Crunchy Chunky Chicken Wrap Recipes
CRUNCHY PEANUT BUTTER WRAPS
We made these last night for a quick snack and they were great. Loved the tartness of the apple with the crunch of the granola Cereal. The amounts of all the ingredients can be adjusted for personal preference.
Provided by Nimz_
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla.
- Warm in the microwave for 10-15 seconds(optional).
- Sprinkle with chopped apple and granola.
- Roll up tortillas and cut in half.
- Enjoy.
CRUNCHY ASIAN CHICKEN WRAPS
Toasted sesame dressing and crunchy veggies give these quick and easy chicken wraps their Asian-inspired appeal.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressings in large bowl.
- Add lettuce, chicken, carrots and onions; mix lightly.
- Spoon onto tortillas; roll up.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
ASIAN CHICKEN CRUNCH WRAPS
My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.
Nutrition Facts : Calories 519 calories, Fat 21g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 1250mg sodium, Carbohydrate 66g carbohydrate (19g sugars, Fiber 7g fiber), Protein 19g protein.
CRUNCHY SOUTHWESTERN CHICKEN WRAP
Crunchy Southwestern Chicken Wrap - easy lunch ideas are hard to come by. These chicken wraps come together in minutes, you can make them ahead, and the creamy spicy sauce makes them extra tasty!
Provided by Erin S
Categories Dinner Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a bowl mix together sour cream, salsa, and taco seasoning until well blended.
- Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving a 1 inch border on each side.
- Sprinkle 1/3 cup of lettuce, 2 Tbls tomato, ¼ of the avocado, 2 Tbls of cheese, and ½ cup of chicken over the sauce. Crush ¼ cup of Fritos over the chicken. Drizzle 1 Tbls of sauce over the top.
- Fold in the sides and roll tightly. Repeat with the remaining wraps. Cut in half to serve.
Nutrition Facts : Calories 491 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1091 milligrams sodium, Sugar 5 grams sugar
CHUNKY CHICKEN SALAD WITH GRAPES AND PECANS
This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.
Nutrition Facts : Calories 311 calories, Fat 22g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 180mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
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
CRUNCHY CHUNKY CHICKEN WRAP
This easy to put together recipe makes a light lunch for one person, but the recipe can be double, tripled etc. to feed more.
Provided by Trisha W
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients and spread on one side of the flour tortilla.
- Layer the chicken, carrots, pineapple, tomatoes, pecan pieces and lettuce in the middle of the tortilla and sprinkle with salt, pepper and red wine vinegar.
- Fold up one end of the tortilla, then roll the sides over the chicken mixture to enclose, eat and enjoy.
Nutrition Facts : Calories 368.8, Fat 13.8, SaturatedFat 2.6, Cholesterol 55, Sodium 367, Carbohydrate 40.6, Fiber 3.4, Sugar 20.5, Protein 21.6
More about "crunchy chunky chicken wrap recipes"
SPICY CRUNCHY CHICKEN WRAPS | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 25 minsServings 8Calories 525 per serving
- Bake chicken tenders in preheated oven according to package directions. Meanwhile, stir together drained tomatoes and dressing in small bowl.
- Spread one tortilla evenly with 3 to 4 tablespoons dressing mixture. Then top with 1/2 cup lettuce, 1 tablespoon cheese and about 3 chicken tenders. Fold one side of tortilla over filling, then roll to wrap filling in tortilla.
CRISPY CHICKEN WRAPS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
Estimated Reading Time 2 mins
- COOK CHICKEN SCHNITZEL Preheat oven to 180ºC (360ºF) fan bake and line an oven tray with baking paper. Place schnitzel on tray and cook for 15 minutes. Flip over and cook for another 10 minutes, or until golden brown and cooked through.
- PREPARE SALAD INGREDIENTS While chicken cooks, wash and dry lettuce. Grate carrot and finely dice onion. Mash avocado in a bowl, then stir in onion and season with salt and pepper to taste. In a small bowl, stir aioli and mustard together.
- ASSEMBLE WRAPSIf you prefer the wraps warm, either heat them in the microwave or briefly pan fry on medium for a minute each side. Spread aioli mixture on each wrap, then top with avocado, lettuce and carrot.
- Slice cooked schnitzel into strips and arrange on wraps. Sprinkle parmesan over the top. Fold the end of each wrap in, then fold the sides over to enclose.
EXTRA CRISPY CHICKEN WRAPS | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
5/5 (12)Total Time 35 minsCategory LunchCalories 834 per serving
- Line up 3 bowls: First with 1/2cup/65g flour, the second with 1 beaten egg and 2 tbsp milk, the final with 3/4cup/45g Panko breadcrumbs.
- Toss your onions slices in the leftovers flour, shake off excess, then place in the hot oil leftover from the chicken. Fry until golden and crispy, tossing occasionally.
BBQ CHICKEN WRAP | A RED ROBIN COPYCAT RECIPE! - SHELF COOKING
From shelfcooking.com
Cuisine AmericanCategory Main CourseServings 8Total Time 10 mins
CRISPY CHICKEN RANCH WRAPS - LAUREN'S LATEST
From laurenslatest.com
Cuisine AmericanTotal Time 40 minsCategory DinnerCalories 353 per serving
- Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs, milk and remaining 1/4 teaspoon seasoning salt. Mix both.
- Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into hot oil to fry. Try not to over crowd the pan! You may have to do two or three batches. {Remember: If you put chicken into the oil and nothing happens, its too cold. If you put chicken into the oil and it sizzles violently, it's too hot. You need to find a happy medium between those two for frying.} Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Sprinkle with some salt. Store in warm oven until ready to eat.
- To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll and eat!
CRISPY CHICKEN WRAP - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
Servings 4Estimated Reading Time 2 mins
- Place chicken in a gallon storage bag. Add 1 tsp creole seasoning and Italian dressing. Seal bag and mix around to coat chicken. Refrigerate for about an hour.
- Pour panko into a shallow bowl. Add 1/2 tsp creole seasoning and stir. Remove chicken from bag and dip into panko to coat both sides.
- In a 10 in. skillet , heat olive oil over medium high heat. Add chicken and cook 7 to 8 minutes per side. Lower heat if chicken is browning too quickly. Remove to a paper towel lined plate and let cook for a few minutes before slicing.
- Assemble wraps by layering green leaf lettuce, sliced chicken, tomato, avocado, onion, shredded cheese. Drizzle ranch. Roll up and secure with a long tooth pick.
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Reviews 1Estimated Reading Time 40 secsServings 4Total Time 20 mins
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