Salsa Chicken Wraps Recipes

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1/3 c. chicken down the center of each tortilla.
• Top chicken with Ranch dressing and salsa, 1 Tbsp. per tortilla.
• Sprinkle with shredded cheese, dried basil and garlic powder. (I'm pretty liberal with the basil and garlic powder- it's what gives it a good flavor!)
• Fold each tortilla by bringing the two sides in over the filling. Then bring the bottom end up tightly over the filling and roll to the top, ending with the seam side of the wrap down.
• Melt butter in skillet. Place folded wraps in skillet, seam side down.
• Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and cheese is melted.

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling. , In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

CHICKEN SALSA WRAPS

Steps:

• Pre heat the oven at 175°C.
• Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
• Heat the olive oil in a baking pan.
• Place the mix into the pan and cover with foil.
• Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
• Warm the tortilla wraps.
• Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
• Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.

SALSA CHICKEN WRAPS

Steps:

• Preheat oven to 325 - 350F (ovens vary).
• Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
• Bake chicken breast for 30 minutes.
• Remove chicken from oven to cool.
• Cut chicken into 1/4 inch strips.
• Set aside.
• Mix softened cream cheese and salsa.
• Spread flour tortillas with cream cheese mixture.
• Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
• Layer 2 ounces of chicken strips on top of cheese.
• Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
• Salt and pepper to taste.
• Fold ends over and wrap tightly.
• Secure with toothpicks.

SALSA VERDE CHICKEN WRAPS

Steps:

• Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
• Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
• In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.