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Chicken and Brie cheese wrap recipe

Chicken and Brie cheese wrap recipe

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Wraps are a good idea for lunch. The tortillas I found were made with wholemeal flour and linseeds, and were perfect with the chicken and Brie cheese.

4 people made this

IngredientsServes: 1

  • 1 tortilla
  • 50g cooked chicken
  • 1 small slice Brie cheese
  • 10g lettuce leaves
  • 4 cherry tomatoes, halved

MethodPrep:5min ›Ready in:5min

  1. Lay the tortilla on a plate and place the chicken, the Brie cheese, lettuce leaves and cherry tomatoes in the centre of the tortilla.
  2. Fold the bottom 1/3 of the tortilla over the filling. Tuck one side over the filling and roll securely.

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Recipe Summary

  • 1 teaspoon olive oil
  • 2 cups halved cherry tomatoes (about 1 pound)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon whole-grain Dijon mustard
  • 1 garlic clove, minced
  • 1 (16-ounce) loaf French bread, cut in half horizontally
  • 3 ounces Brie cheese, sliced
  • 3 cups shredded cooked chicken breast (about 1 pound)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • ⅛ teaspoon kosher salt
  • 2 cups fresh spinach

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes cook 4 minutes, stirring once. Remove from heat stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil bake at 300° for 15 minutes. Keep warm.

Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture replace top half of bread. Cut loaf into 6 pieces.

Add the milk, honey, and olive oil to a 3-quart saucepan. Place over medium heat and cook, stirring often until the honey dissolves into the milk and oil.

Remove from the heat and let cool until you can place the tip of your finger into the liquid and hold it there for a bit, without feeling like it’s too hot. (The liquid should be between 90 and 110 degrees F).

Stir in 2 cups of the flour and the yeast. Cover and let rise until doubled in size, about 1 hour.

Stir in the remaining 2 1/2 cups of flour, the baking soda, baking powder, herbs and the salt.

Heat the oven to 400 degrees F and lightly grease 18 muffin cups with olive oil.

Roll dough into 1-inch balls — you will need 54 balls to make 18 rolls. Place three balls into each muffin cup. Push 1 cube of cheese into the middle of each filled muffin cup, pushing most of it under the tops of the dough balls.

Bake the rolls until golden brown, 16 to 20 minutes. Remove from oven then push any cheese that has overflowed onto the muffin tin back on top of the rolls.

Cool about 10 minutes in the pan then transfer to a cooling rack and cool completely. Serve with a little melted butter brushed on top.

How to Make These Brie Bites

There are very few appetizers that are easier than these! Here is how you make them (full printable recipe and amounts are in the recipe card below!)

  1. Open your can of crescent rolls and unroll the dough. There should be 8 triangles, but you don’t want to tear them apart. Keep the triangles together in groups of two to form 4 rectangles. Press the middle seams together and flatten out the rectangles slightly.
  2. Cut each of the rectangles into 4 smaller rectangles. I like to use a pizza cutter to do this.
  3. Place each of the smaller rectangles into 16 cups of a mini muffin tin that has been sprayed with nonstick cooking spray, forming 16 cups.
  4. Place a piece of brie in each cup, followed by a dollop of raspberry jam.

Pinwheel Sandwiches

Everyone loves to have something to snack on. That’s what makes easy appetizers an essential part of a home cook’s repertoire. Appealing yet healthful snacks you can make in just a few minutes keep entertaining relaxed and enjoyable. Pinwheel sandwiches—layered, bite-sized spirals of your favorite sandwich fillings—are a fantastic solution.

It’s so easy to learn how to make pinwheel sandwiches. Just lay your preferred fillings onto the wrapper of your choice, roll up, chill, slice, skewer, and serve. Have fun making the sandwiches your own special way suited to your party’s theme or the tastes of you and your guests. You hardly even need a recipe.

These ham and Brie pinwheels are as classic and simple as it gets, but you can fancy them up with something like cornichons or radish sprouts. As long as there’s a creamy, sticky element like cheese or cream cheese, the pinwheels will stay tightly wrapped. The only real limitation is that you can’t have loose or drippy spreads that will leak out of the pinwheels.

