Chicken Wraps

If you’ve ever enjoyed duck wraps at a favorite restaurant like I have then you’ll enjoy these Chicken Wraps. The secret is soaking the meat in a sweet marinade. They’re certainly worth the wait!

Chicken Thighs For Chicken Wraps

Next time you’re at the grocery store be sure and pick up some chicken thighs. Go ahead and take them out of the package when you get home before they get smelly then debone and cut them up. You can put them in the freezer for later or whip up this easy marinade in the blender so they can start soaking up the flavor for this special treat.

I use chicken thighs rather than chicken breasts because they are more tender and flavorful.

Stuff ‘Em And Wrap ‘Em

Filling and wrapping these little bundles is easy. There is no need for toothpicks, but if you want to make them handy for an appetizer go ahead and give them a stab.

After they are all wrapped up and ready to go, place them on a foil-lined cookie sheet and into a hot oven.

Bake them then broil them for a few minutes to make sure the bacon is cooked to a crisp.

Chicken Wraps

The marinade is what sets these Chicken Wraps apart from all others. It lightly sweetens the chicken which pairs well with the creamy, cream cheese and jalapeno pepper inside wrapped around a piece of bacon. Grill or bake them to a crispy finish.

• Author: Louisiana Woman
• Prep Time: 8 1/2 hours
• Cook Time: 20 minutes
• Total Time: 9 hours
• Yield: 12 rolls 1x
• Category: Appetizers
• Method: baking/grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Marinade

1/2 cup chopped green onions

4 garlic cloves, rough chopped

1 lime, juiced

2 tablespoons soy sauce (low sodium)

3 tablespoons extra virgin olive oil

1 tablespoon dark cane syrup

1 teaspoon honey

2 tablespoons brown sugar, packed

1 teaspoon thyme leaves, chopped

1/2 teaspoon rosemary, chopped

1 teaspoon salt

1/2 teaspoon black pepper

Chicken Wraps

2 pounds boneless chicken thighs cut in small pieces

4 ounces cream cheese, cut in cubes

1 jalapeno pepper, cut in strips.

12 ounces thin cut bacon

Instructions

Mix marinade ingredients into a blender and blend on high until they are chopped into small pieces.

Place meat into a gallon size ziplock bag.

Pour marinade over chicken and zip bag then place in the refrigerator for 8-12 hours.

Preheat oven to 400 degrees or preheat the grill.

Empty bag of chicken into a strainer and strain excess liquid.

Take bacon out of package and place on a large chopping board then stretch out pieces and cut the whole slab in half.

Take a piece of chicken, a cube of cream cheese, a bit or more of jalapeno pepper, and wrap them with a strip of bacon.

Place chicken wraps on a foil-lined baking sheet with bacon seem under the chicken wrap.

Bake for 25 minutes in the oven then broil 6 inches from flame for 10 minutes or until crispy brown.

Or grill until bacon is crispy and brown on the outside.

Notes

Cut chicken in about 1-1/2 inch by 2 inch rectangles.

Serve with soy sauce for dipping.

Keywords: chicken wraps

They are so good dipped in soy sauce!

I have better success cooking them in the oven because I can’t get my grill quite as hot, but I won’t stop trying. I much prefer cooking outside and clean up is so much easier. Do you like cooking outside? Let me know and be sure to send me a message when you give these babies a try. Thanks!

“It’s at the heart of everything we struggle with in life: longing to be valuable, to be accepted, to be prized, to be worth something to somebody, to have a life that matters, and God’s saying ‘You matter! I didn’t make anyone else like you. You’re not a reprint or a lithograph. You’re a one-of-a-kind, original creation of God.“

Louie Giglio