Roasted Red Pepper Chicken Wraps Recipes

ROASTED RED PEPPER CHICKEN WRAPS

Steps:

• Mix the marinade with half of the olive oil in a bowl to thin it down. Using your hands, rub it all over the chicken. Let sit for about 5 minutes. Heat a non-stick frying pan over high heat, add the rest of the olive oil and put the chicken breasts in the pan. Cover and cook on high heat for about 3 minutes, turn the heat down cook for another few minutes. Flip the chicken and cook the other side as well. Turn the heat off and let the chicken rest for 3-5 minutes.
• Mix all the ingredients for the sauce in a small bowl, taste to make sure seasonings are OK.
• Slice the chicen breasts on a bias.
• Put a tortilla on a plate, put some sauce on it and spread it around. Put as much or as little as you'd like; obviously, the more the tastier. Next, put the chicken slices in the middle of the tortilla with the cheese on top-which will melt a little with the heat from the chicken. Make a wrap and enjoy!

CHICKEN BREASTS WITH ROASTED RED PEPPERS

Steps:

• Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
• Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
• Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
• Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
• Remove from heat; stir in butter and parsley until butter melts.
• Pour sauce over chicken and serve immediately.

CHICKEN WITH ZUCCHINI AND ROASTED PEPPER WRAPS

Steps:

• Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
• Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
• Meanwhile mix Honey Dijon and cream cheese together.
• Set aside.
• Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
• Cover with foil and let sit for 10-15 minutes.
• Grill zucchini till browned on both sides.
• About 4-5 minutes.
• Wrap tortillas in foil and heat on grill just to warm.
• On each warmed tortilla spread 1/4 cream cheese mixture on each.
• Lay 1 ounce fresh mozzarella on the cream cheese mixture.
• Follow with 1/4 basil leaves.
• Slice cooked chicken into thin slices.
• Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
• Roll each tortilla a up and enjoy.