The flavorful filling in these wraps has a definite kick, but you can adjust the chiles and peppers to suit your taste. I like to serve them alongside Spanish rice. —Melissa Green, Louisville, Kentucky
1 can (10 ounces) diced tomatoes and green chiles, drained
1 can (9-3/4 ounces) chunk white chicken, drained
1 cup 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
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.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.