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Chicken Wraps

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    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>

Recipe from Rosalind Sites of Ind.

Ingredients

  • 2 lbs boneless chicken breasts 1jar of hot or mild salsa
  • 1 tub of sour cream
  • 1 package of shredded cheese
  • 1 package of soft tortillas

Directions

  1. Cut boneless chicken into strips, fry in skillet unitll done.
  2. Mix 1 jar of salsa with 1 small tub of sour cream.
  3. Place cooked chicken in the middle tortilla.
  4. Spread 2 table spoons of salsa mixture on top of chicken.
  5. Sprinkle shredded cheese over it, wrap them up, place into a casserole dish, spread some more of the salsa mixture over top the wraps, cover with shredded cheese.
  6. Bake at 300 for 15 to 20 minutes unitll cheese is melted.
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