Receta Wrap, Wrap, Wrap; Wrap it up, I'll Take it.
Notice how the fast food giants like Burger King and McDonalds are now offering a variety of wraps. Wraps are basically another form of the sandwich; another form of a convenient, on the go, can be held with one hand, type of meal. They can be made at home, with the exact ingredients you want, and you can have it your way. This is going to be a simple blog post about making chicken wraps, since this is the type of protein mainly pushed by those giants.
The nice thing about wraps is that you can have many textures inside the bread component (usually a tortilla), so your taste buds and hunger are fulfilled. If you choose grilled chicken, crisp vegetables give you the crunch; but if you choose fried chicken, then softer veggies provide a balance; like I said, have it your way.
When I fry up chicken strips (sliced up boneless, skinless chicken breasts) or chicken tenderloins, the coating I use depends on either what is see in the pantry first (Italian flavored bread crumbs or Panko), or how much crunch I want in the final product. For chicken wraps, it has to be ultra crunchy, so I'm going to be using Panko. (Link to recipe)
I'll be giving you an idea for three wraps: All American, California and Mexican. All three will have chopped lettuce and diced tomatoes, and that's as basic as I'm getting with those vegetables. While I'll tell you what I put in these versions of wraps, your version can be what I suggest, or anything your heart desires. In the photo is a general idea of what goes into making a wrap, besides the proteins and vegetables; some type of shredded or grated cheese, a sauce which offers moisture, flavor and smooth texture, and the wrap. Although I used a 10 inch flour tortilla for each, a flavored tortilla such as spinach or red bell pepper can work just as well. For the chicken strips I recommend only two, since the tenderloins or tenderloin sized strips are on the large size. You're also going to notice that I do not put amounts for most of the ingredients since it all depends on how much the maker of the wrap wants inside. A lot of decision making pressure, I know, but I'm sure you can handle it.
All AmericanCaliforniaMexican All American Chicken Wrap
Ingredients:
- chopped lettuce
- diced tomatoes
- honey mustard dressing/sauce
- 2 chicken strips
- 4 slices crisp bacon
- cheese
- California
- Ingredients:
- chopped lettuce
- diced tomatoes
- green goddess dressing (if you can't find this, use cucumber dressing)
- 2 chicken strips
- 4 slices avocado
Instead of lettuce and tomatoes, my hubby prefers bean sprouts and peeled, sliced cucumbers.
Mexican
Ingredients:
chopped lettuce
diced tomatoes
spicy ranch dressing
cheese
2 chicken strips
jalapeno slices
Preparation:
Lie the tortilla on a flat surface. Place a layer of lettuce and diced tomatoes first to create a barrier; the crisp chicken won't poke holes through the tortilla. When putting down dressings/sauces, use a bottle with a nozzle to control the flow; in a right to left (or vice versa) motion, draw a line over the lettuce, tomatoes, and onto the exposed tortilla surface also (helps hold the cheese in place). Put down the chicken strips and whatever other toppings desired.
Fold the bottom end of the tortilla over the fillings, but not so tight against them that the tortilla will begin to break. Fold over one side, tucking in the corner piece that will be sticking out from the folded bottom. Now depending on how much you've put in as filling, you can either roll the tortilla to close up the other side; or fold the other side over to finish enclosing the ingredients (tuck in that other bottom corner).
Now open your mouth wide and enjoy!
Mary Cokenour