Best Chicken Salsa Wraps Recipes

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling. , In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

THAI-STYLE CHICKEN WRAPS WITH MANGO SALSA

Steps:

• 1. To make the salsa. In a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve. 2. To make the wraps. In a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer. 3. Remove the pan from the heat and stir in the chicken and mint. 4. Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down. 5. Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350 degree oven for about 5 minutes. Serve with the mango salsa.

CHICKEN SALSA WRAPS

Steps:

• Pre heat the oven at 175°C.
• Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
• Heat the olive oil in a baking pan.
• Place the mix into the pan and cover with foil.
• Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
• Warm the tortilla wraps.
• Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
• Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.

CHICKEN MANGO SALSA WRAPS

Steps:

• Place 2 chicken breasts, juice of half a lime, 2 crushed garlic cloves. 1 inch of fresh ginger sliced, pinch of salt, and 1/4 cup of extra virgin olive oil in a ziplock and let marinate for 2 hours.
• In the mean time to make the mango salsa, combine the diced mango, roma tomato, yellow bell pepper, chopped cilantro and red onion, sugar, salt, pepper and juice of 1/2 lime in a bowl and let set.
• Once the marinate is done, grill chicken until no longer pink in the middle. Let rest and then cut into slices. Place 1/4 cup of beans and 1/4 cup of rice on wrap. Add 1/2 chicken breast, sliced. Top that with a heaping spoonful of mango salsa and a spoonful of sour cream.
• Yum!

SALSA VERDE CHICKEN WRAPS

Steps:

• Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
• Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

EASY CHICKEN SALSA WRAPS (STOVE TOP OR CROCK POT)

Steps:

• Crock Pot Directions:.
• Spray sides of crock with non-stick pan spray.
• Throw chicken breasts in crock pot and top with jar of salsa.
• Cover and cook on low for 6 - 8 hours.
• 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
• Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
• Cover again until heated through.
• Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
• Divide the chicken mixture between the tortillas, add cheese and roll up.
• Add a dollop of sour cream and a few black olive slices for garnish if desired.
• Stove Top Directions:.
• Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
• Brown over medium heat in a large skillet coated with non-stick pan spray.
• Pour jar of salsa over chicken and simmer until slightly thickened.
• Add the black beans, rinsed and drained.
• Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
• Divide the chicken mixture between the tortillas, add cheese and roll up.
• Add a dollop of sour cream and a few black olive slices for garnish if desired.

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
• In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 T salsa and 1 T ranch over tortillas Place chicken, 2 slices of cucumber , 1-2 slices of tomato in center. Fold tortilla over filling In skillet, melt 1 T butter. Place 2 wraps folded side down in skillet and cook over medium heat for 3-4 mins on each side

SALSA CHICKEN WRAPS

Steps:

• Preheat oven to 325 - 350F (ovens vary).
• Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
• Bake chicken breast for 30 minutes.
• Remove chicken from oven to cool.
• Cut chicken into 1/4 inch strips.
• Set aside.
• Mix softened cream cheese and salsa.
• Spread flour tortillas with cream cheese mixture.
• Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
• Layer 2 ounces of chicken strips on top of cheese.
• Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
• Salt and pepper to taste.
• Fold ends over and wrap tightly.
• Secure with toothpicks.

SALSA CHICKEN WRAPS

Steps:

• Boil chicken until cooked through.
• Once chicken is done, shred the chicken and put back in the pan on the stove. Add the whole jar of salsa and sour cream. Heat until cooked through.
• Spoon into flour tortillas and sprinkle cheese on top and roll into burritos. Ready to serve!