Time 1h15m Yield 3 chicken breasts = 6 wraps (approximately) Number Of Ingredients 7 Steps:
Mix chili powder, salt and cumin. Rub chicken, wrap with plastic wrap and place in fridge for about 1 hour. Fire up the grill and cook the chicken, 5-6 minutes of indirect heat on one side and 3-4 minutes on the other side. Let set 5-10 minutes Slice on the diagonal Add sour cream to a bowl and add 2-3 tablespoons Pico de Gallo, mix well Lay out wrap, spoon dressing on, then layer with chicken and coleslaw mix
Time 2h30m Yield 4 Number Of Ingredients 15 Steps:
Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours. Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper. Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.
Time 20m Number Of Ingredients 11 Steps:
In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
Time 30m Yield 10 Number Of Ingredients 10 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning. Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces. Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.
Time 25m Yield 2 servings. Number Of Ingredients 7 Steps:
Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce. Set aside. Coat chicken with chili powder. Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink. Cut into thin slices. Wrap tortillas in plastic wrap. Microwave on high 1 minute. For each sandwich, place cheese, down the center of one tortilla. Top with chicken breast slices, and then bean mixture. Roll up tightly;secure with wooden pick in two places, cut in half.
More about “southwestern grilled chicken wraps recipes”
Time 25m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Prepare chicken as directed on package. Meanwhile, spread 1 tbs each ranch and picante over each tortilla. Place chicken down center of each tortilla, layer with lettuce, tomato and cheese. Roll up tortillas.
