Middle Eastern Chicken Salad Wraps Recipes

SATAY CHICKEN SALAD WRAPS

Steps:

• Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
• While the chicken is marinating, prepare the Asian Mayonnaise.
• Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
• In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

CRUNCHY MIDDLE EASTERN CHICKEN SALAD RECIPE

Steps:

• Make the tahini sauce by combining the garlic, sesame paste, lemon juice, Greek yogurt and water in the bowl of a small food processor. Puree until fully combined and season with salt and pepper.
• Remove the skin from the chicken and shred or dice the meat.
• Add the chicken to a large bowl along with the shredded carrots and toss with the tahini sauce.
• Stir in the sliced almonds, chopped cilantro and za'atar.
• Season with additional salt and pepper as desired.
• Serve on pita or naan bread with greens such as baby spinach.

MIDDLE EASTERN CHICKEN MARINADE/RUB

Steps:

• Mix all ingrediants together, or blend with a food processor.
• Pour mixture into freezer bag and add meat. Marinade for 3 hours.
• Cook on grill or bake at 350F for 45 minutes.

TARRAGON CHICKEN SALAD WRAPS

Steps:

• In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
• Mix until well coated and season to taste with salt and pepper.
• Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
• Top each with 2 lettuce leaves and roll up, folding in ends.

CRISPY CHICKEN SALAD WRAPS

Steps:

• In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
• Add chicken and toss to coat.
• Season with salt and pepper.
• Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
• Spray cooking spray all over outside, wrapped tortilla.
• Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.

MIDDLE EASTERN CHICKEN SALAD WRAPS

Steps:

• Combine first 4 ingredients.
• Spread 2 T hummus over each wrap; top with about 2 c lettuce mixture; roll up.
• Cut each wrap in half crosswise.