Best Online Round 2 Recipe Spicy And Sweet Chicken Wraps Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SIMPLE SWEET AND SPICY CHICKEN WRAPS



Simple Sweet and Spicy Chicken Wraps image

Honey and salsa come together to make an easy summer meal that will rock your taste buds!

Provided by Nuclear Rich

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 12

½ cup mayonnaise
¼ cup finely chopped seedless cucumber
1 tablespoon honey
½ teaspoon cayenne pepper
ground black pepper to taste
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves - cut into thin strips
1 cup thick and chunky salsa
1 tablespoon honey
½ teaspoon cayenne pepper
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves

Steps:

  • Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
  • Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
  • Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  • Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
  • Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g

ONLINE ROUND 2 RECIPE - GRILLED CHICKEN AND APPLE WRAPS



Online Round 2 Recipe - Grilled Chicken and Apple Wraps image

Provided by Sandra Lee

Time 10m

Yield 2 servings

Number Of Ingredients 9

Reserved chicken tenders from Grilled Lemon Herb Chicken
Reserved red onion from Steamed Mahi Mahi with Vegetables
Reserved zucchini and squash from Steamed Mahi Mahi with Vegetables
1 apple, peeled and chopped
2 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 flour tortillas

Steps:

  • Chop the reserved chicken and vegetables and mix them all together along with the apple. In a small bowl, whisk together the mayonnaise, mustard, parsley, and salt and pepper, to taste. Toss with the chopped chicken mixture. Divide the mixture among the tortillas, wrap up, and enjoy.

SWEET AND SPICY CHICKEN WRAPS



Sweet and Spicy Chicken Wraps image

Enjoy this tortilla wrap filled with sweet and spicy chicken simmered in Old El Paso® salsa - perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup finely chopped seeded cucumber
2 tablespoons honey
1 tablespoon olive oil or vegetable oil
1 package (1.25 lb) boneless, skinless chicken breast, cut into 1/4-inch-thick strips
2/3 cup Old El Paso™ Thick 'n Chunky salsa, mild
1/2 teaspoon ground red pepper (cayenne)
8 (10 inch) flour tortillas
4 cups loosely packed fresh baby spinach leaves (about 4 oz.)

Steps:

  • In bowl, mix mayonnaise, cucumber and 1 tablespoon of the honey. Cover; refrigerate until needed.
  • In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 to 8 minutes or until chicken is no longer pink in center. Stir in salsa remaining 1 tablespoon honey and the cayenne. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until flavors are blended.
  • Stack 4 of the tortillas in microwave oven. Microwave on High, 20 to 30 seconds or until warm and pliable. Repeat with remaining 4 tortillas.
  • Spread each tortilla with 1 tablespoon of the mayonnaise mixture; layer with 1/2 cup loosely packed spinach leaves and 1/3 cup of the chicken mixture. Roll up tortilla; cut diagonally in half.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Wrap, Sodium 680 mg, Sugar 6 g, TransFat 1/2 g

THAI CHICKEN WRAPS



Thai Chicken Wraps image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 cup water, plus 1/3 cup
3 tablespoons soy sauce
2 pounds, about 5, bone-in chicken thighs
1/2 cup peanut butter, chunky style
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
4 large flour tortillas
2 carrots, grated
1 small cucumber, julienned
2 cups shredded cabbage, (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe)
1/4 cup freshly chopped cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones. Reserve 1/4 cup for Round 2 Thai Chicken Spring Rolls recipe.
  • In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached. Reserve 1/4 cup of the dressing for Round 2 Thai Chicken Spring Rolls recipe.
  • Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half. Reserve 1 cup of vegetables for Round 2 Thai Chicken Spring Rolls recipe.

Related Topics