Seasoned chicken, guacamole and salsa add finger-lickin' Southwest flavor and flair to these zesty wraps from the Taste of Home Test Kitchen.
- 1/4 cup guacamole
- 2 spinach tortillas (8 inches), room temperature
- 1/4 cup salsa
- 1/2 cup shredded Mexican cheese blend
- 1 package (6 ounces) ready-to-use Southwestern chicken strips
- 2 lettuce leaves
- Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 in. of edges. Roll up tightly. Yield: 2 servings.
Originally published as Guacamole Chicken Wraps in Cooking for 2 Newsletter 2009, p6/09
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Reviewed May. 3, 2011
"This was the BEST recipe I have ever found!! I did ONLY use corn tortillas though, and added diced green chiles, like ortaga. Everyone went wild over them!! YUM!! YUM!!"