Tuesday, May 15, 2012

chicken enchilada salad wraps












These hit the spot.  They tasted fresh and crisp yet rich and creamy.  Perfect for a 72 degree day.

chicken enchilada salad wraps (idea from Real Mom Kitchen)
4 large chicken breasts, cooked and shredded (use the crock pot)
8 ounces light cream cheese, softened
1/4 cup light sour cream
1 (10 ounce) can Ro-Tel tomatoes
2 green onions, diced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 clove garlic, minced
1 cup shredded cheddar cheese
chopped fresh cilantro
fresh salsa (we like Rojos)
shredded lettuce (we like bagged shredded lettuce best)
8 extra large tortillas, otherwise known as wraps

In a bowl, blend together the cream cheese, sour cream, chili powder, cumin, garlic, rotel tomatoes nad green onions.  Add shredded chicken.  If you have time to let it refrigerate to allow the flavors to blend then do so.  If not, assemble your wraps.  Place tortillas on the counter.  Divide the cheese between the tortillas.  Divide the chicken mixture among the tortillas and spread over the cheese.  Top each with a couple tablespoons salsa, cilantro and a big handful of shredded lettuce.  Roll burrito-style and enjoy!

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