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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.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings

Ingredients

  • 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 shredded cheddar cheese
  • 1 cup salsa
  • Shredded lettuce, optional

Directions

  • 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.
Nutrition Facts
1 each: 558 calories, 25g fat (11g saturated fat), 108mg cholesterol, 933mg sodium, 36g carbohydrate (3g sugars, 9g fiber), 36g protein.

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