SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
CHILLI CHICKEN WRAPS
It's a wrap! A speedy supper with plenty of spice that's low in calories - the perfect midweek meal
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
- Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
- Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins
Nutrition Facts : Calories 477 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
SUMMER CHICKEN WRAPS
Make and share this Summer Chicken Wraps recipe from Food.com.
Provided by nayfur
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Throw all the marinade ingredients in a lg. ziploc bag.
- Add the chicken and rub it around. Place in the fridge for about 2 hours.
- Grill chicken. After it is done, let sit for about 5 minutes, then chop.
- Boil 3 ears of corn for 20 minutes.
- While the corn is cooking make the sauce. Mix the yogurt, chives, lime juice, garlic, salt and pepper. Put in the fridge.
- Slice an avocado.
- When the corn is done, cut off the cob and mix with, scallions, butter, salt and pepper.
- Fry tortillas on each side in a large skillet until lightly browned.
- Assemble: tortilla, avocado slice, chicken, corn, cheese and yogurt sauce.
Nutrition Facts : Calories 307.5, Fat 19.3, SaturatedFat 4.7, Cholesterol 44.4, Sodium 80.9, Carbohydrate 20.9, Fiber 4.4, Sugar 2.8, Protein 16.7
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