Tex Mex Chicken Wraps Recipes
TEX-MEX PULLED CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
- Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
- Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
- Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
- Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
- Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
TEX-MEX CHICKEN WRAPS
Mix things up at lunchtime with Tex-Mex Chicken Wraps. These Tex-Mex chicken wraps include grilled chicken breasts, cabbage slaw mix, shredded cheese, grape tomatoes and more! Dip your wrap in salsa or sour cream for added flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Combine first 7 ingredients.
- Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
- Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
TEX-MEX CHICKEN WRAPS
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
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
TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS
An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
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GRILLED TEX-MEX CHICKEN AND QUINOA WRAPS - HALF BAKED HARVEST
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Estimated Reading Time 4 mins
- In a medium size bowl combine the chicken, olive oil and taco seasoning. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes slice the chicken into strips. Set aside.
- To assemble the wraps create and assembly line of ingredients (spinach, quinoa, spicy Tex-Mex sauce, sliced chicken, sliced red pepper, sliced avocado, cheddar cheese and cilantro). Warm the tortillas in the microwave for 20 to 30 seconds. Working with one tortilla at a time lay the spinach towards one end of the tortilla, place about 1/4 cup of the quinoa on top of the spinach and then drizzle a few tablespoons of the Tex-Mex sauce over the quinoa. Layer 1/4 of the sliced chicken on top and the add a few slices of the red pepper and avocado. Sprinkle with cheddar cheese and add a few fresh cilantro leaves.
- To roll the wrap, fold the sides over the line of food and then roll the tortilla tightly up. Place the wraps directly on the preheated grill and grill for two minutes and then turn ad grill the other side for two minutes. Remove from the grill and if desired cut in half. Serve with remaining sauce.
SLOW COOKER TEX MEX LETTUCE WRAPS | THE RECIPE CRITIC
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Estimated Reading Time 2 mins
- Sprinkle the taco seasoning on the chicken breasts. Spray slow cooker with non-stick cooking spray and place chicken breasts along the bottom.
- Take chicken out of slow cooker and shred. Place back in slow cooker and stir to combine. Salt to taste.
15 MINUTE CRISPY TEX-MEX CHICKEN WRAPS – BY THE RECIPES
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- Spread about 1 tablespoon of Tex-Mex Ranch Sauce at bottom of each tortilla (leaving about 2 inches of space around the edges).
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- Place the chicken thigh fillets into a large freezer bag and squeeze over the lime juice. Place the spices into the bag, seal, and shake until the chicken is coated in the spice mix.
- Cut the peppers into 1cm strips. Once the chicken has been cooking for 20 minutes, add the peppers and cook for a further 10-15 minutes when the chicken will look golden and cooked through.
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- In a bowl, combine the mayonnaise, yogurt and taco seasoning and stir to mix completely. Add the chicken, bell pepper, jalapeño and cilantro and stir to combine.
- Heat the tortillas in the microwave for about 30 seconds to soften. To assemble, place a couple slices of avocado down the center of each tortilla. Top with about 1 tablespoon of the cheese, and some of the chicken salad. Tuck the ends over, then roll into a wrap.
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- Prep: Heat oven to 400°F. Grease a 7x11 inch baking dish or spray with nonstick cooking spray. Place the chicken in the prepared dish and rub all over with taco seasoning.
- Assemble: Evenly top chicken with diced pepper, drained corn and drain black beans. Spread salsa on top.
- Bake: Bake chicken in hot oven for 25 minutes. Carefully remove from the oven, top with cheese and return to oven for 5 minutes, or until cheese is bubbly and chicken is cooked through.
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- Make marinade: Mix all ingredients in a ziplock bag. Add chicken, seal bag, rub marinade all over and chill at least 2 hours.
- Preheat grill to mediumlow and cook chicken, 6 minutes per side, until cooked through. Let cool, then slice. Mix mayonnaise and chili.
- Assemble wraps: Spread mayonnaise mixture over tortillas. Divide all ingredients among tortillas. Roll up; serve.
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