Tex-mex Chicken Roll
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Not, Sent | 4 | Servings |
INGREDIENTS
| 1/2 | c | Light mayonnaise |
| 1/3 | c | Chopped cilantro |
| 2 | c | Shredded cooked chicken |
| 1/2 | c | Tomato salsa |
| 4 | Burrito-size flour tortillas | |
| 2 | c | Romaine lettuce, shredded |
| 2 | c | Diced red bell pepper |
| 1/2 | c | Chopped red onion |
INSTRUCTIONS
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 1/2 cup lettuce, then 1/2 cup chicken mixture, 1/2 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@access.mountain.net> on Jul 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 112
Total Fat: 12.4g
Cholesterol: 10.5mg
Sodium: 635.1mg
Potassium: 313.3mg
Carbohydrates: 9.2g
Fiber: 1.8g
Sugar: 3.9g
Protein: 3.8g