Cranberry Chicken Tortilla Rollups

 

2 flour tortillas

3 tablespoons cream cheese

2 tablespoons salsa

1 tablespoon sour cream

6 fresh spinach leaves

2 tablespoons thin sliced carrot strips

4 tablespoons skinless chicken, cooked and diced 2 tablespoons sweetened

dried cranberries, chopped

 

Combine cream cheese, salsa and sour cream in a bowl and blend well.

Spread mixture onto flour tortilla. Place remaining ingredients onto

tortilla, roll up and cut crosswise to form small appetizers. Serve with

salsa. Makes 2 rollups, cut each into 6 pieces.

4 pita breads (6 inches in diameter)
1/2 cup plain yogurt
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves
1 teaspoon sugar
1 small cucumber, seeded and chopped (3/4 cup)
1 pound ground lamb or beef
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 small onion, chopped (1/4 cup)
2 tablespoons vegetable oil
2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)


Split each pita bread halfway around edge with knife; separate to form pocket.

Mix yogurt, mint and sugar in small bowl. Stir in cucumber.

Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties.

Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center. Place cooked patty in each pita pocket. Top with yogurt mixture, lettuce and tomato.

Microwave Directions:
Omit oil. Arrange patties on microwavable rack in microwavable dish. Cover loosely with microwavable paper towel and microwave on High 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until no longer pink in center. Let stand covered 3 minutes.

Makes 4 sandwiches

1/2 cup Miracle Whip Free Dressing
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil (optional)
1/8 teaspoon ground ginger
1 cup chopped cooked chicken
1/2 cup chopped Chinese pea pods
1/2 cup chopped red bell pepper
1/4 cup cashews
2 whole wheat pita breads, cut in half


Mix dressing, soy sauce, sesame seeds, oil and ginger until well blended. Add chicken, vegetables and cashews. Mix well. Spoon into pita pockets.

Makes 2 servings

1/2 cup Miracle Whip Free Dressing
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil (optional)
1/8 teaspoon ground ginger
1 cup chopped cooked chicken
1/2 cup chopped Chinese pea pods
1/2 cup chopped red bell pepper
1/4 cup cashews
2 whole wheat pita breads, cut in half


Mix dressing, soy sauce, sesame seeds, oil and ginger until well blended. Add chicken, vegetables and cashews. Mix well. Spoon into pita pockets.

Makes 2 servings

4 fat-free flour tortillas (6 to 8 inches in diameter)
2 cups sliced mushrooms (5 ounces)
1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
1 can (15 ounces) black beans, rinsed and drained
4 cups fresh spinach leaves
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)


Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.

Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Makes 4 servings

It's easy to make your own pizza pockets.

Prep: 15 min - Bake: 10 min

1 (10-ounce) can refrigerated pizza dough
8 slices sandwich-style Canadian bacon
4 slices (3/4-ounce each) LAND O LAKES® American Cheese
1/2 pint (1 cup) creamy deli cole slaw, drained


Heat oven to 425?°F. On lightly floured surface unroll pizza dough. Cut dough into quarters.

Press each square of dough into 4 1/2x7-inch rectangle. Layer 2 slices Canadian bacon, overlapping, 1 slice cheese and 1/4 cup cole slaw to within 1/2 inch of edge. Roll up dough, starting on short side; seal edges and ends well.

Place pockets, seam-side down, on greased baking sheet. Bake for 10 to 12 minutes or until golden brown. To serve, cut each sandwich into thirds.

Makes 4 sandwiches

Nutritional Info Per 1 sandwich: Calories 380, Protein 23 g, Carbohydrate 39 g, Fat 15 g, Cholesterol 45 mg, Sodium 1510 mg, Fiber 0 g

Prep: 10 min - Baking: 10 min

2 (10-ounce) cans refrigerated pizza dough
1/2 pound thinly sliced deli ham
8 slices (3/4-ounce each) deli LAND O LAKES® American or Swiss Cheese
1/2 pint (1 cup) creamy deli coleslaw, drained


Heat oven to 425°F. On lightly floured surface unroll pizza dough; cut into quarters.

Press each square of dough into 7x4 1/2-inch rectangle. Layer 1/4 ham, 1 slice cheese and 1/4 cup coleslaw to within 1/2 inch of edge on each piece of dough. Roll dough up, starting on short side; seal edge and ends well. Place sandwiches, seam-side down, on greased baking sheet.

Bake for 10 to 12 minutes or until golden brown.

