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The flavorful filling in these wraps has a definite kick, but you can adjust the chilies and peppers to suit your taste. I like to serve them alongside Spanish rice. —Melissa Green, Louisville, Kentucky
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 wrap equals 211 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 818 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.
Originally published as Taco Chicken Wraps in Taste of Home August/September 2007
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 03, 2011 by mjonestx
Made this with left over steak too - yum
Reviewed on Apr. 18, 2011 by ericbrit9190
This was so fast and so easy to make and it was so delicious. This is definately a keeper. I put the cheddar jack cheese inside like the recipe says and then i put some more on top and baked them and they were absolutely delicious.
Reviewed on Nov. 14, 2010 by staceydaze
Heated in a pan rather than in the oven, but it was still delish! Added a little sour cream to create more of a sauce.
Reviewed on May. 30, 2009 by sschrock
I dressed this recipe up a bit more by spreading mild enchilada sauce on top of the rolled tortillas and then put shredded cheddar on top then baked. Delicious!!
Reviewed on Sep. 18, 2008 by w.dufrene
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