I just love the hot stuff and try to come up with new variations :-) This is so easy!
1 lb skinless, boneless chicken thighs (breasts if you prefer), diced or ground
1/4 cup butter
1/4 cup Durkee or Frank's hot sauce
4 flour tortillas
2 cups lettuce, shredded
1/2 cup blue cheese dressing (My favorite is Marie's found in the produce section)
Heat the butter and hot sauce in a large skillet over medium high heat. Place the chicken in the skillet and cook while stirring until the chicken is no longer pink. Drain. Place equal amounts of chicken in the center of the tortillas. Top with lettuce, dressing and wrap burrito style.
Flour tortillas with a black bean and corn mixture, combine with chicken breasts to make one nutritious meal. I always add sour cream.
We visited a nutritionist for our daughter and he recommended black beans for their healthy vitamin content. One cup of canned black beans will give you almost half of what the USDA has determined as your daily fiber need. In addition to that, black beans are loaded with protein, folate, magnesium and antioxidants; about 10 times the antioxidants of oranges!
Approximate Time:20 minutes
Yield: 4 servings
1 tub sour cream
1 15 ounce can of black beans, drained
1 8 3/4 ounce can whole kernel corn, drained
1/2 cup chopped sweet red pepper
3 Tbsp lime juice
2 Tbsp minced fresh cilantro
4 boneless, skinless chicken breast halves
1/2 Tbsp chili powder
4 ten inch flour tortillas
6 slices Monterey jack cheese cut in halves
In a bowl, combine beans, corn, pepper, lime juice, and cilantro; set aside.
Coat chicken with chili powder.
Grill over medium heat for 6 minutes per side or until no longer pink.
Cut chicken into thin slices.
Wrap tortillas in plastic wrap. Microwave on high power for 1 minute.
Take out tortillas. Remove from plastic wrap.
For each sandwich, place 3 cheese slice halves down center of one tortilla.
Top the 3 cheese halves you just put on the tortilla with chicken slices.
Spread bean mixture over chicken slices.
Spread a good bit of sour cream on top of the chicken and roll up tightly, or/and you can put the dollop of sour cream on top of the tortilla.
3/4 lb. skinless, boneless chicken thighs or breasts, cut into very small bite size pieces
1/2 cup mild salsa
4 (10 inch) room temperature flour tortillas (keep in bag until wrapping to keep moist)
4 large butter lettuce leaves
Mix together the mayonnaise, cucumber, 1/2 of the honey, 1/2 of the cayenne pepper, and pepper to taste in a bowl. Cover and refrigerate.
Heat the olive oil in a skillet over medium high heat and cook chicken, while stirring, until they are beginning to turn golden. Stir in the salsa and remaining honey and cayenne pepper. Reduce the heat to medium low and simmer, stirring occasionally, for about 5 minutes.
Spread each tortilla evenly with the refrigerated mixture, top with a butter lettuce leaf in the center of each tortilla and evenly spread chicken mixture onto each butter leaf.
I love spicy foods, so this recipe is a favorite! It's quick and easy too.
2 chicken breasts or 1/2 lb. chicken tenderloins
1/2 cup wing sauce
1/2 packet Shake ‘N Bake Extra Crispy Coating
4 whole wheat tortillas (8 inch)
4 Tbsp. fat free chunky blue cheese dressing or ranch dressing if desired
Cut chicken into strips and place in resealable bag with wing sauce. If using tenderloins, just place them in resealable bag with wing sauce. Put in fridge while gathering other ingredients.
Preheat oven to 400°F. Line a baking pan or sheet with foil and spray with cooking spray. Put Shake and Bake in bag provided and add chicken strips a few at a time to coat evenly. Place in baking pan and spray top of chicken lightly with cooking spray. Bake for 20 minutes.
Place amount of lettuce desired on tortilla and top with baked chicken strips. Top with 1 Tbsp. salad dressing per wrap. Can drizzle with more wing sauce if you want it spicier. Roll up tortilla and enjoy! Serve with carrot sticks and/or celery.
These turned out so amazing that I had to share them!
1 lb. chicken breast
3 Tbsp. Italian Dressing
1/2 cup BBQ sauce (or steak sauce)
4 tortillas (10 inch)
1 cup cheddar cheese
1 tomato chopped
Heat grill to medium (I used my George Foreman). Brush chicken with dressing and grill 6-8 minutes on each side or until done. Brush with 1/4 cup of sauce for the last few minutes; cut chicken into strips or pieces.
Spoon remaining sauce down over the tortillas; top with chicken, cheese and tomatoes. Roll up burrito style. Grill seam side down, for a few minutes until golden brown.
15 Minutes Preparation Time 10 Minutes Cooking Time
Cook chicken strips or chicken breasts, enough to serve as many people as you are feeding, as preferred. Chop into cubes or small pieces; add chopped onion, green pepper, mushrooms, any kind of vegetable you prefer. Add enough mayonnaise to mix chicken mixture together, add grated cheese and sprinkle with basil leaves. Spread on slightly browned tortillas as many as needed, either roll or leave flat and heat in oven till cheese is melted. Yum!
Share Your Feedback: Once you try any of the above solutions, be sure to come back and give a "thumbs up" to the solution that worked the best for you. Do you have a better solution? Click "Share a Solution" above!
Do you have a question related to this page?
Chicken Burrito Bundles
2 cups chopped cooked chicken
1 package taco seasoning mix
1(16 oz.) can refried beans
6 (8 inch) flour tortillas
1 (8 oz.) package shredded sharp cheddar cheese
3 plum tomatoes, diced
1 small onion, diced
Preheat oven to 350 degrees F.
Place chicken and seasoning mix in a large heavy duty zip-top plastic bag, seal bag and shake to coat. Spread beans down center of tortillas. Top with chicken, cheese, tomatoes and onion; roll up. Wrap each in aluminum foil.
Bake at 350 degrees F for 15 minutes. Serve with Salsa. Makes 6 servings.