Jalapeno Chicken Wraps Recipes

JALAPENO CHICKEN II

Steps:

• Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat the grill for high heat.
• Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
• Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

JALAPENO CHICKEN WRAPS

Steps:

• Cut chicken into 2-in. x 1-1/2-in. strips. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake to coat. Place a chicken and onion strip in each jalapeno half. Wrap each with a piece of bacon and secure with toothpicks., Grill, uncovered, over indirect medium heat for 18-20 minutes or until chicken is no longer pink and bacon is crisp, turning once. Serve with blue cheese dressing.

SWEET AND SPICY CHICKEN WRAPS RECIPE

Steps:

• Spread each tortilla (or lettuce leaf) with 1 tablespoon of the pineapple jalapeno cream cheese spread, top with a layer of spinach leaves, and arrange about 1/2 cup of chicken on the spinach leaves. Top with about 1 slice of bacon for each tortilla, cucumber, red onion, and avocado.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top and bottom of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
• If serving immediately, slice in half and serve with optional pepper jelly. If making ahead, wrap each chicken wrap tightly with plastic wrap and store in the refrigerator up to 3 days.

BAKED BACON JALAPENO WRAPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
• Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

JALAPENO CHICKEN WRAPS

Steps:

• Cut chicken into 2 in strips that will fit the size of your pepper. (The size of the chicken strips will depend on how large your peppers are, so use your judgment. Even if they are bigger than the pepper, just tuck in what ever overlaps and it works fine).
• In a large resealable plastic bag, combine the garlic powder,onion powder, pepper, seasoned salt and paprika.
• Add Chicken and shake to coat.
• Place a chicken and onion strip in each jalapeno half. (If you don't like your onion a little crispy, saute in 1 tbl of butter for 2-3 minutes to soften).
• Wrap each pepper with a slice or two of the shaved smoked ham, enough to cover the entire pepper and place on baking sheet. You will need toothpicks if you use bacon or the prosciutto.
• Preheat oven to 350 degrees.
• Bake peppers for 20-25 minutes or until the ham is slightly browned and chicken juice runs clear.
• You can also grill these:.
• Spray your grill with Pam.
• Grill peppers uncovered, over indiredct medium heat for 20-25 minutes or until chicken juices run clear and ham is slightly brown.
• Serve with blue cheese or ranch dressing.
• For a variety, try sprinkling some Italian Bread Crumbs on top before adding the ham It adds to the flavor.

GRILLED JALAPENO LIME CHICKEN

Steps:

• Combine the lime juice, zest, olive oil, minced garlic, Worcestershire sauce, salt, pepper and cumin.
• Add the chopped green onions and seeded jalapeño to the marinade and stir well.
• Pour the marinade over the chicken and chill at least 30 minutes or up to 4 hours for the best flavor.
• Grill over high heat, approximately 400 degrees for 3-4 minutes on each side or until a meat thermometer reaches an internal temperature of 165 degrees.