CALIFORNIA CLUB CHICKEN WRAPS
I work in a corporate office, and our cafe has a 'wrap station' every Friday and these are a huge hit with everyone. I got hooked so I watched closely and finally made my own version at home; they are so delicious! If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.
Provided by BethAnne923
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 16m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
- Cook tortillas in the microwave until warm and pliable, about 30 seconds.
- Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.
Nutrition Facts : Calories 1462 calories, Carbohydrate 83.1 g, Cholesterol 173.1 mg, Fat 99 g, Fiber 14.4 g, Protein 65 g, SaturatedFat 29.5 g, Sodium 1776 mg, Sugar 12.6 g
ALL AMERICAN BEEF TACO
Make Alton Brown's All-American Beef Taco recipe from Food Network, seasoned with his secret Taco Potion #19, a melange of chili powder, cumin and other spices.
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
- Heat the oven to 250 degrees F.
- Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
- Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
- Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
- Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
- Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
CRISPY BBQ CHICKEN WRAPS
My family loves these Crispy BBQ Chicken Wraps, and I love how easy they are to make for dinner using leftover cooked chicken, bbq sauce, cheese, onion and cilantro.
Provided by Lauren Allen
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Add chicken, cheese, onion, cilantro and BBQ sauce to a mixing bowl and toss to combine. Add more BBQ sauce if needed, to taste.
- Layer tortillas with a 1/2 cup of the mixture. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
- Heat a skillet over medium high-heat. Add enough oil to lightly coat the bottom of the pan (or spray generously with cooking spray) and once the oil is hot, place the wraps seam side down in the skillet. Cook, turning the wraps every minute or two, until they are golden and crispy on all sides and warmed through. Serve immediately.
Nutrition Facts : Calories 458 kcal, Carbohydrate 15 g, Protein 29 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 113 mg, Sodium 921 mg, Sugar 12 g, ServingSize 1 serving
ALL AMERICAN WRAPS
A great summer "sandwich". Easy to eat while at summer activities. Can be cut into smaller pieces and served as a snack
Provided by Joan Manthe
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon til crisp.
- Drain on paper towels.
- Crumble and set aside.
- Spread each tortilla with dip to 1/2 inch of edges.
- Layer lettuce, bacon, turkey and tomato on each tortilla.
- Roll up.
- **May add cheese it you like!
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