Best Chicken Vegetable And Cream Cheese Sandwiches Recipes

VEGGIE CHICKEN WRAPS

Veggie Chicken Wraps image

I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!-Jolene Britten, Gig Harbor, Washington

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 carton (8 ounces) spreadable garden vegetable cream cheese
4 flour tortillas (8 inches)
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Steps:

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.

Nutrition Facts :

DIVINE SUMMERTIME CHICKEN SANDWICH

Divine Summertime Chicken Sandwich image

Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.

Provided by MEEZERGIRL1

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

4 ounces cream cheese, softened
4 teaspoons dried dill weed, divided
4 tablespoons minced garlic, divided
2 tablespoons butter, softened
2 skinless, boneless chicken breast halves
1 small tomato, diced
1 leaf lettuce
4 thick slices French bread

Steps:

In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 49.6 g, Cholesterol 160.1 mg, Fat 35.7 g, Fiber 2.9 g, Protein 39 g, SaturatedFat 20.9 g, Sodium 772.8 mg, Sugar 3.4 g

CHICKEN, VEGETABLE AND CREAM CHEESE SANDWICHES

Chicken, Vegetable and Cream Cheese Sandwiches image

Looking for a quick and easy on-the-go meal? Then check out these tasty chicken sandwiches packed with vegetable and cream cheese - lunch or dinner made ready in just 10 minutes!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

8 slices pumpernickel rye bread
1 container (6.5 oz) gourmet spreadable cheese with garlic and herbs (1 cup)
16 thin slices cucumber
1 lb sliced cooked chicken (from deli)
1 medium tomato, sliced
1 (1/4-inch-thick) slice sweet onion, separated into rings (such as Maui or Texas Sweet)
1 cup coleslaw mix (from 16-oz bag)

Steps:

Spread all slices of bread with spreadable cheese.
Top 4 bread slices, cheese side up, evenly with cucumber, chicken, tomato, onion and coleslaw mix. Cover with remaining bread slices, cheese side down.

Nutrition Facts : Calories 480, Carbohydrate 34 g, Cholesterol 95 mg, Fat 4, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 2040 mg, Sugar 7 g