Italian Chicken Wraps Recipes
ITALIAN BALSAMIC CHICKEN WRAP
An easy and healthy recipe from Cooking Light Magazine (June 1999). It's also great if you add a little salsa to the wrap and the marinade works really well for grilled chicken breasts! Calories: 225; Fat 3.2g; Carbohydrate: 18.5g; Protein 28.5g
Provided by blucoat
Categories Lunch/Snacks
Time 22m
Yield 8 wraps
Number Of Ingredients 9
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.
ITALIAN CHICKEN WRAPS
From Light and Tasty Magazine. These are good! I usually leave the cheese out of mine but the family likes the cheese.
Provided by Becca Bricker
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180.9, Fat 5, SaturatedFat 1.5, Cholesterol 42.3, Sodium 490, Carbohydrate 17.2, Fiber 1.1, Sugar 2.3, Protein 15.8
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- TORTILLAS: Prepare the tortillas according to package directions. (We use unbaked tortillas, which need to be warmed through in a skillet for about a minute.) Let cool slightly. If using already-baked tortillas, warm under a damp paper towel in the microwave for 10 seconds.
- MAYO-PARM SPREAD: Using a table knife, spread the mayo evenly among all the tortillas -- 2 tablespoons per tortilla. Top each tortilla with about 2 tablespoons freshly/finely grated Parmesan cheese. Use a microplane or the small sides of a cheese grater to grate the cheese.
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- Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper bruschetta about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the bruschetta, then add a strip of arugula, then the provolone cheese and the tomato. Top with the artichoke bruschetta then the olives and sliced red onion and drizzle lightly with the balsamic glaze.
- Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and server, or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.
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