Chicken wrap
  Re: (...)
I would love a tried and true chicken wrap recipe. HELP!!!

I'm craving protein---re: meat!!! chicken and fish are my choices while DH is away-------IDEAS????
"Never eat more than you can lift" Miss Piggy
  Re: Chicken wrap by Roxanne 21 (I would love a tried...)
Here is a favorite. Use coleslaw mix or broccoli slaw mix and any flavor tortilla you want. I buy an already oven roasted turkey breast or chicken works good too!

Turkey curry wraps

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey breast - oven roasted -- cooked
1 bag Coleslaw
1 cup mayonnaise
1/4 cup mango chutney
1 1/2 teaspoons curry powder

Mix Dressing ingredients together.

Layer cut up turkey or chicken breast on tortilla, with Coleslaw mix and

Wrap and eat!

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1827 Calories; 191g Fat (87.7%
calories from fat); 4g Protein; 56g Carbohydrate; 5g Dietary Fiber; 87mg
Cholesterol; 1295mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fruit; 16
1/2 Fat; 1 Other Carbohydrates.

NOTES : Use 1 bag coleslaw mix or one bag brocolli slaw mix.

Use oven roasted turkey breast or chicken breast.

Nutr. Assoc. : 0 0 0 0 0 0 0 0
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Chicken wrap by esgunn (Here is a favorite. ...)
WHOA!!!! IS that calorie count correct??? Kinda hefty for one serving---looks good though
"Never eat more than you can lift" Miss Piggy
  Re: Re: Chicken wrap by Roxanne 21 (WHOA!!!! IS that c...)
Roxanne, I'm pretty sure the reason the calorie count is so high on the chicken wrap is because in the Mastercook program, if you don't put in the number of servings, the program counts it as 1. Since most people aren't going to put a cup of mayo on their wrap, I'm guessing that the recipe is meant for 6 or 8 people. But, I could be wrong, so we'll see what Erin says when she comes back. It does sound good like something my family would enjoy!


"Drink your tea slowly and reverently..."
  Re: Re: Chicken wrap by Mare749 (Roxanne, I'm pretty ...)
That's a reasonable/logical response---thank-you, Maryanne.
I just couldn't imagine ONE wrap that heavy on the calories--I think I would have tried it anyway with lighter versions of the high calorie ingredients.

Still waiting for other ideas----
"Never eat more than you can lift" Miss Piggy
  Re: Re: Chicken wrap by esgunn (Here is a favorite. ...)
ohhh, that sounds good Erin!! Here's another one that really good also.

Moo Shu Chicken Wraps

Recipe By :Rhonda Parkinson, Asian Cooking

1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter) -- warmed
1/3 cup hoisin sauce
2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic -- crushed
2 teaspoons freshly grated ginger
2 teaspoons granulated sugar

Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.

Remove chicken from marinade, discard marinade.

Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.

Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.

To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps.
"A variation on Moo shu pork using chicken breasts and flour tortillas. Leftovers taste great reheated for lunch the next day."


This is good as a lettuce wrap also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Chicken wrap by Roxanne 21 (WHOA!!!! IS that c...)
It is just because I didn't put in the number of servings. And I didn't put in the quantity of Turkey, tortillas and I don't think it recognizes "One bag" colelaw!

They are really yummy!
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Chicken wrap by Roxanne 21 (I would love a tried...)
The problem with reading so many cooking magazines is that I'm always finding "new" recipes and forgetting about the great "old" ones. This is a t&t that I just moved from my mega-file to my "try soon" list. As I recall, this was a great recipe. Except that I ate 1 1/2 wraps and DH had 2 1/2-- no "4 servings" in this recipe!

