Sundried Tomato Wraps Recipes

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

SUN-DRIED TOMATO PHYLLO WRAPS

Steps:

• Pre-heat oven to 375 degrees F.
• Soak tomatoes in oil for about 10 minutes,drain, then cut into very small strips. Mix with cream cheese, crumbled feta, and thawed spinach.
• Take a dry (clean) rag and dip the end into a little melted butter and pat phyllo dough every about every minute so that it doesn't dry out.
• Put a tablespoon of the mixture into half a sheet of phyllo dough and slightly fold the edges in towars the middle of the wrap. Then, roll them up. Cut 3 slits in the top of the wrap. (If you do not cut the slits the wraps won't let steam out and will make them soggy.).
• Bake until golden brown. (I do not have the exact time in minutes that they cook. They will look golden brown when done.).

SUNDRIED TOMATO WRAPS

Steps:

• Soak tomatoes in apple juice in a small bowl; set aside for 10 minutes. Put tomatoes with liquid in blender container; cover. Blend 30 sec. or until tomatoes are finely chopped. Add cashews and cream cheese; cover. Blend well, using pulsing action. Add olives, garlic, basil and red pepper flakes; Blend well. Refrigerate about 1 hour. On a wooden board place Tortilla flat, spread tomato mix, cover with 3 or 4 baby spinach leaves. Sprinkle Swiss cheese; roll up the tortilla tightly. Save in a tight lid box and refrigerate for 4 hours or overnight. Discard about 1/2 inch ends. Cut in about 3/4 inch pieces just before serving.