Best 3 Chicken Feta Cheese And Sun Dried Tomato Wraps Recipes
Feast your taste buds on a culinary journey with our tantalizing Chicken Feta Cheese and Sun-Dried Tomato Wraps! These delectable wraps are bursting with flavors and textures, making them the perfect appetizer, lunch, or light dinner option. Savor the tender chicken, creamy feta cheese, tangy sun-dried tomatoes, and a delightful blend of herbs and spices, all wrapped in a soft and fluffy tortilla. Elevate your meal with our two irresistible variations: the Classic Chicken Wrap, featuring a harmonious balance of flavors, and the Spicy Chicken Wrap, which brings a fiery kick to the party. Both recipes are incredibly easy to follow and promise a mouthwatering experience that will leave you craving more.
Let's cook with our recipes!
CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS
* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
- To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
- To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
SUN DRIED TOMATO FETA STUFFED CHICKEN
Amazingly flavorful pan-grilled chicken that is stuffed with a mixture of sun-dried tomatoes and feta cheese and rubbed with fresh pesto.
Provided by Lyuba Brooke
Categories dinner Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
- In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
- Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
- Rub each chicken with about a tablespoon of pesto.
- Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
- Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.
Nutrition Facts : Calories 409 kcal, Carbohydrate 12 g, Protein 42 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 128 mg, Sodium 585 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ANGEL HAIR WITH FETA AND SUN-DRIED TOMATOES
My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible.
Provided by NICOLEFAUSTHUNT
Categories Everyday Cooking Vegetarian Side Dishes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
- Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 369 calories, Carbohydrate 39.2 g, Cholesterol 34.1 mg, Fat 17.5 g, Fiber 3.5 g, Protein 15.6 g, SaturatedFat 7 g, Sodium 808.6 mg, Sugar 6.3 g
Tips:
- Choose ripe and flavorful sun-dried tomatoes. You can use oil-packed or dry-packed tomatoes. If using oil-packed tomatoes, drain them well before using.
- If you don't have any sun-dried tomatoes on hand, you can substitute chopped fresh tomatoes or roasted red peppers.
- Use a good quality feta cheese. Feta is a brined cheese, so it can be quite salty. If you find your feta is too salty, you can rinse it under cold water before using.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about half the amount of dried herbs as you would fresh herbs.
- You can also add other ingredients to your wraps, such as cooked chicken, roasted vegetables, or avocado.
- Serve your wraps immediately or store them in the refrigerator for later.
Conclusion:
These chicken, feta cheese, and sun-dried tomato wraps are a delicious and easy lunch or dinner option. They're packed with protein, healthy fats, and vitamins. Plus, they're easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and healthy meal, give these wraps a try!
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