Tex-mex chicken roll
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Light mayonnaise |
| ⅓ | cup | Chopped cilantro |
| 2 | cups | Shredded cooked chicken |
| ½ | cup | Tomato salsa |
| 4 | Burrito-size flour tortillas | |
| 2 | cups | Romaine lettuce; shredded |
| 2 | cups | Diced red bell pepper |
| ½ | cup | Chopped red onion |
Directions
Mix mayonnaise and cilantro ina small bowl. Mix chicken with salsa in another small bowl. Spread 1 side of each tortilla with 2 tbsp mayonnaise mixture. Top each to within 1 inch from edge with ½ cup lettuce, then ½ cup chicken mixture, ½ cup diced pepper and 2 tbsp chopped onion.
Starting at edge nearest you, tightly roll up tortilla. Wrap tightly in plastic wrap. Refrigerate up to 2 days. Cut each rolled tortilla in 2-3 pieces to serve.
Recipe by: Woman's Day - 8/5/97 Posted to MC-Recipe Digest V1 #688 by The Taillons <taillon@...> on Jul 24, 1997