Chicken taco biscuit wraps
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Refrigerated biscuits; 12 oz |
| 1 | cup | Cooked chicken |
| ½ | cup | Whole kernel corn with red & green peppers |
| ⅓ | cup | Monterey jack cheese |
| ⅓ | cup | Salsa |
| Fresh cilantro; optional | ||
Directions
Heat over to 400F. Separate dough into 10 biscuits. Using a rolling pin, roll each biscuit into a 5-inch round. In small bowl, combine chicken, corn, cheese, salsa and cilantro (optional). Spoon about 2 tablespoons mixture onto center of each biscuit. Fold dough in half over filling. Press edges with fork to seal. Place on ungreased cookie sheet. Bake at 400F for 13 to 15 minutes or until golden brown.
Recipe by: Rural Living Magazine Posted to MC-Recipe Digest V1 #831 by "Bill Hatcher" <bhatcher@...> on Oct 8, 1997