Santa Fe Grilled Chicken Salad Wrap Recipes

SANTA FE CHICKEN SALAD WRAP

Steps:

• Combine first 4 ingredients in large bowl; sprinkle with cheese.
• Mix dressing and salsa. Add to lettuce mixture; toss to coat.
• Spoon onto tortillas; roll up.

SANTA FE CHICKEN SALAD WRAPS

Steps:

• Toss romaine, chicken, tomato, corn and cheese.
• Combine dressing and salsa.
• Pour over romaine mixture.
• Spoon salad onto tortillas and roll.

SANTA FE GRILLED CHICKEN SALAD WRAP

Steps:

• Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
• Combine dressing with salsa. Pour over romaine mixture; toss to coat.
• Spoon evenly into tortillas; roll up.

GRILLED SANTA FE CHICKEN

Steps:

• Mix lime juice, chili powder, garlic and cumin in a shallow dish.
• Pat chicken dry and add to marinade.
• Marinate, covered, in the refrigerator, turning occasionally to coat.
• Preheat grill.
• Drain chicken.
• Place chicken on grill over hot coals.
• Grill for 15 minutes or until juices run clear when pierced with a fork, turning frequently.
• Combine salsa and corn in a small saucepan.
• Bring to a simmer over medium heat.
• Warm tortillas on grill.
• Cut chicken into strips and place on plates.
• Spoon salsa mixture over the top.
• Serve with warm tortillas.

SANTA FE WRAP

Steps:

• Cook the ground round in a large skillet until no longer pink. Drain any fat, or use wadded paper towels to remove it from the skillet.
• Add the beans and cook until mixture is hot.
• Evenly divide mixture on 4 flour tortills.
• Evenly divide remaining ingredients and place on tortillas.
• Wrap like a burrito.
• Serve immediately.

SANTA FE CHICKEN WRAP

Steps:

• In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
• Add the chicken strips; toss to coat.
• Marinate at room temperature for 30 minutes.
• Use a lightly oiled indoor or outdoor grill.
• Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
• To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
• Roll up burrito style--fold in the two sides and roll up bottom to top.
• Cut each wrap in half on the bias and serve.