From the kitchen of One Perfect Bite...This version of Mexican wraps is simpler than others I've shared with you. Despite the ease with which they come together, you'll find them to be quite tasty and I suspect your family will enjoy them as much as mine did. I used deli-sliced chicken and cheese to make these, because that's what I had on hand, but leftover chicken and grated cheese could also be used. If you have no coleslaw mix, any crisp shredded lettuce would be a fine substitute, and while I used diced fresh tomato in my wraps, I don't think they added much to the mix and I will not use them the next time around. The tomatoes would be better used in a fresh salsa that can be served as a dipping sauce for the wraps. These are fast and easy to prepare and they might be a worthy addition to your "meals in minutes" summer recipe collection. Here is how they are made.
Mexican Chicken Wraps...from the kitchen of One Perfect Bite
1/2 cup salsa
1 teaspoon hot sauce
1/4 cup mayonnaise
4 (8-inch) flour tortillas
4 slices Pepper Jack or cheddar cheese
12 slices chicken breast (about 12-oz.)
2 cups packaged coleslaw mix
1 cup chopped tomatoes (optional)
1) Stir salsa, hot sauce and mayonnaise together in a bowl.
2) Place tortillas on a flat surface. Generously spread each with salsa mixture.
3) Cover each tortilla with 1/4 of coleslaw mix. Top each with 3 chicken slices and 1 slice of cheese. Sprinkle with tomatoes, if using. Roll up, cut in half and serve. Yield: 4 servings.
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