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Chicken and Salsa Wrap
Chicken and Salsa Wrap
8 10" (25cm) Flour Tortillas, Burrito Size
2 med Tomatoes, chopped
1/2 cup (125ml) Black Beans, rinsed and drained
3 Tbsp Canned Green Chilies, diced
1/3 cup (85ml) Green Onions, chopped
1 Tbsp Cilantro, fresh and chopped
1 Tbsp Vegetable Oil
1 lb (450g) Chicken Breasts, skinless and thinly sliced
1/3 cup (85ml) Green Salsa (pick your favorite)
Combine tomatoes, chilies, green onions and cilantro,
set aside. Cook chicken (should be thinly sliced) in a
skillet for two minutes in 1 tablespoon oil over
medium-high heat. Add green salsa and continue to
cook until the chicken is cooked through. Add tomato
mixture to the skillet and heat for 2 minutes,until
heated through, stirring occasionally. Place 1/2 cup
filling on each tortilla; roll up. To serve cut each wrap
in half with a slight diagonal cut. Servings: 4
Source: qner Digest, Vol 11, Issue 28
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