Baked Santa Fe Chicken Wraps
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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- 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
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.
Arrange flour tortillas on a flat surface. Spread chicken mixture evenly over tortillas. Roll up tortillas.
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.
Preheat convection oven to 350 F (180 C). Bake uncovered,for 20-25 minutes,or until hot and bubbling.
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 jalapeno 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