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Category: |
Category: |
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Seasoned Shredded Chicken |
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Ingredients: |
Ingredients: 4 flour tortillas (9-10 inch)
2 Tbsp butter for browning wrap
Seasoned Shredded Chicken (See recipe below)
Tex-Mex Ranch Sauce (See recipe below)
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Directions: |
Directions:1. Spread shredded chicken down the center of each tortilla. (Whatever amount works for you)
2. Top the chicken with Tex-Mex Ranch Sauce.
(Whatever amount works for you)
3. Sprinkle with shredded cheese.
4. Warm tortilla with chicken, sauce and cheese in microwave about 45 seconds or until cheese is mostly melted.
5. Add you favorite taco toppings.
6. Fold the sides over the filling in each tortilla. Then bring the bottom up tightly over the filling and roll to the top. The seam side should be down.
7. Melt butter in skillet. Place folded wraps in skillet, seam side down.
8. Cook over medium heat for 3 to 4 minutes on each side or until lightly browned.
9. Slice at an angle and enjoy! 🌯🌮🍗 |
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Easy Shredded Chicken Recipe |
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Ingredients: |
Ingredients: 3 Chicken breasts
2 Tbsp Extra virgin olive oil
1-2 Tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp onion powder
2 tsp poultry seasoning
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
Hot Sauce (optional)
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Directions: |
Directions:1. In a large bowl, mix with your freshly cleaned and rinsed chicken along with olive oil and seasonings.
NOTE: Best when marinated for a while! To do so: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
2. Preheat the oven to 400 degrees Fahrenheit.
NOTE: I like to poke small slits in the centers of breasts to ensure that they cook through evenly. Totally optional!
3. Prepare a baking sheet with 1-2 Tbsp Olive oil and line with seasoned chicken breast (side by side) leaving a bit of room in between each one.
4. Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside.
NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time.
5. Remove from oven and let them cool until safe to handle.
SHREDDING TECHNIQUES:
FORKS:
For this method, you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.
STAND MIXER:
If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken, and you simply place all of your cooked chicken breasts in the bowl of a stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds, you’ll have shredded chicken. That easy!
Food Processor:
Put meat mincing blade on processor. Cut chicken into 2" chunks and mince using pulse a few times and then on high until all the chicken is fully minced.
Store in the refrigerator (once fully cooled) until ready to use or incorporate in your favorite recipe!
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Tex-Mex Ranch Sauce |
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Ingredients: |
Ingredients: ½ cup sour cream
½ cup Ranch Dressing
¼ cup mild salsa
1-2 tsp taco seasoning
Garlic powder and/or minced (to taste)
Dried basil (to taste)
Dried Oregano (to taste)
Hot sauce (optional)
salt
pepper
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Directions: |
Directions:1. Mix the ingredients together. (I use small food processor)
Serve immediately, or refrigerate for an hour or longer so that the flavor goes through it.
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 mins |
Personal
Notes: |
Personal
Notes: This easy chicken wrap recipe is so moist and full of flavor. The tortillas are filled with seasoned shredded chicken, Tex-Mex Ranch Sauce, your favorite taco toppings, and shredded cheese, then pan-fried until lightly brown and crispy. Ready in just 15 minutes, they make a great simple lunch or snack!
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This recipe for Tex-Mex Ranch Chicken Wrap is from