Baked Santa Fe Chicken Wraps

2014-09-24
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

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Nutritional Info

This information is per serving.

  • Calories

    294.6
  • Fat

    8.1 g
  • Saturated Fat

    2.0 g
  • Polyunsaturated Fat

    0.7 g
  • Cholesterol

    72.0 mg
  • Sodium

    644.9 mg
  • Potassium

    446.7 mg
  • Carbohydrate

    16.7 g
  • Fiber

    8.0 g
  • Sugars

    0.9 g
  • Protein

    36.8 g

Baked Santa Fe chicken wraps. Very delicious and popular Mexican recipe. Use leftover turkey, chicken, or diced ham to make this recipe. You may also like Chicken Rice Casserole cooked in a pressure cooker.

Baked Santa Fe Chicken Wraps

Ingredients

  • 3 cups (750 g) diced cooked chicken
  • 1 red bell pepper, seeded and diced
  • 2 green onions, chopped
  • 1 teaspoon dried oregano leaves
  • 1½ cups (375 g) freshly grated Cheddar cheese,divided
  • 3½ cups (885 g) tomato salsa,divided (recipe follows)
  • 8 6-inch(15 cm) flour tortillas

Method

Step 1

In a mixing bowl, combine chicken, red bell pepper, green onions, dried oregano,3/4 cup (175 g) cheese and 1 cup (250 ml) tomato salsa. Mix thoroughly and set aside.

Step 2

Arrange flour tortillas on a flat surface. Spread chicken mixture evenly over tortillas. Roll up tortillas.

Step 3

Spoon 1 cup (250 g) tomato salsa in bottom of a greased baking dish. Place rolled tortillas on salsa, seam side down. Spoon remaining tomato salsa over tortillas. Sprinkle with remaining cheese.

Step 4

Preheat convection oven to 350 F (180 C). Bake uncovered, for 20-25 minutes, or until hot and bubbling.

Step 5

For Tomato Salsa: In a medium mixing bowl, combine 2 ripe cored and diced tomatoes,1 ripe peeled and diced avocado,1 chopped green onion,1 tablespoon chopped jalapeño pepper,2 tablespoons chopped fresh cilantro,3 tablespoons freshly squeezed lime juice,1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix well, cover and refrigerate for at least 1 hour

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