Great summer style sandwich that is excellent year round. Relatively inexpensive, and easy to make, this chicken wrap makes a nice appetizer or entrée. Accompany with a nice side salad or Mexican style chicken soup. The tomato and green chili salsa is a nice compliment to the chicken, and the increasing of black beans make these wraps very high in protein. The formula calls for boneless, skinless chicken breast and shouldn't be substituted for unless certainly necessary. The white meat melds well with the salsa and adds a fresh look to the wrap.
Cooks Notes:
Chicken Salad
This formula doubles or triples nicely, production it ideal for serving to a crowd. Black beans can be purchased whether dried or in a can. Dried beans need some hours to overnight to re-hydrate. For extra heat, serve wraps with warmed medium or hot salsa on the side.
Chicken and Salsa Wraps
Ingredients:
8 Burrito-Size Flour Tortillas, warmed
2 medium Tomatoes, chopped
1 (2-1/4 ounces) can Sliced Black Olives, drained
2 tablespoons canned Diced Green Chiles
1/3 cup sliced Green Onions, including tops
1/2 cup Black Beans, rinsed and drained
1 tablespoon chopped Fresh Cilantro
1 tablespoon Vegetable Oil
1 pound Boneless, Skinless Chicken Breasts, thinly sliced
2 tablespoons Cold Water
1 (1 ounce) package Chicken Taco Seasoning
Preparation:
1. Add chopped tomatoes, sliced black olives, diced green chilies, sliced green onions, black beans and fresh chopped cilantro to a small bowl.
2. Stir with wooden spoon to combine. Set aside.
3. Add vegetable oil to large skillet. Add chicken slices and sauté 2 minutes.
4. Add water, chicken taco seasoning to skillet. Continue cooking until chicken is cooked through.
5. Stir in tomato compound to skillet and cook through, about 2 minutes.
6. Spoon ½-cup chicken filling onto town of each tortilla.
7. Roll tortillas burrito style.
To Serve:
1. Create wraps by cutting in half diagonally.
2. Serve with small side salad.
Chicken and Salsa Wraps
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