Spicy Grilled Tropical Chicken Wraps Recipes

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP

Steps:

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• Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

SPICY BUFFALO CHICKEN WRAPS

Steps:

• In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes., Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.

SPICY CHICKEN WRAPS

Steps:

• In a skillet, add about a tablespoon or more of extra virgin olive oil.
• Start to saute onions, for about 3 mins on medium heat.
• Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
• Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
• Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
• oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
• Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
• Opt>Top with sour cream.
• *Variation* Add cooked mexican rice to tortilla.

SPICY GRILLED TROPICAL CHICKEN WRAPS

Steps:

• Combine first 6 ingredients in a large sealable plastic bag, (from lemon juice through & including the red pepper flakes).
• Mix thoroughly and add chicken.
• Seal bag and marinate in refrigerator 2 hours.
• Combine cream cheese and pineapple in a bowlwith the nuts, if using.
• Mix thoroughly and refrigerate until ready to use.
• About 40 minutes before cooking chicken, bring water to a boil in a heavy saucepan over high heat.
• Stir in rice and salt to taste.
• Bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• Set aside 10 minutes, fluff with a fork & add parsley.
• Cover and keep warm.
• Prepare grill or turn on broiler.
• Remove chicken from marinade, reserving marinade.
• Grill or broil chicken about 10 minutes, turning and basting occasionally with reserved marinade until cooked throughout.
• Transfer to a cutting board and slice thinly across the grain.
• Spread cream cheese mixture over center third of each tortilla.
• Add a large spoonful of rice.
• Top with sliced chicken breast.
• Fold tortillas, enclosing mixture to make a packet.
• Serve with a Pinot Blanc, or Sauvignon Blanc and enjoy thoroughly!