLED CHICKEN WRAP
These grilled chicken wraps are perfect for a quick summer lunch! They're packed with flavor, really easy and quick to make, and perfect for packed lunches and picnics.
Provided by Diana
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.
- Heat oil in a pan, or a grill pan, or preheat your outdoor grill.
- Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (75°C).
- Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.
- Cut the chicken up, and assemble the wrap.
- To assemble, on a tortilla bread, layer lettuce leaves, followed by chicken, shredded cheese, and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.
Nutrition Facts : Calories 618 kcal, Carbohydrate 41 g, Protein 41 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 112 mg, Sodium 1209 mg, Fiber 10 g, Sugar 17 g, ServingSize 1 serving
SLOW-GRILLED CHIPOTLE CHICKEN
Smoky and spicy, this chicken makes a great filling for tacos. Pile each one with charred scallions, prepared salsa and your favorite toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix together the vegetable oil, chipotle and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Rub some under the skin of the chicken breasts and thighs, and then all over the outside of the chicken. Let sit at room temperature for 30 minutes.
- Prepare a grill for low indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to low. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the chicken breast-side up on the indirect side. Cover and cook, rotating the chicken periodically, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 1 hour and 30 minutes to 1 hour and 40 minutes. (If using charcoal, you might have to add more charcoal during cooking.) Let the chicken rest 20 minutes before carving.
- Meanwhile, increase the grill to medium-high heat. Drizzle some oil on the scallions and sprinkle with salt and pepper. Grill until softened and darkly charred in spots on all sides, just a few minutes. At the same time, warm up the tortillas on the grill, about 1 minute per side; stack grilled tortillas and wrap in foil to keep warm.
- Serve chicken with warm tortillas, charred scallions, lime wedges and salsa.
CHIPOTLE-CHICKEN WRAP
These tasty chicken wraps double up on chipotle flavor, but you don't need chipotle peppers to make them. Intrigued? Read on.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix mayo and chipotle peppers until blended; spread down centers of tortillas.
- Top with remaining ingredients.
- Fold in opposite sides of each tortilla, then roll up burrito style.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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