Chicken Taco Wraps

Wraps are probably my favorite sandwiches, but this recipe doesn't count as my typical wrap.  It's more of a chicken taco salad pinwheel.  I usually don't like pinwheel sandwiches, but this one is deeeelicious!  You can make these one day ahead of time if necessary or 10 minutes before the party.  The best is a couple of hours before, to let the wraps set.

This calls for shredded chicken breast and you can do it however you'd like.  I've cooked boneless, skinless chicken breast and shredded it myself.  You can shred a pre-cooked rotisserie chicken from the grocery store (not my favorite option).  You can also use shredded chicken in a can because it's so well mixed with delicious seasonings and fresh flavors.  There is also no fat on that chicken.

Again, I'm sorry for the poor quality of the picture.  Still workin on that camera situation!

Chicken Taco Wraps
Adapted from Homemade by Holman

1.5lbs of shredded chicken
Pinch of salt and black pepper
Taco seasoning (to taste)
12oz cream cheese
1 can Rotel tomatoes, drained
1-1/4 cup shredded cheddar or Mexican blend cheese
4-8 diced scallions (green onions)
Handful of diced fresh cilantro
6-8 large flour tortillas (I like the spinach or cheddar-jalapeno)

  1. If starting with raw chicken breasts, cook in skillet with 1 cup of water and some of the taco seasoning, salt, and pepper.  When fully cooked, drain chicken and shred it.  Set to the side to cool.
  2. In a big mixing bowl, mix cream cheese, drained tomatoes, shredded cheese, scallions, and cilantro until fully blended.  Cream cheese should be soft without any lumps.  Add in shredded chicken.
  3. Spread a thin layer over the tortillas, leaving clear 1/4-1/2 of an inch from the edges.  Roll tightly.  Cut off the ends and dispose (I usually snack on these!).  Cut the remaining log into 1-1/2 to 2 inch thick rolls.  Stand on end on a plate for pretty presentation!  Repeat until all the chicken mixture is used.

This certainly makes enough for a crowd, so I wouldn't suggest it for a dinner.  I made it for my book club group and a holiday party, both with about a 10-person hungry crowd.  They loved it, but I still had some leftovers.  They are good as leftovers too!

Enjoy!

Comments

Post a Comment

Popular posts from this blog

Chili Soy Pork

 This particular recipe started as a chicken thigh recipe. However we were making something with chicken already that week and wanted to change it up. I suggested pork, and Jeff immediately decided on pork shoulder. Now, I can't imagine it any other way. Chili Soy Pork Adapted from  here 2lbs pork shoulder, cut into bite sized pieces 1/4 cup soy sauce 2 tablespoons gochujang 2 tablespoons spicy chili sauce 1/4 cup oyster sauce 1 tablespoon garlic powder 1 cup scallions, diced Cut the pork into bite sized pieces and place in a ziplock bag or a bowl Combine soy sauce, gochujang, chili sauce, oyster sauce, garlic and scallions. Whisk together and pour over pork, coating well. Marinate at minimum 1 hour, recommend overnight. Preheat the oven to 425F. Add oil to a hot pan and sear each side of the pork for 1-2 minutes, or until browned. Remove from pan onto a cookie sheet. Cook in the oven for about 20 minutes. Sprinkle with sesame seeds and serve over rice with veggies of your choice.
Read more

The Best Chocolate Chip Cookies Ever

Image
 You read that right: these are THE best chocolate chip cookies ever. I found a basic recipe back when... I'm not even sure now? I think I still lived at home so let's just say it's been well over a decade! Anyway, the recipe was fine but regularly made thin, crispy cookies which are awful (sorry, not sorry). I spent many hours, tears, and pounds of butter throughout the last fifteen-ish years, tweaking the recipe slightly here and there to find just the right balance. I can finally say I have achieve the most perfect cookie, and it's my first real recipe... as in, I created it!  They are chewy and thick, with a crunchy edge and hold up their soft, chewy insides even after being left out overnight. Honestly, I even skip the cookies at the store because I prefer these. Chocolate Chip Cookies 3/4 cup unsalted butter (1.5 sticks), softened 1 cup brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 whole egg 1 egg yolk 2 cups flour 1/2 teaspoon baking soda Pinch
Read more

Oatmeal Bake

Image
Last year for Jeff's first father's day, he sent me this recipe with the caption "All I want for Father's Day."  It's a generic recipe for oatmeal, and you can add whatever you want to it to make it delicious.  I was a little hesitant because oatmeal isn't my favorite breakfast food.  I mean, I'll eat it, but it's not my first choice. Then we had it for breakfast and I was sold.  This is now our go-to breakfast on a Sunday morning, and (for now) we have enough leftover to eat throughout the week.  The best part is, everyone loves it! Oatmeal Bake 3 cups quick oats or old fashioned oats 1 cup brown sugar 1 tsp baking powder 1 tsp salt 1/2 tsp clove 1/2 tsp all spice 1/2 tsp nutmeg 1 tsp cinnamon 1/2 cup vegetable oil 2 eggs, beaten 1 cup milk 1 tsp vanilla *1 can of chopped peaches (NOT drained) *1-1/2 cup dried cranberries Grease 9x13 pan.  Preheat oven to 350*. Mix all the ingredients in a bowl. Bake for 30-35 minutes or
Read more