Grilled Tex Mex Chicken Sandwich Recipes

TEX-MEX CHICKEN WRAPS

Tex-Mex Chicken Wraps image

Creamy avocado and hearty black beans combine with Tex-Mex flavors in these quick and easy wrap sandwiches.

Provided by Land O'Lakes

Categories Lunch Chicken Chicken Wrap Sandwich and Wrap Main Course Meat, poultry, and seafood

Yield 6 wraps

Number Of Ingredients 9

Ingredients

1/4 cup taco sauce
1/4 cup ranch dressing
2 cups skinned, boned, shredded deli rotisserie chicken
1 (15-ounce) can black beans, drained, rinsed
1 medium (1 cup ) red bell pepper, chopped
1 avocado, peeled, chopped
6 (10-inch) flour tortillas
9 (3/4-ounce) slices Land O Lakes® Deli American cut in half
2 cups finely chopped lettuce

Steps:

Combine taco sauce and dressing in bowl; mix well. Stir in chicken, black beans, bell pepper, and avocado; mix well.
Place 3 cheese halves across each tortilla, about 2 inches from bottom. Spoon about 3/4 cup chicken mixture evenly across cheese to within 1 inch of edges. Top each with 1/3 cup lettuce. Fold up bottom of tortilla over filling. Fold in sides; roll up securely. Cut in half to serve, if desired.

Nutrition Facts : Calories 570 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 1410 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Sugar grams, Protein 30 grams

GRILLED TEX-MEX CHICKEN SANDWICH

Grilled Tex-Mex Chicken Sandwich image

Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer.

Provided by JackieOhNo

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon fresh lime juice
1 tablespoon peanut oil
1/2 teaspoon fresh ground pepper
2 whole chicken breasts, split (skinless and boneless)
1/2 cup canned black beans, rinsed
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 ripe avocado, peeled, diced
1 small plum tomato, diced
1 canned green chili pepper, rinsed, chopped
1 tablespoon finely chopped red onion
8 slices bread, cut from crusty round loaf (1/2-inch thick)
1 cup shredded monterey jack cheese
4 tablespoons unsalted butter, melted

Steps:

Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
Heat broiler.
Mix avocado, tomato, chile, and onion in second small bowl.
Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.

TEX - MEX CHICKEN SANDWICHES

Tex - Mex Chicken Sandwiches image

I make these often in the Summer months for a light meal as an alternative to Hamburgers. Serve with grilled corn on the cob. They are fantastic!

Provided by Little Bee

Categories Lunch/Snacks

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1 cup salsa or 1 cup picante sauce
4 slices cheddar cheese
1 small tomatoes, sliced
4 leaves lettuce
1 avocado, mashed with
1/4 teaspoon garlic salt
4 hamburger buns, toasted

Steps:

Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.

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