Best Plum Chicken Wraps Recipes

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CHICKEN WRAPS



Chicken Wraps image

Use your favorite flavor of cheese spread and tortillas to wrap up this filling sandwich. You can serve any extra spread with vegetables as a side dish.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup garlic-herb spreadable cheese
4 flavored flour tortillas of your choice (8 inches), room temperature
4 large lettuce leaves
3 plum tomatoes, cut into thin slices
1 package (6 ounces) thinly sliced deli smoked chicken breast
1 medium cucumber, cut lengthwise into thin slices
1/2 cup shredded carrot

Steps:

  • Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

Nutrition Facts :

CHICKEN LETTUCE WRAPS



Chicken Lettuce Wraps image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

6 large dried Chinese mushrooms
Drizzle of extra-virgin olive oil
1/2 large onion, peeled and finely chopped
2 pounds lean ground chicken
3 tablespoons mirin or white wine
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon oyster sauce
1 tablespoon light soy sauce
One 8-ounce can water chestnuts, chopped
1 clove garlic, peeled and crushed
6 spring onions (scallions), chopped
2 to 3 tablespoons plum sauce
2 to 3 heads radicchio, leaves separated

Steps:

  • Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.
  • Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture.

CALIFORNIA CLUB CHICKEN WRAPS



California Club Chicken Wraps image

I work in a corporate office, and our cafe has a 'wrap station' every Friday and these are a huge hit with everyone. I got hooked so I watched closely and finally made my own version at home; they are so delicious! If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.

Provided by BethAnne923

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 16m

Yield 2

Number Of Ingredients 11

½ cup mayonnaise
½ cup plain yogurt
2 chipotle chiles in adobo sauce, finely chopped
2 large spinach tortillas
½ cup shredded lettuce, or to taste
1 ½ cups shredded Monterey Jack cheese
1 Haas avocado - peeled, pitted, and diced
4 slices cooked bacon, chopped
1 red onion, finely chopped
1 tomato, chopped
2 cooked chicken breasts, cut into chunks

Steps:

  • Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
  • Cook tortillas in the microwave until warm and pliable, about 30 seconds.
  • Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

Nutrition Facts : Calories 1462 calories, Carbohydrate 83.1 g, Cholesterol 173.1 mg, Fat 99 g, Fiber 14.4 g, Protein 65 g, SaturatedFat 29.5 g, Sodium 1776 mg, Sugar 12.6 g

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS



Sheet-Pan Chicken With Roasted Plums and Onions image

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories     poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Steps:

  • Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
  • Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
  • Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
  • When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
  • Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
  • Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

CRISPY CHICKEN WITH PEACHES AND PLUMS



Crispy Chicken with Peaches and Plums image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

8 skin-on, bone-in chicken thighs (about 3 pounds), excess fat trimmed
Kosher salt and freshly ground pepper
1 lemon
3 small shallots
3 cloves garlic
2 peaches
2 plums
1 tablespoon honey
3 sprigs thyme, plus 1 teaspoon thyme leaves

Steps:

  • Preheat the oven to 450˚. Pat the chicken dry with paper towels and season generously with salt and pepper. Arrange skin-side down in a large ovenproof skillet (the chicken will be snug) and place over medium-high heat. Cook until the chicken skin is sizzling, about 5 minutes. Reduce the heat to medium and cook until the skin is very browned and crisp, 8 to 10 minutes (reduce the heat slightly if the chicken is browning too quickly). Transfer the chicken skin-side up to a plate; reserve the skillet.
  • Meanwhile, remove the lemon zest in wide strips using a vegetable peeler, then juice the lemon. Trim and quarter the shallots. Smash the garlic. Cut the peaches and plums into 3/4-inch-thick wedges.
  • Discard all but about 1 tablespoon fat from the skillet. Add the lemon zest, shallots and garlic and cook, stirring, until softened, 2 minutes. Add the lemon juice, scraping up any bits from the bottom of the skillet. Add the peaches, plums, honey and thyme sprigs, season with salt and pepper and stir to combine.
  • Place the chicken, skin-side up, on top of the fruit and transfer the skillet to the oven. Roast until the chicken is cooked through and the fruit is soft and bubbling, about 15 minutes. Discard the thyme sprigs. Divide among plates and top with the thyme leaves.

Nutrition Facts : Calories 560, Fat 32 grams, SaturatedFat 9 grams, Cholesterol 262 milligrams, Sodium 441 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 47 grams, Sugar 15 grams

THAI GLAZED CHICKEN LETTUCE WRAPS



Thai Glazed Chicken Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Steps:

  • Thinly slice the chicken into strips and sprinkle with grill seasoning.
  • Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

MOU SHU CHICKEN WRAPS



Mou Shu Chicken Wraps image

These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with Asian-inspired ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso™ flour tortillas (6 inches in diameter)

Steps:

  • In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes, stirring occasionally, until plums are tender.
  • In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in hoisin sauce, gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.
  • Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with sauce.

Nutrition Facts : Calories 515, Carbohydrate 83 g, Cholesterol 35 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 840 mg

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