Southwest Chicken Wraps Recipes

SOUTHWEST CHICKEN WRAP

Steps:

• Make a batch of Skinny Chipotle Mayo by adding 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 Tablespoon freshly squeezed lime juice, 2 Chipotle chiles from a can and 1 Tablespoon fresh cilantro into a food processor or blend. Blend for 1 minute and store in a sealed container in the fridge.
• On the stove on a medium-high heat, add 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts to a hot pan with some olive oil. Add salt and pepper and toss often for 3-5 minutes to reheat chicken. Alternately, you can heat 1/2 cup Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts in the microwave for 1 minute.
• Wash the lettuce and cherry tomatoes. Drain the beans and corn if canned. Quarter the cherry tomatoes.
• Place heated Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breasts, 1/2 cup lettuce, 1/4 cup corn, 1/4 cup black beans, tomatoes, 1/4 cup cheese and a tablespoon of the Skinny Chipotle Mayo lined in the center of a tortilla. Roll up the ingredients and serve.

SOUTHWESTERN GRILLED CHICKEN WRAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
• Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.

SOUTHWEST CHICKEN WRAPS

Steps:

• Flatten chicken to 1/8th inch thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with toothpicks.
• In a shallow bowl; combine the bread crumbs, parmesan cheese, chili powder, salt and cumin.
• Coat chicken with flour, then dip in butter and roll in crumb mixture.
• Place wraps, seam side down, in a greased 13 inch baking dish. Bake, uncovered, at 400 degrees for 25 minutes or until chicken juices run clear.
• If you choose to grill, place on rack for about 15 minutes or until chicken is slightly crisp.

SOUTHWEST CHICKEN WRAPS

Steps:

• Prepare chicken as directed on package.
• Meanwhile, spread 1 tbs each ranch and picante over each tortilla. Place chicken down center of each tortilla, layer with lettuce, tomato and cheese.
• Roll up tortillas.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
• Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

SOUTHWESTERN CHICKEN WRAPS

Steps:

• Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce.
• Set aside.
• Coat chicken with chili powder.
• Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink.
• Cut into thin slices.
• Wrap tortillas in plastic wrap.
• Microwave on high 1 minute.
• For each sandwich, place cheese, down the center of one tortilla.
• Top with chicken breast slices, and then bean mixture.
• Roll up tightly;secure with wooden pick in two places, cut in half.