Flakychickenwraps Recipes

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FLAKY CHICKEN WRAPS



Flaky Chicken Wraps image

Serve these chicken-and-biscuit sandwiches warm from the oven with a tangy dipping sauce on the side. Kids love them.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons oil
1 (1 ounce) envelope ranch dressing mix
1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits, Pillsbury grands
1 (6 ounce) package refrigerated fully cooked grilled chicken breast strips
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 cup sour cream
1/2 cup mayonnaise

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.

CREAMY CHICKEN WRAPS



Creamy Chicken Wraps image

Make and share this Creamy Chicken Wraps recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 cup cooked chicken, diced
1 (7 ounce) can sliced mushrooms, drained
1/2 cup carrot, diced
1/2 cup peas
1 tablespoon whole wheat flour
1 1/4 cups skim milk
1/8 teaspoon salt
1/8 teaspoon pepper
4 whole wheat tortillas (8 inch)

Steps:

  • In large skillet, sauté chicken and mushrooms for 3 minutes. Add carrots and peas and sauté 5 minutes more.
  • Slowly stir in whole wheat flour. Add skim milk, ¼ cup at a time and cook, stirring for 4 minutes or until sauce is thickened. Season with salt and pepper.
  • Pour ½ to ¾ cup chicken mixture into each tortilla. Roll up and serve.

Nutrition Facts : Calories 297.1, Fat 8.1, SaturatedFat 1.5, Cholesterol 27.8, Sodium 616.5, Carbohydrate 37.2, Fiber 2.3, Sugar 2.9, Protein 19.2

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