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Chicken Pecan Wraps

 Chicken Pecan Wraps
Pecans add a touch of crunch to the warm chicken mixture in these speedy soft-shell tacos from Judy Frakes of Blair, Nebraska. Kick up the heat a notch or two by using medium or hot salsa.
4 ServingsPrep/Total Time: 10 min.


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 1 tablespoon butter
  • 1/4 cup chopped pecans
  • 3 tablespoons sour cream
  • 4 flour tortillas (10 inches), warmed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup salsa
  • Shredded lettuce, optional


  • In a large skillet over medium heat, cook chicken, onion and cumin in
  • butter until chicken is no longer pink.
  • Reduce heat to low. Add pecans and sour cream; cook and stir until
  • heated through. Spoon about 1/2 cupful down the center of each
  • tortilla; layer with cheese, salsa and, if desired, lettuce. Roll
  • up. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 558 calories, 25 g fat (11 g saturated fat), 108 mg cholesterol, 933 mg sodium, 36 g carbohydrate, 9 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Chicken Pecan Wraps (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.