Italian Balsamic Chicken Wrap Recipes

ITALIAN BALSAMIC CHICKEN WRAP

Steps:

• Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
• Prepare grill.
• Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.
• Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.

BALSAMIC CHICKEN LETTUCE WRAP

Steps:

• Place the chicken breasts in a large ziptop bag. Add the balsamic vinegar, Italian seasoning and some salt and pepper to the bag. Pour the reserved pepper oil, olive brine and tomato oil into the bag. Seal the bag and gently massage the chicken to combine the marinade ingredients.
• Preheat a grill or grill pan over medium-high heat. Toss the artichoke hearts and zucchini strips with the olive oil in a large bowl. Season with salt and pepper. Toss until evenly coated. Spray the grill with nonstick cooking spray and place the artichokes and zucchini on the grill. Cook, without flipping, until the vegetables have even grill marks, 4 to 5 minutes per side. Transfer to a cutting board to cool slightly. Cut the zucchini into 1/2-inch pieces and quarter the artichoke hearts. Place the grilled vegetables back into the same large bowl. Add the roasted red pepper strips, olives and sun-dried tomatoes.
• Remove the chicken from the bag and discard the marinade. Grill the chicken until it reaches an internal temperature of 160 degrees F (the chicken will reach 165 degrees F as it rests), 6 to 8 minutes per side. Transfer to a cutting board to rest for 2 minutes.
• Slice the chicken into chunks and add to the bowl. Tear the basil leaves into the bowl and gently toss to combine the mixture. Serve immediately over butter lettuce leaves.

ITALIAN BALSAMIC CHICKEN

Steps:

• With a sharp knife, score the chicken through the skin (if skinless, just lightly score the outside). Rub with the garlic and place in a non-metal dish.
• Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight.
• Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened.
• Remove the chicken from the dish, reserving the marinade. Place in the pan and cook over medium heat until lightly browned on all sides. Reduce heat to medium-low and add the marinade.
• Cover and cook for 15-20 minutes, adding more marinade if necessary. When chicken is tender, add in the balsamic and thyme, then cook 5 minutes longer. (If the sauce is too acidic or watery for your taste, dissolve a tablespoon or so of corn starch in a little water and add to the pan. Cook for 5-10 more minutes until thickened slightly.).
• Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice.

ITALIAN CHICKEN WRAPS

Steps:

• In a saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer uncovered for 3-4 minutes. Spoon 3/4 C of filling into each tortilla and roll up tightly.