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mexican chicken wraps

★★★★★ 1
a recipe by
Tina Gagnon
New Bedford, MA

My husband loves spicy recipes but you can make it milder with mild salsa and omit the tabasco sauce.

★★★★★ 1
serves 8-10
prep time 40 Min
cook time 1 Hr

Ingredients For mexican chicken wraps

  • 1 Tbsp
  • 1 1/2 lb
    boneless chicken tenderloins, cut in bite size pieces
  • 1 Tbsp
    minced garlic
  • 1 each md
    green, yellow and red pepper, cut in long strips
  • 1 sm
    onion, chopped
  • 1 jar
    salsa, chunky
  • 1 pkg
    soft flour tortillas
  • 1/2 c
    shredded mexican blend cheese
  • tabasco sauce (optional)

How To Make mexican chicken wraps

  • 1
    Preheat oven to 375 degrees Fahrenheit.
  • 2
    In medium skillet, heat 1 Tbsp oil and chicken until cook halfway.
  • 3
    Add minced garlic, green, yellow, red peppers and onion and cook through until chicken is done and peppers are soft.
  • 4
    Add 3/4 of jar salsa and heat through. Optional: Shake 2-4 times tabasco sauce for extra kick.
  • 5
    Remove from heat and place chicken/pepper mix in the middle of each tortilla.
  • 6
    Add the shredded cheese on each chicken/pepper mix, saving some for the top.
  • 7
    Roll tortilla and place in baking pan open sides down.
  • 8
    Add the remaining salsa and cheese on top of each chicken tortilla.
  • 9
    Cook for 15-20 minutes or until cheese melts.

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