Recipe: Chili-Lime Chicken Wraps at HSN.com

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Chili-Lime Chicken Wraps

Yield: 8 Servings

Ingredients:

1 Reynolds® Handi-Vac® Vacuum Sealer
1 Reynolds® Handi-Vac® Vacuum Freezer Bag, Gallon size
2 1/2 pounds chicken breast tenders
2 tablespoons chili-lime seasoning blend
1 medium green or red bell pepper, sliced
1 small onion, sliced
8 flour tortillas
Lettuce (shredded)
Cheddar cheese (grated)
Salsa
Sour cream

Directions:

Place chicken in an even layer in Reynolds Handi-Vac Gallon Vacuum Freezer Bag. Sprinkle with seasoning blend on front and back of chicken to coat both sides.
Place seasoned chicken tenders in Reynolds Handi-Vac Gallon vacuum Freezer Bag with chicken touching the textured layer inside the bag.
Vacuum bag with Vacuum Sealer. FREEZE immediately. When ready to cook, defrost completely in the refrigerator.
Preheat oven to 450°F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Place peppers and onions in pan. Top with chicken tenders.
Bake 20 to 25 minutes or until chicken reaches 170°F.
Serve chicken tenders in tortillas with lettuce, cheese, salsa and sour cream, if desired.

Southwestern Chicken Salad

Yield: 4 servings

Ingredients:

2 cups cooked Chili-Lime Chicken, sliced (Previously frozen in Reynolds Handi-Vac® Quart Vacuum Freezer Bag), thawed
1 package (7 oz.) salad greens
1 can (14 1/4 oz.) black beans, rinsed and drained
2 small tomatoes, cubed
1 medium avocado, sliced
1/2 cup shredded Mexican-blend cheese
Salsa
Sour cream

Directions: