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Taco Chicken Wraps

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 can (10 ounces) diced tomatoes and green chilies, 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

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 211 calories, 9g fat (4g saturated fat), 38mg cholesterol, 818mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 16g protein.

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