Mexican Grilled Chicken Wraps

I discovered these tasty morsels this spring.  I found the recipe at Kraftfoods.com and fell in love with them.  They are easy to prepare ahead of time and then grill when ready to eat.  They are easy to double and you can reheat them on a griddle and they are just as good the second time around.  I am investigating whether or not they freeze well.  I’ll let you know the verdict.  I like to serve them with a fruit salad. 

Mexican Grilled Chicken Wraps

Prep Time: 10-15 minutes (longer if you need to cook your chicken)
Cook Time: 8-9 minutes
Family Friendliness: Most of my kids like these, my oldest girl downs them. 
Yield:  6-8 wraps

Ingredients:

1 lb. boneless skinless chicken breasts, cooked and chopped
1½ c. coleslaw blend
1 t. chili powder
1 T. lime juice
¼ c. ranch dressing
½ c. Mexican blend shredded cheese (or cheddar is fine)
½ c. chopped tomatoes
6-8 soft taco size flour tortillas
Directions: Heat grill (or griddle or frying pan) to medium heat.  Combine first 7 ingredients.  Spoon chicken mixture down centers of tortillas.  Fold sides of tortillas, then roll up burrito-style.  Secure with toothpicks, if desired.  Grill, seam-sides down, 8-9 minutes or until golden brown on all sides, turning occasionally.

Rainbow Chicken

Lazlo’s Inspired Rainbow Chicken
Prep time: 15 minutes
Marinating time: 4 hours (although I’ve cheated and only done it for 2)
Cook Time: 10-15 minutes
Family Friendliness: It is a hit with all of my kids, as long as I leave the cheese off of the boy’s piece. Kids like to dip things.

In my hometown of Lincoln, Nebraska there is a restaurant called Lazlo’s. It’s a steakhouse but I never go there for the steaks. It’s not because their steaks are fabulous, it’s just I love one dish there the most and I never get anything else. Rainbow Chicken. My mouth waters for it now that I live hundreds of miles away from Lazlo’s. Every time I go to visit home I must go and get Rainbow Chicken. In an effort to curb the cravings in between visits I sort of pieced together this recipe. It’s a pretty good imitation. It’s beautiful on your plate and it’s so succulent. Serve it with French fries, or a loaded baked potato, and a steamed vegetable (I like broccoli). If you’re tempted to skip the honey mustard sauce, don’t do it. It really is what makes this so very yummy. As an added bonus you can dip your broccoli and French fries in it too.
Ingredients:
Marinade:
½ c. sugar
½ c. water
½ c. soy sauce
1/8 c. pineapple juice (I used vinegar instead last night and I couldn’t really tell the difference)
1/8 c. vegetable oil
½ t. garlic powder
½ t. ground ginger
4 boneless skinless chicken breasts
Toppings:
4 slices of Monterey Jack cheese
Shredded cheddar cheese about a ¼ of a cup
1 roma tomato, diced
1 green onion, chopped (including the greens)
Honey Mustard Sauce:
½ c. mayonnaise
2 T. mustard
1 T. sugar
1½ T. honey
In a small bowl combine all of the ingredients for marinade except chicken; reserve 2/3 c. for basting; cover and refrigerate. In a large resealable plastic bag or shallow dish, place the chicken and remaining marinade. Seal bag or cover dish making sure the chicken is coated; refrigerate for 4 hours. Drain and discard marinade. Grill chicken, covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times. Just before taking off the grill top each chicken breast with a slice of Monterey jack cheese. Remove from grill to platter and top with cheddar cheese, tomato, and green onion. For honey mustard sauce mix all ingredients in a small bowl, serve as a dipping sauce for chicken. (I found the recipe for the marinade in Taste of Home’s “Backyard Grilling Cookbook” published in 2006, it’s called Marinated Chicken Breasts and the honey mustard recipe off of Cooks.com)