Foodie Friday: Wrap Recipes
|Greek Grilled Chicken & Hummus Wrap|
Via Cooking Classy
Greek Grilled Chicken & Hummus Wrap
Yield: 4 large wraps
1 1/2 lbs bonless skinless chicken breasts
Salt and freshly ground black pepper
6 Tbsp Greek vinaigrette dressing
4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
3 cups chopped romaine lettuce
2 medium roma tomatoes, diced
1 medium cucumber, peeled and diced
1/2 cup (2.5 oz) feta cheese, crumbled
Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 - 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.
To assemble wraps spread about 3 Tbsp hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.
For the homemade hummus - to a food processor add 1 (14.5 oz) can drained chick peas, 3 1/2 Tbsp drained chickpea liquid or water, 3 Tbsp tahini, 2 1/2 Tbsp fresh lemon juice, 2 Tbsp olive oil, 1 clove garlic sliced, 1/2 tsp salt, 1/4 tsp cumin. Pulse until smooth (it will take about 3 - 5 minutes depending on your food processor). Season with more salt to taste if desired and add more liquid if needed.
|Southwest Ham Wrap|
Via Budget Savvy Diva
Yield: 5 servings
Smithfield Hickory Smoked Quarter Boneless Sliced Ham
1 Cup of Cheddar Cheese
8 oz of Cream Cheese
1/2 Red Bell Pepper - Diced
1/2 Green Bell Pepper
1/2 Red Bell Pepper - Sliced
1/2 Cup of Roma Tomatoes Chopped
Tortillas - 10 Inches - 5
oz of cream cheese and added cheese and tomatoes. I mix it very well
Using a 10 inch flour tortilla I placed the spread on half of the tortilla and the other half the Smithfield Anytime Favorites sliced ham.
Add all your favorite fillings - try and go for fresh and seasonal veggies
Roll and Cut and enjoy! This recipe makes enough for 5 servings or 10 wraps halves
|Mexican Chopped Tuna Salad Wrap|
Via Kim's Cravings
Mexican Chopped Tuna Salad Wrap
Prep time: 20 mins
Total time: 20 mins
Serves: 13, 1 cup servings
For the salad:
2 (5 oz.) cans tuna
1 red bell pepper, diced
1 can black beans, drained & rinsed
1 can sliced black olives, drained
1 can sweet yellow corn, drained (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
1 heart of romaine lettuce, chopped well
1/4 cup cilantro, chopped
2 ripe avocados or 1 large Haas avocado, diced
For the dressing:
2/3 cup nonfat plain Greek yogurt
1/3 cup mayo (or use additional Greek yogurt)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp garlic salt
1 tbsp taco seasoning
In a large bowl, combine all salad ingredients together.
In a small bowl stir all dressing ingredients together.
Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.
Serve in a wrap, over greens or dip style with tortilla chips. Enjoy!
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