mexican chicken salad wrap

Name: Mexican Chicken Salad Wrap
Cook time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 8 ounce(s) cream cheese, softened; 2 tablespoon(s) spicy ranch dressing; 10 ounce(s) rotel tomatoes, drained; 1 can(s) chopped green chile peppers, drained; 2 - chicken breasts, seasoned, cooked and shredded; 1 cup(s) colby jack cheese, shredded; 2 clove(s) garlic minced; 2 teaspoon(s) mexene chili powder; 1 teaspoon(s) coriander; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 8 large flour tortillas

28 Pinches 1 Photo

Joyce Lowery

Sterlington, LA

Updated on Oct 30, 2013

Another tortilla wrap that I really like to make for appetizers.

Rate

prep time

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

8 ounces cream cheese, softened
2 tablespoons spicy ranch dressing
10 ounces rotel tomatoes, drained
1 can chopped green chile peppers, drained
2 - chicken breasts, seasoned, cooked and shredded
1 cup colby jack cheese, shredded
2 cloves garlic minced
2 teaspoons mexene chili powder
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon black pepper
8 large flour tortillas

How To Make mexican chicken salad wrap

Step 1

Boil chicken in water seasoned with salt, pepper, and chili powder. Cool and shred.

Step 2

Combine all ingredients together.
Step 3

Spread onto flour tortillas. Roll tightly. Wrap in wet paper towels and store in refrigerator in zip lock bags.
Step 4

Chill overnight. Then slice into about 1-1/2 inch slices. Serve
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