Veggie Chicken Wraps Recipes

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CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD



Chicken and Veggie Wraps with Herbed Goat Cheese Spread image

This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.

Provided by Kardea Brown

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 boneless, skinless chicken breasts
1 clove garlic
8 ounces goat cheese, at room temperature
1 tablespoon coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 Chinese eggplant (about 7 ounces), sliced
1 red bell pepper, sliced
1 yellow pepper, sliced
1/2 red onion, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
4 spinach-flavored flour tortillas, warmed

Steps:

  • For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
  • Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
  • For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
  • Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
  • To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.

VEGGIE CHICKEN WRAPS



Veggie Chicken Wraps image

This easy and delicious recipe came from Jolene Britten of Gig Harbor, Washingon. It was published in Taste of Home magazine, and she says she likes to make them for picnics in the park, also making large batches and cutting them into slices to put on platters for large gatherings.

Provided by Juliesmom

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces spreadable cream cheese with vegetables
4 8-inch flour tortillas
2 cups shredded romaine lettuce
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Steps:

  • Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
  • Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
  • Roll the tortillas up tightly, cut in half, and serve.

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