This recipe is just for one wrap, but they're so quick and easy you can make several in no time. You can keep wrapped logs stocked in the fridge as backup to slice and skewer as needed. They’re great for all kinds of occasions like game day parties at home, tailgating at the stadium, or just casual gatherings of neighborhood children after school.

Chicken and Brie cheese wrap recipe - Recipes

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.

Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.

How to Thaw? Thaw time may vary.  Pastry should unfold easily but still be cold after thawing.  At room temperature, thaw unwrapped pastry for no more than 40 minutes.  In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds.  If it doesn’t unfold easily, microwave for another 5 seconds on each side.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

How to Make this Stuffed Chicken Breast Recipe

To make this stuffed chicken recipe, let’s start by gathering the necessary equipment. You will need three small bowls, a plate, a whisk, a cutting board, and a sharp knife. Set the three small bowl out. In the first bowl, you will whisk together your eggs. The second bowl will contain bread crumbs, parmesan cheese, and garlic powder. Our final bowl is for our cream cheese mixture (cream cheese, garlic powder, mozzarella, and (my favorite) bacon). The plate (or wide bowl) should contain your flour. Set all of this aside because before you can go any further, you have to butterfly the chicken breasts.

How to Butterfly a Chicken Breast

Starting with the cutting board, we are going to butterfly the chicken. If you have never done this before, there are a couple of options. You can ask the fine employees behind the meat counter to do this for you. They do it for free. Otherwise, you can do it the old-fashioned way, with a knife. Essentially, butterflying a chicken means that you are going to cut the chicken in half without completely separating it. It is basically a way to make the chicken thinner and longer (and way easier to stuff). With one hand on the top of the chicken breast and the other on the knife, gently cut through the thickest part of the chicken, but stop before you cut all of the way through. The top and the bottom of the chicken should stay together, folding out into a butterfly shape.

Stuffed Chicken Breast Prep

Now that you have your set up ready to go, you can prepare the stuffed chicken. Stuff each chicken breast with the cream cheese mixture and close the chicken breast the best you can. I have found that it works just as well to spread the cream cheese mixture out before closing it. You can secure with toothpicks if you want, but you don’t need to. Dip and cover each breast in flour, then egg, and finally the breadcrumb mixture. Place each chicken breast on a baking dish and set them in the oven for 30-45 minutes or until a meat thermometer reads 165° F.

Recipe Summary

  • 8 skinned and boned chicken breast halves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups chopped fresh spinach
  • 1 medium onion, chopped
  • 2 tablespoons olive or vegetable oil
  • ½ (8-ounce) package cream cheese, softened and cut up
  • 1 cup (4 ounces) shredded mozzarella cheese
  • ½ cup (2 ounces) crumbled feta cheese
  • ½ cup (2 ounces) shredded Cheddar cheese
  • 1 egg yolk, lightly beaten
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • 16 frozen phyllo pastry sheets, thawed
  • Melted butter or margarine
  • Mixed salad greens

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper, and set aside.

Sauté spinach and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Remove from heat, and stir in cream cheese until blended. Stir in mozzarella cheese and next 6 ingredients.

Spoon 1/4 cup spinach mixture on center of each chicken breast half, and roll up, jellyroll fashion.

Unfold phyllo sheets on a lightly floured surface. Stack 2 phyllo sheets, brushing with melted butter between sheets. (Keep remaining phyllo sheets covered with plastic wrap to prevent drying out.) Place 1 chicken roll on short side of phyllo stack gently roll up, folding in long side. Repeat procedure with remaining pastry, melted butter, and chicken. Place rolls in a shallow pan, and brush with melted butter.

Bake at 350° for 35 to 40 minutes or until done. Serve on a bed of mixed greens, if desired.



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Calories per serving: 154

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  1. Waefreleah

    Your message, just lovely

  2. Taugal

    Very good!

  3. Dousar

    Author, what city are you from?

  4. Yair

    The authoritative message :), is tempting...

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