Taco Chicken Wraps Recipe

4.5 4 4
Taco Chicken Wraps Recipe
Taco Chicken Wraps Recipe photo by Taste of Home
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Taco Chicken Wraps Recipe

Read Reviews
4.5 4 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 can (9-3/4 ounces) chunk white chicken, drained
  • 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
  • 2 tablespoons diced jalapeno pepper
  • 2 teaspoons taco seasoning
  • 6 flour tortillas (6 inches), warmed
  • Taco sauce and sour cream, optional

Directions

In a small bowl, combine the tomatoes, chicken, cheese, jalapeno and taco seasoning. Place about 1/3 cupful down the center of each tortilla. Roll up and place seam side down in a greased 11x7-in. baking dish.
Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with taco sauce and sour cream if desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Taco Chicken Wraps in Taste of Home

Nutritional Facts

1 each: 211 calories, 9g fat (4g saturated fat), 38mg cholesterol, 818mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 16g protein.

  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 can (9-3/4 ounces) chunk white chicken, drained
  • 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
  • 2 tablespoons diced jalapeno pepper
  • 2 teaspoons taco seasoning
  • 6 flour tortillas (6 inches), warmed
  • Taco sauce and sour cream, optional
  1. In a small bowl, combine the tomatoes, chicken, cheese, jalapeno and taco seasoning. Place about 1/3 cupful down the center of each tortilla. Roll up and place seam side down in a greased 11x7-in. baking dish.
  2. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with taco sauce and sour cream if desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Taco Chicken Wraps in Taste of Home

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Reviews forTaco Chicken Wraps

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mjonestx User ID: 2249990 156175
Reviewed Nov. 3, 2011

"Made this with left over steak too - yum"

MY REVIEW
ericbrit9190 User ID: 5616063 156170
Reviewed Apr. 18, 2011

"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."

MY REVIEW
staceydaze User ID: 5538367 209182
Reviewed Nov. 14, 2010

"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."

MY REVIEW
sschrock User ID: 3151712 80477
Reviewed May. 30, 2009

"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!!"

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