Seasoned chicken, guacamole and salsa add finger-lickin' Southwest flavor and flair to these zesty wraps from our Quick Cooking Test Kitchen.
- 1/2 cup guacamole
- 4 spinach tortillas (8 inches)
- 1/2 cup salsa
- 1 cup (4 ounces) shredded Mexican cheese blend
- 2 packages (6 ounces each) ready-to-use Southwestern chicken strips
- 4 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: 4 servings.
Originally published as Guacamole Chicken Wraps in Quick Cooking January/February 2006, p17
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