Best Chicken Taco Patties Rachael Ray Recipes

Chicken Taco Patties - Rachael Ray image

Provided by dicentra

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground chicken
1 cup chopped onion, plus more
onion, for serving
2 tablespoons jalapeno chiles, finely chopped canned
1 tablespoon chili powder
1 tablespoon grill seasoning
1 garlic clove, finely chopped
1 tablespoon extra virgin olive oil
1 cup shredded monterey jack cheese
4 whole wheat hamburger buns
1 romaine lettuce hearts, shredded
1 cup taco sauce

Steps:

In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
Heat the EVOO, 1 turn of the pan, in a skillet over medium heat.
Add the patties and cook for 4 minutes on each side. When they're almost done, top each patty with a mound of cheese and cook until melted.
Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

Nutrition Facts : Calories 461.5, Fat 19.1, SaturatedFat 7.5, Cholesterol 104.6, Sodium 887.8, Carbohydrate 35.2, Fiber 6.6, Sugar 10.6, Protein 38.8

Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray image

Provided by moski2002

Time 27m

Yield 4 serving(s)

Number Of Ingredients 20

3 (6 ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrot
3 scallions, sliced on an angle
12 leaves fresh basil (chopped or torn)
3 tablespoons chopped mint leaves
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons white vinegar
salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or 1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12 inch) flour tortillas

Steps:

Heat a grill pan over high heat.
Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together.
Stream in vegetable oil.
Slice cooked chicken on an angle.
Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.