Italian Chicken Wraps
May. 3rd, 2021 01:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeIt is afternoons for me once again, so I went with another lunch food this week. This recipe for Italian Chicken Wraps came from the Tasteofhome Contest Winning Annual Recipes 2010 cookbook.
Ingredients
1 package (16 ounces) frozen stir-fry vegetable blend
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 cup fat-free Italian salad dressing
3 tablespoons shredded Parmesan cheese
6 flour tortillas (8 inches), room temperature
Directions
1. In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer, uncovered, for 3-4 minutes or until heated through.
2. Spoon about 3/4 cup down center of each tortilla; roll up tightly. Yield: 6 servings
Thoughts and Variations
My regular grocery store didn't have an easily identifiable "stir-fry vegetable blend" so I have no idea what this recipe originally intended. My choices were a Thai-style stir fry blend, a Chinese-style stir fry blend, a Portuguese mix, an Italian mix, or a Parisian mix. Since these are "Italian" chicken wraps, I went with the Italian vegetable blend (which included sliced carrots, romano beans, zucchini, red bell peppers, and lima beans) and then prepared it using the pan fry instructions on the Thai package. I also could not find the ready-to-use chicken strips, so I sliced and pan fried two chicken breasts instead (it was a package of 4 chicken breasts weighing 28 ounces, so the two I used were hopefully about 14 ounces total, which is close to the amount in the recipe). I used reduced fat Zesty Italian dressing because that's what the store had, and I used a bit more than a quarter cup of Parmesan cheese, since I had to grate mine from a brick and that made easier measuring.
It came together pretty quickly and the most complicated part of this recipe was trying to find the packaged ingredients listed. I don't know that I made the best choice in vegetable blends, because they aren't my favourite vegetables, but they did seem to mix relatively well with the Italian dressing and the Parmesan cheese. The warm dressing was a nice change, although I'm not sure you actually need the whole 1/2 cup that the recipe states. There is a lot of flexibility in this recipe, and I could see using this as a starting point for all kinds of wraps in the future if I'm looking for a quick lunch that's not sandwiches.
Ingredients
1 package (16 ounces) frozen stir-fry vegetable blend
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 cup fat-free Italian salad dressing
3 tablespoons shredded Parmesan cheese
6 flour tortillas (8 inches), room temperature
Directions
1. In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing, and cheese. Simmer, uncovered, for 3-4 minutes or until heated through.
2. Spoon about 3/4 cup down center of each tortilla; roll up tightly. Yield: 6 servings
Thoughts and Variations
My regular grocery store didn't have an easily identifiable "stir-fry vegetable blend" so I have no idea what this recipe originally intended. My choices were a Thai-style stir fry blend, a Chinese-style stir fry blend, a Portuguese mix, an Italian mix, or a Parisian mix. Since these are "Italian" chicken wraps, I went with the Italian vegetable blend (which included sliced carrots, romano beans, zucchini, red bell peppers, and lima beans) and then prepared it using the pan fry instructions on the Thai package. I also could not find the ready-to-use chicken strips, so I sliced and pan fried two chicken breasts instead (it was a package of 4 chicken breasts weighing 28 ounces, so the two I used were hopefully about 14 ounces total, which is close to the amount in the recipe). I used reduced fat Zesty Italian dressing because that's what the store had, and I used a bit more than a quarter cup of Parmesan cheese, since I had to grate mine from a brick and that made easier measuring.
It came together pretty quickly and the most complicated part of this recipe was trying to find the packaged ingredients listed. I don't know that I made the best choice in vegetable blends, because they aren't my favourite vegetables, but they did seem to mix relatively well with the Italian dressing and the Parmesan cheese. The warm dressing was a nice change, although I'm not sure you actually need the whole 1/2 cup that the recipe states. There is a lot of flexibility in this recipe, and I could see using this as a starting point for all kinds of wraps in the future if I'm looking for a quick lunch that's not sandwiches.
no subject
Date: 2021-05-04 07:42 am (UTC)Absolutely. Plus, since all the main ingredients are frozen, it’s easy to make just enough for a meal or two, rather than a whole weeks’ worth. Personally, I get tired of / annoyed by eating the same thing day after day, so having variety while still keeping it simple is definitely a good thing. =]
no subject
Date: 2021-05-04 04:47 pm (UTC)I waiver back and forth on that front. Variety is nice, but if I only cook enough for one or two meals, then I have to cook at least three times a week, instead of just once. I usually end up just trying to vary things from week to week, rather than within the week.
no subject
Date: 2021-05-04 10:21 pm (UTC)See I love to cook. I rarely follow recipes, but I love to cook. That’s why most of what you’d see from me is recipes for soup - that’s the one thing where I follow more closely to a recipe, at least the first time. Other things I use recipes more for inspiration, and then I wing it.
no subject
Date: 2021-05-04 10:43 pm (UTC)no subject
Date: 2021-05-05 12:24 am (UTC)Baking - not my deal. Too much detail to get things to turn out right.
Guess when I comes to the kitchen we’re like ying and yang. =]
no subject
Date: 2021-05-08 01:40 am (UTC)Looks like it :)