Mix cooked chicken with dressing mix, sour cream and salsa.
Heat on stove top until hot.
Serve in warm tortillas with toppings such as lettuce, red pepper and black olives.
nto strips.
Grilled chicken method: Spray a large skillet
In large bowl, gently mix all ingredients except tortillas and lettuce.
To make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on High 30 to 45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.
Can keep mixture refrigerated in bowl up to 3 days.
Combine yogurt, ranch dressing mix, chives, and lemon juice in medium bowl. Add chicken and mix well. Spread chicken mixture evenly among nori wraps. Top with spinach, carrots, cucumber ribbons, and avocado. Fold into a wrap and enjoy!
and cook and stir the chicken breast chunks until browned, about
o medium heat.
Brush chicken with oil.
Grill 6
Combine chicken, dressing and vegetables in a bowl; cover and chill 1 to 2 hours. Divide chicken among tortillas and sprinkle with cheese. Fold and serve. Makes 8 wraps.
Put chicken into the crock of a slow cooker.
Stir cayenne pepper sauce and ranch dressing mix together in a bowl until smooth; pour over chicken.
Cook on Low for 6 to 7 hours.
Transfer chicken to a large bowl and use 2 forks to shred chicken into strands.
Strain liquid from slow cooker crock into a bowl to serve on the side.
Spoon chicken into lettuce leaves and roll lettuce around chicken.
igh; grease grate well. Grill chicken, turning as needed for 12
large, broad pan. Boil chicken breasts on medium high for
Spread Ranch dressing on tortillas, then cover with Cheddar cheese. Top with lettuce, sliced tomato and generous helping of chicken breast. Add bacon and roll up, wrap fashion.
Preheat oven to 425\u00b0F.
Lightly spray 8x12-inch cooking pan with vegetable oil cooking spray.
Unroll dough and press into prepared pan.
Bake crust 7 minutes or until it turns slightly brown.
Remove from oven.
Spread dressing over partially baked crust.
Sprinkle wit mozzarella cheese, tomatoes, green onions, chicken and cheddar cheese.
Return to oven for twenty minutes or until cheese has melted.
My kids love this!
Combine chicken, yogurt, tandoori paste and garlic in a shallow dish. Cover and refrigerate for 30 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 5-10 mins, until cooked through. Set aside to cool.
Place spinach, cucumber, onion, carrot, chicken and herbs on each wrap. Top with a little additional yogurt. Roll up and wrap in parchment paper and plastic wrap to secure. Keep chilled.
Heat oven to 350\u00b0F.
Wrap tortillas in foil. Heat in 350\u00b0F oven 10-15 minutes until warm.
Coat large nonstick skillet with cooking spray.Place skillet over med-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper.
Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 TBSP dressing. Roll up tortillas and serve.
Pre heat the oven at 175\u00b0C.
Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
Heat the olive oil in a baking pan.
Place the mix into the pan and cover with foil.
Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
Warm the tortilla wraps.
Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
Drain roasted peppers well, pressing between layers of paper towels; chop.
Stir together roasted peppers, chicken, and next 7 ingredients.
Cover and chill at least 2 hours.
Stir pine nuts, if desired, in chicken mixture.
Spoon evenly over tortillas, and roll up.
These can be eaten as sandwiches, or each roll can be cut into 5 slices and served as appetizers.
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.
Toss romaine, chicken, tomato, corn and cheese.
Combine dressing and salsa.
Pour over romaine mixture.
Spoon salad onto tortillas and roll.
Boil chicken breasts in water until tender (about 1 hour).
Lay out 1 crescent place l small strip of Velveeta at the wide end.
Place a strip of cooked chicken over Velveeta and roll up crescent.
Mix soups, milk, salt, pepper, and shredded cheese together.
Place crescent wraps in 13x9 inch casserole dish.
Pour soup mixture over wraps.
Bake at 350\u00b0 for 30 minutes or until rolls are lightly browned on top.
Serve over rice.
Heat oil & saute onion for 2 minutes.
Add chicken and saute for approx 5 mins, add capsicum and saute until chicken is cooked through.
Add simmer sauce and rice and heat through.
Warm 6 wraps & fill with chicken filling.