Chicken Wrap. Chicken Wraps 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. Chicken Caesar Wrap recipe is a healthy chicken wrap recipe especially when it comes to utilizing especially leftovers.
Keep it light with this easy and delicious Chicken Wrap recipe filled with fresh lettuce, grated cheese, juicy chicken, tomato, red onion, optional cilantro and more!
This Chicken Wrap is one of my favorite summer lunches.
Wraps feel more substantial than a salad, lighter than a sandwich, but just as fulfilling!
You can cook Chicken Wrap using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chicken Wrap
- Prepare 1/2 cup of mayonnaise.
- You need 1/4 cup of finely chopped seedless cucumber.
- Prepare 1 tablespoon of honey.
- It's 1/2 teaspoon of cayenne pepper.
- It's 1 pinch of ground black pepper to taste.
- Prepare 2 tablespoons of olive oil.
- You need 1 1/2 pounds of skinless, boneless chicken breast halves - cut strips.
- It's 1 cup of thick and chunky salsa.
- You need 1/2 teaspoon of cayenne pepper.
- You need 8 (10 inch) of flour tortillas.
- You need of Salt as your taste.
Remove from skillet; cut into thin strips. Mix mayonnaise and Parmesan cheese in bowl. Top each tortilla with lettuce, chicken, tomato, basil and croutons. Cook chicken in a large skillet over medium-high heat.
Chicken Wrap step by step
- (10 ounce) bag baby spinach leaves 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.
- 8 serving.
Remove chicken from heat and let cool. Wrap chicken with crunchy romaine lettuce, bacon, croutons, and Caesar dressing all wrapped in a flour tortilla! Roasted Red Pepper and Chicken Wrap. Slice chicken breast into several long, thin strips. In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt.
