Chicken Veggie Wraps Recipes

VEGGIE CHICKEN WRAPS

Steps:

• Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.

CHICKEN AND VEGETABLE WRAP

Steps:

• In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
• Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
• Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.

CHICKEN VEGGIE WRAPS

Steps:

• Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice., Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. , In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through. , Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up.

CHICKEN AND MANGO RAINBOW VEGGIE WRAPS

Steps:

• Place your wrap on a flat surface and layer with the veggies, chicken, and herbs. Drizzle with a few spoonfuls of the almond sauce and garnish with the almonds and green onions. Save the rest of the sauce for another day or another recipe idea.
• Fold into a cylinder, cut in half or in pinwheels and serve. Wraps can be made ahead and refrigerated for up to 2 days.

VEGGIE CHICKEN WRAPS

Steps:

• Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
• Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
• Roll the tortillas up tightly, cut in half, and serve.

ASIAN VEGETABLE AND CHICKEN WRAP

Steps:

• Heat a medium saute pan over medium high heat and add the vegetables.
• Stir-fry for about 1 minute and add the Sesame Dressing. Cook another 2 minutes.
• Remove from heat and set aside.
• Slice the chicken into strips and add to the vegetables and toss.
• Lay the tortillas on a cutting board.
• Divide the filling among the tortillas.
• Top with sunflower sprouts.
• Fold in the sides of the wrappers and begin folding from the bottom to form the wrap.
• Cut each wrap in half and serve.