Flaky Chicken Wraps Recipes

FLAKY CHICKEN POT PIE

Steps:

• 1. Preheat oven to 425 degrees. Coat a 13 x9 baking dish with nonstick spray.
• 2. Dissolve bouillon in hot water; stir well.
• 3. In a large bowl, combine chicken, corn, carrots, onion, mushrooms, green beans, celery, pimentos, and ground pepper. Set aside.
• 4. In a large saucepan, melt margarine then blend in flour.
• 5. Slowly add broth to flour mixture, stirring constantly with a wire whisk. Continue to cook over medium heat until mixture thickens to a gravy consistency. Stir constantly to prevent lumps.
• 6. Add chicken mixture to gravy mixture; stir well. Cover and allow to simmer for 5 minutes or until vegetables heated through; stirring occasionally. Remove from heat and pour into prepared dish; set aside.
• 7. Melt butter in microwave for about 30 seconds.
• 8. Unroll 8 sheets of thawed phyllo dough (wrap remaining dough in plastic wrap and refrigerate)onto a large piece of plastic wrap. Remove one sheet, brush one side thoroughly with melted butter; place it butter side up on top of filling. Repeat with all sheets.
• 9. Cut a 1 inch slit or hole in middle of phyllo to allow steam to escape.
• 10. Bake @ 425 degrees for 25-30 minutes or until golden brown and filling is bubbly.

FLAKY CHICKEN WRAPS

Steps:

• Heat oven to 350°F Lightly grease cookie sheet. In small bowl, combine oil and 1 tablespoon of the salad dressing mix; mix until well blended.
• Separate dough into 8 biscuits. Press or roll each to form 6-inch oval. Spread scant teaspoon salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips crosswise on center of each biscuit. Bring long ends of biscuit ovals up over chicken, overlapping and pinching to seal. Brush each biscuit with melted butter. Sprinkle tops evenly with 2 teaspoons of the dry salad dressing mix.
• Bake at 350°F for 18 to 22 minutes or until light golden brown.
• Meanwhile, in small bowl, combine sour cream, mayonnaise and remaining salad dressing mix; blend well. Serve dipping sauce with chicken wraps.

FLAKY PASTRY PESTO CHICKEN

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
• Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
• Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
• Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
• Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
• Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
• Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

ONE PAN CHICKEN PUFF PASTRY

Steps:

• Unroll the two puff pastry sheets and cut out 9 square pieces (Dimensions: 3x3) on each sheet.
• Add a spoonful of shredded chicken on top of 9 squares.
• Sprinkle some jalapenos and shredded cheese on top of the chicken.
• Place another square piece of puff pastry on top and press the edges until the two pieces stick together.
• Place these puffs on a baking tray and bake at 400 degrees F for about 20 minutes or until they are golden brown on top and firm along the edges. Enjoy!

JAMIE OLIVER'S FLAKY PASTRY PESTO CHICKEN

Steps:

• Preheat the oven to 220C/425F/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips. Flatten the chicken breasts by pounding with your fist until the fat ends as the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender. Remove the chicken to a board with half the tomatoes, squashing the rest in a tray and discarding the vines. Drain and toss the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes. CALORIES 618kcal FAT 34.8g SAT FAT 18g PROTEIN 36.3g CARBS 40.4g SUGAR 7.1g SALT 1.7g FIBRE 4.9g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.