Tex-Mex Chicken Roll
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mayonnaise
|
|
| ⅓ | cup |
cilantro
chopped |
|
| 2 | cups |
chicken
cooked |
|
| ½ | cup |
salsa
|
|
| 4 | each |
flour tortillas
|
*
|
| 2 | cups |
romaine lettuce
shredded |
|
| 2 | cups |
sweet red bell peppers
diced |
|
| ½ | cup |
red onion
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mayonnaise
|
|
| 79 | ml |
cilantro
chopped |
|
| 473 | ml |
chicken
cooked |
|
| 118 | ml |
salsa
|
|
| 4 | each |
flour tortillas
|
*
|
| 473 | ml |
romaine lettuce
shredded |
|
| 473 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
red onion
chopped |
|
Directions
Mix mayonnaise and cilantro in a 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 ½ cup lettuce, then ½ cup chicken mixture, ½ 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 to 3 pieces to serve.
