Indulge in a culinary journey with our tantalizing Chicken and Vegetable Wrap, a symphony of flavors that will awaken your taste buds. This versatile dish offers a delightful combination of textures and colors, featuring succulent chicken, crisp vegetables, and a zesty sauce wrapped in a soft tortilla. With three variations to choose from, there's a perfect wrap for every palate: the Classic Chicken and Vegetable Wrap, bursting with fresh veggies and a tangy dressing; the Spicy Chicken and Vegetable Wrap, ignited with heat from chili flakes and Sriracha; and the Avocado Chicken and Vegetable Wrap, enriched with creamy avocado and a hint of lime. Each variation promises a unique taste experience, satisfying cravings and leaving you wanting more. Are you ready to embark on this culinary adventure?
Let's cook with our recipes!
CHICKEN AND VEGETABLE WRAP
Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, main course
Time 15m
Yield Two wraps
Number Of Ingredients 12
Steps:
- In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
- Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
- Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 23 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED VEGETABLE AND CHICKEN WRAP
Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the shredded chicken and mayonnaise, if using, and set aside. Drizzle the head of garlic and beet with 1 tablespoon olive oil for each, and wrap each separately in foil. Place in the oven to cook until tender, 45 to 60 minutes. Remove from oven, and let cool. When cool enough to handle, peel beet, and cut into 1/2-inch pieces; set aside. Squeeze garlic from skins; set aside.
- Place the sweet potato, parsnip, 3 tablespoons olive oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Place the mixture in a large roasting pan in the oven, and roast, turning vegetables as necessary, until vegetables are starting to soften, 15 to 20 minutes.
- Meanwhile place zucchini, yellow pepper, red pepper, beans, apple, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Add to the partly roasted vegetables, and continue to roast until vegetables are tender, about 15 minutes more. Remove from oven, and set aside to cool to room temperature.
- Melt the butter in a medium skillet set over medium-low heat. Add the Vidalia onion, and cook, stirring occasionally, until the onion is very soft, about 10 minutes. Remove from heat, and set aside.
- Spread a quarter of the reserved roasted garlic on the center of each wrap. Divide the chicken, reserved beet, and roasted vegetables among the four wraps. Sprinkle each with a quarter of the cheese. Roll each wrap tightly in waxed or parchment paper, and slice in half before serving.
Tips:
- Use fresh, high-quality ingredients: This will ensure that your wraps are flavorful and delicious.
- Don't overcook the chicken: Overcooked chicken is dry and tough. Cook it until it is just cooked through, then remove it from the heat.
- Use a variety of vegetables: This will add flavor, texture, and nutrients to your wraps. Some good options include lettuce, tomatoes, cucumbers, carrots, and bell peppers.
- Use a flavorful dressing: This will help to tie all of the ingredients together and make your wraps even more delicious. Some good options include ranch dressing, Caesar dressing, or honey mustard.
- Wrap the wraps tightly: This will help to keep them from falling apart when you eat them.
- Serve the wraps immediately: This will ensure that they are fresh and delicious.
Conclusion:
Chicken and vegetable wraps are a delicious, healthy, and easy-to-make meal. They are perfect for lunch, dinner, or a snack. With a variety of ingredients to choose from, you can easily customize your wraps to suit your own taste. So next time you are looking for a quick and easy meal, give chicken and vegetable wraps a try. You won't be disappointed!
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