Every now and then you stumble on a really good recipe – so good you want to make it again and again. That’s how I feel about the Mexican Chicken Wraps I tried this week,
I needed some kind of dish with a little meat in it to serve alongside a Mexican Quiche I had prepared.
I had some chicken loins in the freezer and thawed them out before leafing through some recipe ideas and saw the one below. I made it for company then made it again for Nancy and me. It was really, really tasty, mostly healthy and very easy to put together.
Start without about a pound of chicken tenderloins. You could use whole loins but the smaller ones are easier to work with and cook quicker. They also shred easily – if you don’t overcook them. I put the loins on a baking sheet and sprinkled them with a little olive oil, some salt and a little taco seasoning. They were done in 12 minutes in a 350 oven.
While the chicken is cooling, mix 1 cup angel hair cole slaw, 1 C shredded cheddar cheese, about a dozen cherry tomatoes (quartered), ¼ C ranch dressing, 1 t chili powder and 1 T lime juice. Shred the chicken, add it to the mix, toss thoroughly and spread about a half-cup on a 10-inch tortilla. Fold them burrito-style, put them back in the 350 oven for about 10 minutes. Serve with sour cream, salsa or guacamole. I think the secret was the angel hair cole slaw – adds a lot of crunch and character. They also make very good leftovers the next day. Try ‘em
Mexican Chicken Wraps
1 lb. boneless skinless chicken breasts, grilled, chopped
1 cups coleslaw angel hair
1 cup shredded cheddar cheese
12 cherry tomatoes, quartered
1/4 cup ranch dressing
1 T lime juice
1 t chili powder
4 to 6 tortillas (10 inch)