Best Chicken Veggie Wraps Recipes

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VEGGIE CHICKEN WRAPS



Veggie Chicken Wraps image

I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!-Jolene Britten, Gig Harbor, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 carton (8 ounces) spreadable garden vegetable cream cheese
4 flour tortillas (8 inches)
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Steps:

  • Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.

Nutrition Facts :

VEGGIE CHICKEN WRAPS



Veggie Chicken Wraps image

This easy and delicious recipe came from Jolene Britten of Gig Harbor, Washingon. It was published in Taste of Home magazine, and she says she likes to make them for picnics in the park, also making large batches and cutting them into slices to put on platters for large gatherings.

Provided by Juliesmom

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces spreadable cream cheese with vegetables
4 8-inch flour tortillas
2 cups shredded romaine lettuce
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Steps:

  • Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
  • Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
  • Roll the tortillas up tightly, cut in half, and serve.

CHICKEN VEGGIE WRAPS



Chicken Veggie Wraps image

"I gathered bits and pieces of things I like about Southwest cooking to come up with this economical recipe. Serve with a green salad and vinaigrette dressing for a refreshing meal." Kendra Katt - Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups uncooked instant rice
1 medium tomato, chopped
2 cans (4 ounces each) chopped green chilies
7 tablespoons lime juice, divided
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
3 teaspoons canola oil, divided
1 large onion, halved and sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
3 garlic cloves, minced
1 tablespoon brown sugar
6 flour tortillas (8 inches), warmed

Steps:

  • Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice., Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. , In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through. , Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 395 calories, Fat 8g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 646mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.

SESAME CHICKEN VEGGIE WRAPS



Sesame Chicken Veggie Wraps image

I'm always on the lookout for fast, nutritious recipes that will appeal to my three little kids. They happen to love edamame, so this is a smart choice for those on-the-go days. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

1 cup frozen shelled edamame
DRESSING:
2 tablespoons orange juice
2 tablespoons olive oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
WRAPS:
2 cups fresh baby spinach
1 cup thinly sliced cucumber
1 cup fresh sugar snap peas, chopped
1/2 cup shredded carrots
1/2 cup thinly sliced sweet red pepper
1 cup chopped cooked chicken breast
8 whole wheat tortillas (8 inches), room temperature

Steps:

  • Cook edamame according to package directions. Drain; rinse with cold water and drain well. Whisk together dressing ingredients., In a large bowl, combine remaining vegetables, chicken and edamame; toss with dressing. Place about 1/2 cup mixture on each tortilla. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 214 calories, Fat 7g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 229mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 12g protein. Diabetic Exchanges

SESAME CHICKEN VEGGIE WRAPS



Sesame Chicken Veggie Wraps image

I'm always on the lookout for fast, nutritious recipes that will appeal to my three little kids. They happen to love edamame, so this is a smart choice for those on-the-go days. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by @MakeItYours

Number Of Ingredients 16

1 cup frozen shelled edamame
DRESSING:
2 tablespoons orange juice
2 tablespoons olive oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
WRAPS:
2 cups fresh baby spinach
1 cup thinly sliced cucumber
1 cup fresh sugar snap peas, chopped
1/2 cup shredded carrots
1/2 cup thinly sliced sweet red pepper
1 cup chopped cooked chicken breast
8 whole wheat tortillas (8 inches), room temperature

Steps:

  • Cook edamame according to package directions. Drain; rinse with cold water and drain well. Whisk together dressing ingredients., In a large bowl, combine remaining vegetables, chicken and edamame; toss with dressing. Place about 1/2 cup mixture on each tortilla. Fold bottom and sides of tortilla over filling and roll up.

BAKED CHICKEN, VEGGIE & CHEESE WRAPS



Baked Chicken, Veggie & Cheese Wraps image

A recipe I created that's almost like a cross between calzones and burritos. I sometimes serve these with hot marinara sauce if I want to satisfy a pizza craving, as it's a great healthy substitute for that.

Provided by rpgaymer

Categories     One Dish Meal

Time 45m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil, divided
1 lb broccoli, chopped into bite-size pieces
4 -5 tablespoons sun-dried tomatoes, chopped
4 cups baby spinach leaves, tightly packed
3 cups cooked chicken breasts, chopped or shredded
1/2 cup cottage cheese
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup blue cheese, crumbled
1/2 teaspoon italian seasoning
1/2 teaspoon black pepper
1 teaspoon garlic salt
6 (10 inch) flour tortillas

Steps:

  • Preheat oven to 350°F.
  • Heat the olive oil in a large pan over medium-high heat. Add broccoli and sun-dried tomatoes, and saute for 5 minutes.
  • Add the baby spinach, and cook until wilted, about 2-3 minutes.
  • Remove pan from heat. Add rest of ingredients, except for the tortillas and rest of oil, and stir to combine well.
  • Place about 1-1/3 cups of the chicken mixture in each tortilla. Roll into a wrap/burrito, and place on a sprayed baking pan seams side down. Brush the wraps with the remaining olive oil.
  • Bake at 350F for 25 minutes, or until the tortillas are lightly browned and crispy. Let stand for at least 10 minutes, because filling will be hot!

Nutrition Facts : Calories 555.1, Fat 24.3, SaturatedFat 8.6, Cholesterol 84.9, Sodium 988.9, Carbohydrate 44.8, Fiber 4.9, Sugar 4.2, Protein 39.4

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