#chickenwraps

Spicy Portuguese Chilli Chicken Wrap

Crispy chicken wrapped in soft tortillas with charred chillies and a heat that builds with each bite. The Portuguese spice blend transforms simple ingredients into something that tastes far more complex than the thirty minutes it takes.

Waldorf chicken salad wraps.

On busy days, these Slow Cooked Chicken Caesar Wraps are an easy and tasty way to eat. A tasty filling for warm tortillas is chicken that has been cooked in Caesar dressing with traditional Caesar salad ingredients.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Caesar salad dressing. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 8 large flour tortillas. 2 cups shredded romaine lettuce. 1 cup cherry tomatoes, halved. 1/2 cup croutons.

Instructions: Put chicken breasts in the crock pot. Place Parmesan cheese, garlic powder, black pepper, and salt in a bowl. Add Caesar dressing and mix well. Spread the dressing over the chicken. Keep the lid on and set the heat to low. Cook for 4 to 6 hours, or until the chicken is soft and fully cooked. Use two forks to shred the chicken. You can heat the tortillas up in a pan or the microwave. On each tortilla, put shredded lettuce, cherry tomatoes, croutons, and shredded chicken. If you want, you can add more Caesar dressing on top. Tuck the sides of the tortillas in to hold the filling in place as you roll them up. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the flavors of Morocco with these Spiced Moroccan Chicken Wraps. The grilled chicken, marinated in a Moroccan spice blend, is perfectly complemented by a refreshing yogurt sauce and fresh vegetables. A delightful combination of spices and textures in a convenient wrap!

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons Moroccan spice blend. 2 tablespoons olive oil. 4 large whole wheat tortillas. 1 cup plain Greek yogurt. 1/2 cup diced cucumber. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup chopped red onion. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves for garnish.

Instructions: To make a marinade, mix the Moroccan spice mix with olive oil in a bowl. Put the chicken breasts in a plastic bag that can be closed again and again, and pour the marinade over them. Close the bag and rub the chicken with the marinade. Put it in the fridge for at least 30 minutes or overnight to let the flavors blend. Set a grill or grill pan over medium-high heat to get it hot. The chicken breasts should be cooked all the way through and charred after about 6 to 7 minutes on each side. Take them off the heat and let them cool down for a few minutes. Then cut them into strips. Add Greek yogurt, diced cucumber, diced tomatoes, chopped cilantro, chopped red onion, lemon juice, salt, and pepper to another bowl. This is where the yogurt sauce will be made. Combine well. You can warm the whole wheat tortillas up in the oven or on a griddle. Put a lettuce leaf on top of each tortilla, then add sliced chicken that has been spiced with Moroccan flavors. Finally, cover with the yogurt sauce mixture. Roll the tortilla up tightly to make a wrap. Fold the sides in and roll it up. Spiced Moroccan Chicken Wrap is ready to eat right away.

Prep Time: 30 minutes

Cook Time: 15 minutes