Fiesta Wrap Sandwiches Made with Chicken Breasts
by Kathy and Bruce Jacobs
10 Large Tortillas
8 oz. Cream cheese
1 bottle medium salsa
1 medium onion
Pre-cooked chicken (we use Louis Rich packaged, but any will do) ? 10 servings
1 Tbs. Oil
Warm tortillas, either singly or in one batch. To warm singly, heat a dry fry pan and place each tortilla in the fry pan for 15-20 seconds per side. Set each aside. Wrap all in foil to keep warm. To warm together, place in covered pan on low heat until warmed through.
Prepare spread. Mix cream cheese with œ of salsa in bowl. Mix until smooth. Set aside.
Prepare filling. Slice onion. Fry in oil until translucent. Add chicken. Season lightly with cilantro, garlic, chili powder, etc. Cook until chicken is heated, stirring constantly.
Prepare toppings. Shred lettuce. Grate cheese. Chop tomato. Set each out in individual bowls, along with other desired toppings.
When it is time to eat, assemble the wraps. Spread each tortilla with the cream cheese and salsa spread. Add meat and onion filling. Cover with desired topping. Roll fajita style or fold taco or burrito style. Wraps may be eaten hot or cold.
ØTuna salad filing
ØCold red bean, salsa, onion, cheese and tomato filing
Chop up the tomato and onion, place in bowl
Grate cheese and place in separate bowl
Drain one can of red kidney beans and place in bowl
ØAmerican cheese, green peppers, and mayo
Ø Egg salad (easy on the mayo or it gets to squishy)
ØCream cheese and strawberries, or strawberry jam
ØAmerican cheese and salami and lettuce, or hold the salami.
ØCream cheese & olives
ØSliced beef & cream cheese