ach biscuit. Arrange about 3 chicken breast strips crosswise on center
Boil chicken.
Cut in desirable sizes.
Wrap crescent rolls around chicken pieces.
Place in oblong casserole dish (crescents not touching).
Mix soups, cheese and milk.
Heat soup mixture in microwave for about 5 minutes, stirring halfway through.
Pour over chicken wraps.
Bake at 350\u00b0 for 30 minutes or until crescent tops are golden brown.
Serve over rice.
killet over medium heat, cook chicken until no longer pink and
he tandoori paste. Add the chicken, turning to coat in the
regano on a plate. Dredge chicken in flour, shaking off excess
ong with tarragon and truss chicken loosely.
(See Tip)
In a shallow bowl, combine oil and spices. Season to taste. Add chicken, turning to coat. Set aside to marinate for 30 mins then thread onto skewers.
Oil a frying pan and place over medium-high heat. Cook chicken for 4 mins per side, until browned and cooked through. Place in a serving bowl.
Place remaining ingredients in separate serving bowls. Let guests assemble wraps as desired.
Separate crescent rolls and place a small amount of diced chicken in center of each roll.
Roll up and tuck sides in.
Place the 8 chicken wraps in a baking dish.
Heat all other ingredients in a saucepan.
Pour over the wraps.
Bake at 375\u00b0 for 35 minutes until wraps are brown.
order around edges, then arrange chicken and rice mixture down the
When you have saved enough chicken bones, its time to make
killet over medium heat. Cook chicken breasts in the hot oil
Preheat oven to 350F (180C).
Spread 1/2 cup of salsa in the bottom of a 9X13 inch baking dish.
whisk together undiluted soup, sour cream and hot sauce.
stir in green onions, chicken and 1/2 cup of cheese.
divide the mixture evenly amongst the tortillas and roll up burrito style.
place all the wraps in the baking dish, seam side down.
spread the remaining salsa over the wraps and sprinkle with the remaining cheese.
bake for 30-35 minutes, uncovered, until cheese is golden.
enjoy :).
ach tortilla (these make big wraps - we are a family of
Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Grill chicken and season with favorite seasonings. Shred lettuce and chop tomatoes. Cook bacon and then chop.
In a large pan, heat tortillas for about 1 minute on each side until warm and flexible.
Begin assembling wraps. First spread a little bit of ranch dressing on the tortilla then add some shredded lettuce and some tomato.
Add some bacon and some of the chopped chicken. Than add on the shredded cheese.
Drizzle some more ranch dressing over the top and begin to wrap into a wrap.
Serve and eat!
ooker with cooking spray; place chicken in slow cooker. Stir together
Mix honey, soy sauce, cornstarch, and garlic together in a small bowl.
Heat oil in a large skillet over medium heat. Cook and stir chicken until no longer pink, 5 to 8 minutes. Pour honey mixture over chicken; cook and stir until sauce thickens and coats chicken, 3 to 5 minutes.
Divide warm rice among tortillas; spoon chicken on top. Cover chicken with carrots. Roll up wraps.
f mixture to serve with wraps.
2. Spray 10 inch
owl and toss.
Sprinkle chicken with 1/2 teaspoon black
Coat chicken in flour, shaking off excess. Dip into egg then into crumbs, pressing firmly. Chill for 15 mins.
Heat oil in a large frying pan on medium. Cook chicken in batches for 2-3 mins each side, until golden and cooked through. Drain on paper towels. Cool slightly, then slice.
Top each tortilla half with a lettuce leaf, a slice of cheese and the chicken. Drizzle with mayonnaise. Roll up to enclose. Wrap in baking paper and tie with kitchen string.