Coleman's Natural Chicken Burger Wrap Recipe
Each “minimally processed,” charbroiled burger weighs in at about four ounces. They have 150 calories each. The burger is low in carbohydrates, with one gram of carb. It is also low in saturated fat, with just three grams. The protein count is what you would expect from a processed meat product at 19 grams. Coleman advertises that the chickens in this product were not fed antibiotics. These “all natural” chicken burgers also do not contain nitrates, nitrites or MSG. There are no fillers. In fact, this product contains chicken, Fontina cheese, spinach and seasonings.
The fact that this is a “fully cooked” burger made it attractive to me. I can heat it in the microwave for a minute and have it ready to put into a sandwich. I have also grilled them in a little bacon grease in an iron skillet. You just need to warm it up. Use your choice of methods to do this.
The first sandwich that I tried with this meat was a grilled Chicken Burger with Spinach and Fontina Cheese. I grilled it in bacon grease. It was a simple sandwich on Orowheat Nuttygrain bread. I just added mayonnaise, sliced tomato, and red butter lettuce. This was a pleasant sandwich and one that I would not be embarrassed to serve to my family. However, it lacked pizzazz. We thought that these burgers would make a good wrap. How right we were! Here is a recipe for the dressing and the wrap.
Tomato Spring Onion and Cucumber Creamy Dressing
An hour before you serve the burgers, make the dressing by chopping the veggies and stirring all of the ingredients together in a small bowl. Refrigerate the dressing until it is needed.
¼ cup finely diced tomatoes
¼ cup finely diced spring onions (white and green parts)
¼ cup finely diced cucumbers (If the cucumber is mature, remove the seeds and membranes before chopping.)
¼ cup of your favorite Ranch dressing
¼ cup Greek yogurt (I used Fage brand.)
¼ teaspoon balsamic vinegar (I used Alessi brand.)
Pepper to taste
Coleman’s Natural Chicken Burger Wrap Recipe
For two wraps.
2 tablespoons of extra virgin olive oil (I used Kirkland brand.)
½ cup red bell pepper sliced into thin strips
½ cup of sweet onions sliced into thin strips (I used Vidalia.)
2 Coleman’s Natural Chicken Burgers
2 fresh flour tortillas
Shredded lettuce to taste
Jalapeno pepper slices (optional)
Tomato Spring Onion and Cucumber Creamy Dressing
In a heavy skillet over high heat, add the olive oil and heat it until a piece of pepper dropped into the oil sizzles. Add the peppers and onions and stir to coat with the olive oil. Stir continuously for 2 minutes. Move the peppers and onions to one side and add the burgers to the skillet. Cook for one minute, then stir the onions and peppers and turn the burgers over. Cook for another minute, then stir the onions and peppers. Turn the heat off and cover the pan. Remove it from the burner. Let the pan stand for 2 minutes while you are heating the tortillas. When you are taking the burgers out of the pan, they might stick a bit. Just be sure to scrape the crispy bits off of the pan and add it to the wraps.
There are several ways to heat tortillas. You can just put them on top of the food in the pan and let them steam with the lid on. Be careful to not let the tortilla rest in the juices at the bottom of the pan. You don’t need a soggy tortilla. Another method is to heat it on a dry iron skillet. Turn it once, and be sure not to dry it out. Heat until the tortilla is pliable. A third way, my preferred way, is to place the tortilla wrap on the burner. I turn the flame to high, grab the edged of the tortilla and pull it toward me and flip it. Then, flip it again and again, until it is pliable. Don’t use this method if you are feeling distracted or have small children around! You don’t need a campfire on the stovetop or a child who thinks that it is fun to play with the burners!
Place the pliable tortillas on plates. Slice each (carefully, so you don’t burn your fingers) one of the burgers down the middle and place them all of the way down each tortilla in the center. Add half of the sautéed veggies on top of each burger, then sprinkle shredded cheese and jalapenos, if used, and the lettuce onto the veggies. Top with the dressing and roll up burrito style. Slice each sandwich in half on the diagonal. Serve extra dressing for dipping.
These burgers, when just heated in the microwave, have a plain taste. This makes them perfect to accept other flavors. Experiment with this and let us know how it turns out. Put a post in the Sandwiches Forum to tell us about your great ideas. Will you sauce it with marinara? A Hot and Sweet Curry Dip would be lovely on a pita with a crumbled chicken burger. Do you have sauces that you love? Try one of those on a pita or in a wrap. Enjoy your sandwich meals!
Related links: The Related Links below this article may be of interest to you.
When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Sandwiches site. Sometimes, this newsletter has information and variations on sandwiches that are not in the articles. Fill in the blank below the article with your email address - which is never passed on beyond this site. We never sell or trade your personal information.
You Should Also Read:
Easy Low Carb Spinach Salad Recipe
Sauteed Mixed Greens Recipe
Green Pea and Cauliflower Salad Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.