Baked Santa Fe Chicken Wraps2021-09-24
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.0 g
Polyunsaturated Fat0.7 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
- 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 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