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Make the healthy sauce for wraps. Add 1/4 cup chopped cilantro, 1/2 cup Plain Greek Yogurt, the juice of 1 lime and 1/4 tsp ground cumin to a small bowl. Mix to combine. Store in the fridge until ready to use. Assemble the healthy chicken wraps. Add some of the rotisserie chicken, spinach, avocado slices, tomato, and pepper jack cheese to a.
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1. Add the BBQ sauce and mayo (if using) in a line down the middle of the tortilla. 2. Then add the shredded cheese, chopped BBQ chicken, chopped red onions and spinach. 3. Tuck sides in and roll up like a wrap. 4. Spray a skillet with cooking spray (or add a little olive oil) and set to medium-high heat.
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Instructions. Place the sauce ingredients into a small jar and shake vigorously to combine. Heat the sesame oil in a large pan over medium-high heat. Cook the chicken until golden and cooked through, around 8-10 minutes, stirring occasionally. Add the mushrooms and continue to cook for 5 minutes, until softened.
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10. Thai Chicken Collard Wraps (keto + low carb) These keto wraps are a fantastic low-carb lunch or dinner option, and they're perfect for the Thai lovers out there. I just know you'll love the variation of collard greens, tender chicken, and that dreamy peanut dipping sauce.
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Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken along with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions. Serve chicken lettuce wraps immediately.
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7. Chicken Avocado Wrap. When you're craving a quick dinner or lunch with whole and fresh foods, this wrap recipe will surely satisfy. With just over 300 calories, healthy fats, crunchy raw veggies, soft avocado, protein-loaded shredded chicken, and a taste that knocks your socks off, this wrap is a real keeper. 8.
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Add the onions, garlic, and ginger. Continue cooking for 3-5 minutes, until the chicken is cooked through. Return the mushrooms and bell peppers to the skillet. Add the water chestnuts (if using). Stir in the sauce. Bring to a gentle boil, then simmer for 2 minutes. Separate the leaves from the head of lettuce.
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Preheat oven according to package directions and bake chicken strips. In a small mixing bowl add mayonnaise, milk, salsa, taco seasoning, and cumin. Mix well and set aside. While chicken is baking, place thawed corn into a small skillet with 1 Tbsp. oil and cook until corn is lightly browned.
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Preheat a pan on medium/high heat and add 2 tablespoons olive oil. Place the meat on the skillet and cover with a lid. Cook for about 5-7 minutes, then flip and cook for another 5 minutes. The timing will depend on the size of the chicken. Make sure that the internal temperature will reach 165-170°F.
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In a bowl, whisk together sesame oil, sriracha, rice vinegar, soy sauce, and honey. Add in the sauce to the chicken and reduce heat to let simmer. Stir in diced green onion and water chestnuts and allow sauce to thicken. Once thickened (about 5 minutes), remove from heat. Wash and dry butter lettuce leaves.
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These wraps contain plenty of cashews, greek yogurt, and a range of incredible spices, including turmeric, cumin, cilantro, garam masala, and more. With some red onion, rice, cucumber, and mint thrown in for good measure, you really can't go wrong with these wraps! Go To Recipe. 9. Chicken Stir Fry Wraps.
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Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes. Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining 1/4 teaspoon pepper in a large bowl.
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Place the chicken breast in a re-sealable plastic bag. Starting in the center pound with a rolling pin until the chicken is even in thickness. Preheat the grill over medium-high heat to about 425F. In a small mixing bowl, combine Italian seasoning, salt, pepper, onion powder, garlic powder, olive oil, and lemon juice.
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Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or.
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Let the chicken rest and cool for 10 minutes before dicing. Step Two: Add the diced chicken breast and remaining wrap ingredients, except the tortillas to a large mixing bowl. Toss until well combined and coated in the dressing. Step Three: Warm the tortillas on a griddle, skillet, or open gas flame.
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View Recipe. Simply mix together a cream cheese, sour cream, Cheddar cheese, green onions, and mustard, and roll up the mixture in a tortilla along with shredded chicken and cabbage. "These chicken Napa cabbage wraps make for a nice, light dinner," says Pepperwood. "An excellent meal in warm weather."