Mexican Chicken Wrap Recipes

MEXICAN CHICKEN & BLACK BEAN WRAPS

Mexican chicken & black bean wraps image

Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal

Provided by Tom Kerridge

Time 35m

Number Of Ingredients 17

Ingredients

1 tbsp sunflower oil
1 onion , finely sliced
3 garlic cloves , crushed
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
400g can black beans , drained but not rinsed
about 150g cooked chicken
4 pickled chillies , chopped
3 tomatoes , roughly chopped
small handful coriander leaves , chopped
4 floured tortillas (seeded or wholemeal if you prefer)
100g cheddar , grated
100g plain yogurt
50g chipotle sauce
1 lime , quartered
guacamole (optional)

Steps:

Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium

MEXICAN GRILLED CHICKEN WRAP RECIPE - (4.6/5)

Mexican Grilled Chicken Wrap Recipe - (4.6/5) image

Provided by á-30663

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend, cabbage slaw mix
1/2 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup Kraft Classic Ranch dressing
1 tablespoon lime juice
1 teaspoon chili powder
4 (10 inch) whole wheat tortillas
1/2 cup Taco Bell Thick and Chunky Mild Salsa
1/4 cup sour cream

Steps:

Heat grill to medium heat. Combine grilled and chopped chicken breasts, coleslaw blend, shredded cheese, tomatoes, ranch dressing, lime juice and chili powder. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve topped with salsa and sour cream.

MEXICAN CHICKEN AND RICE WRAPS

Mexican Chicken and Rice Wraps image

This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.

Provided by beyond.blond

Categories Chicken Breast

Time 30m

Yield 8 wraps

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts, shredded
2 (1 1/4 ounce) packets taco seasoning
1 cup rice, prepared as per package directions
1 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup picante sauce (thick and chunky works best, but you can use whatever you like)
2 cups shredded cheddar cheese
8 large tortillas (I like the jalepeno and cheddar ones)

Steps:

In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

MEXICAN CHICKEN WRAP * CHICKEN FAJITA * APPLEBEE'S COPYCAT

Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat image

Here's a south-of-the-border lunch or snack, compliments of All You (a new magazine). Use less or more hot sauce depending on how much SpIcE you like!

Provided by Debber

Categories Lunch/Snacks

Time 15m

Yield 4 tortillas, 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup salsa (mild or hot)
1/2 cup sour cream (softened) or 1/2 cup cream cheese (softened)
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato

Steps:

In a small bowl, mix salsa and mayo; set aside.
Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
OPTIONS: Black or green olives.
SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.

Nutrition Facts : Calories 560.2, Fat 32.9, SaturatedFat 12.2, Cholesterol 52.1, Sodium 1261, Carbohydrate 49.4, Fiber 3.9, Sugar 6.8, Protein 18.1

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