Spicy Ranch Chicken Wraps

2 teaspoons chili powder
2 teaspoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 1/4 pounds skinned, boned chicken breast, cut into 1/2-inch strips
1/2 cup low-fat buttermilk
1/4 cup light mayonnaise
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
2 jalapeno peppers, seeded and diced
2 garlic cloves, crushed
4 (8-inch) fat-free flour tortillas
3 cups chopped romaine lettuce
1 1/3 cups chopped seeded tomato

Combine the buttermilk and next 5 ingredients (buttermilk through garlic) in a small bowl, and stir well with a whisk.

In a large bowl, combine the first 4 ingredients. Add chicken strips and toss to coat evenly.

Place a large nonstick skillet over medium-high heat until hot. Add chicken, and sauté 2 minutes or until chicken is done. Add the buttermilk mixture; cover and cook 1 minute. Remove from heat.

Warm the tortillas according to the package directions. Spoon about 3/4 cup chicken mixture onto each tortilla, and top each serving with 3/4 cup chopped lettuce and 1/3 cup chopped tomatoes. Roll up wrap.

Yield: 4 servings (serving size: 1 wrap)

CALORIES 362 (20% from fat); FAT 7.9g (sat 1.8g,mono 2.2g,poly 3.2g); PROTEIN 38.7g; CHOLESTEROL 87mg; CALCIUM 84mg; SODIUM 724mg; FIBER 2.9g; IRON 3.4mg; CARBOHYDRATE 32.9g

Cooking Light, JUNE 2000

my cooking adventures
  Re: Chicken wrap by Roxanne 21 (I would love a tried...)
Here is another really good tried and true one! It says salad, but you serve it in pita pockets. Not quite a wrap - but worth trying!

* Exported from MasterCook *

Korean Beef Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb sirloin steak -- trimmed
1/2 pound onions -- chopped coarse
6 tbsp sake or dry sherry
6 tbsp soy sauce
3 tbsp Oriental sesame oil
1 1/2 tsp coarsely ground pepper
1 garlic clove -- minced
1 Tbsp Dijon mustard
2 tsp honey
3 tbsp rice vinegar
3 tbsp soy sauce
3 tbsp sesame oil
6 tbsp vegetable oil
2 tbsp vegetable oil
1/2 lb small mushrooms
1/2 lb snow peas
Pita Pockets for serving
2 cups alfalfa sprouts as an accompaniment

Prepare the marinated beef: in a zip lock bag, combine the ingredients for
the marinade, add beef and onions. Marinate, chilled turning, for 3 hours
or overnight.

Make the dressing: in a large bowl combine the garlic, mustard, honey ,
vinegar, and soy sauce. Add the sesame oil and vegetable oil in a stream,
whisking and whisk until it is emulsified. The dressing may be made 1 day
in advance and kept chilled.

Remove the beef and the onions from the marinade and reserve half the
marinade. In a large skillet heat the 2 tbsp oil over moderately high heat
until it is hot and in it sauté the beef, patted dry, turning it once, for
8 to 10 min for medium-rare meat. Transfer the beef to a cutting board and
let it stand for 10 minutes. The beef may be cooked 1 day in advance and
kept covered and chilled.

In the skillet cook the onions over moderately high heat, stirring, for 5
minutes, or until they are tender but still slightly crisp, and transfer
them with a slotted spoon to a bowl.

Add the mushrooms with the reserved marinade to the skillet, cook them
over moderate heat, stirring until almost all the liquid is evaporate, and
reserve with the onions. The vegetable mixture may be made 1 day in
advance and kept chilled.

Blanch the pea pods in boiling salted water for

3 seconds, drained, patted dry, and strings removed.

Toss the meat, onions, mushrooms and pea pods in the dressing right before
serving. Serve in Pita pockets with the sprouts.

"This was a very good summer meal - lunch or light dinner."
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NOTES : all the compenents can be made a day ahead of time and
then served the next day if needed.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Chicken wrap by foodfiend (The problem with rea...)
Thank you all for the suggestions!! Can always count on you guys!!! Copied and printed all of them---I'll cook up the 4-1/2 breasts I have and try each recipe---FUN!!!
"Never eat more than you can lift" Miss Piggy

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