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

review

Recipe by

Joyce Lowery

@jlowery55

Sterlington, LA

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

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yield 8 serving(s)

cook time 1 Hr

method Stove Top

Ingredients For mexican chicken salad wrap

8 oz

cream cheese, softened
2 Tbsp

spicy ranch dressing
10 oz

rotel tomatoes, drained
1 can

chopped green chile peppers, drained
2

chicken breasts, seasoned, cooked and shredded
1 c

colby jack cheese, shredded
2 clove

garlic minced
2 tsp

mexene chili powder
1 tsp

coriander
1 tsp

salt
1/2 tsp

black pepper
8 lg

flour tortillas

How To Make mexican chicken salad wrap

1
Boil chicken in water seasoned with salt, pepper, and chili powder. Cool and shred.

2
Combine all ingredients together.
3
Spread onto flour tortillas. Roll tightly. Wrap in wet paper towels and store in refrigerator in zip lock bags.
4
Chill overnight. Then slice into about 1-1/2 inch slices. Serve
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mexican chicken salad wrap

Ingredients For mexican chicken salad wrap

How To Make mexican chicken salad wrap

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