Makes 4 sandwiches

Nutritional Info Per 1 Sandwich: Calories: 590, Protein: 35 g, Carbohydrate: 70 g, Fiber: 0 g, Fat: 20 g, Cholesterol: 70 mg, Sodium: 1560 mg

Cheese and deli roast beef are wrapped up in an easy to make sandwich.

Prep: 20 min

4 (10-inch) flour tortillas, warmed
1/2 cup blue cheese or ranch salad dressing
8 thin slices deli roast beef
1/4 cup chopped onion
1 cup chopped tomato
2 cups torn mixed salad greens
8 slices (3/4-ounce each) deli LAND O LAKES® American Cheese


To assemble each wrap, spread 1 warm tortilla with 2 tablespoons salad dressing; layer with 2 slices roast beef, 1 tablespoon onion, 1/4 cup tomato, 1/2 cup salad greens and 2 slices cheese.

Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas.

Makes 4 sandwiches

Nutritional Info Per 1 Sandwich: Calories 530, Fat 34 g, Cholesterol 50 mg, Sodium 1370 mg, Carbohydrates 40 g, Dietary Fiber 3 g, Protein 18 g

Ranch dressing mix coats the chicken strips and serves as a salad glaze for these healthy pita sandwiches.

Prep: 20 min - Bake: 4 min

Chicken Ingredients:

8 ounces boneless skinless chicken breast strips
1/2 (1-ounce) envelope dry ranch salad dressing mix
1 tablespoon vegetable oil

Sandwiches Ingredients:

4 (6 to 7-inch) pita fold breads
4 cups torn Romaine lettuce
1/2 cup red bell pepper strips
4 onion slices, halved, separated
1/3 cup LAND O LAKES® Sour Cream
2 tablespoons mayonnaise
3 tablespoons milk


Heat oven to 350°F. Coat chicken pieces with 2 teaspoons salad dressing mix.

Heat oil in 8 or 10-inch skillet; add chicken pieces. Cook over medium-high heat, stirring occasionally, until lightly browned (5 to 7 minutes). Cover; continue cooking until chicken is no longer pink (5 to 7 minutes). Uncover; cool slightly.

Meanwhile, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through.

Meanwhile, combine lettuce, red bell pepper and onions in medium bowl.

Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl. Stir in milk. Pour mixture over lettuce; toss lightly. Add chicken; toss gently to coat.

Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.

MAKE-AHEAD TIP: Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave- safe bowl; cover with waxed paper. Microwave on MEDIUM (50% power) until mixture is warmed (2 to 3 minutes). Heat pita breads as directed above. Continue assembling pitas as directed above.

Makes 4 sandwiches

Nutritional Info per 1 sandwich: Calories 370, Fat 14 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrates 39 g, Dietary Fiber 3 g, Protein 21 g

Prep: 15 min - Total: 29 min

1 lb. boneless skinless chicken breast halves
2 medium green or red peppers, cut into wedges
1 medium onion, sliced
1 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
4 TACO BELL HOME ORIGINALS Flour Tortillas


PLACE chicken and vegetables on greased grill over medium coals.

GRILL chicken 6 to 7 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side or until crisp-tender, brushing each frequently with sauce.

SLICE chicken and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired.

Makes 4 servings

Nutritional Info Per Serving: Calories 470, Total fat 8 g, Saturated fat 2 g, Cholesterol 65 mg, Sodium 1240 mg, Carbohydrate 64 g, Dietary fiber 4 g, Sugars 18 g, Protein 32 g

10 corn tortillas (6 to 8 inches in diameter)
10 hot dogs
1 can (15 to 16 ounces) chili
2 cups salsa
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)


Heat oven to 350 F. Grease rectangular baking dish, 13x9x2 inches.

Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas.

Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Makes 5 servings

Prep: 5 min

1 TACO BELL HOME ORIGINALS Flour Tortilla
1 Tbsp. KRAFT Mayo Real Mayonnaise
1 lettuce leaf (optional)
1 KRAFT Singles
4 slices OSCAR MAYER Deli Style Smoked Ham
1 CLAUSSEN Kosher Dill Sandwich Slice


SPREAD tortilla with mayo.

TOP with lettuce, Singles, ham and pickle; roll up.

WRAP tightly in plastic wrap. Refrigerate until ready to serve.

Makes 1 sandwich

Great Substitute: Prepare as directed, using KRAFT Mayo Light Mayonnaise and KRAFT 2% Milk Singles.

Great Substitute: Substitute MIRACLE WHIP Dressing for the mayo.

Nutritional Info Per Serving: Calories 310, Total fat 20g, Saturated fat 6g, Cholesterol 45mg, Sodium 1230mg, Carbohydrate 18g, Dietary fiber 1g, Sugars 2g, Protein 14g