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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Quick Cooking magazine, with a couple changes. I used mild salsa and then added hot sauce to taste. Feel free to use a hotter salsa and skip the hot sauce, if you wish. Ingredients:
1/2 cup sour cream |
1/2 cup chunky salsa |
1 tablespoon mayonnaise |
hot sauce, to taste (optional) |
2 cups cooked chicken, shredded |
4 ounces sharp cheddar cheese, shredded |
4 ounces portabella mushroom caps, diced (remove and discard stem and gills) |
1 cup shredded lettuce |
1/2 cup guacamole (optional) |
6 (6 inch) flour tortillas |
Directions:
1. In a bowl, combine the sour cream, salsa, mayonnaise, and hot sauce (if using). Stir in chicken, cheese, and mushrooms.
2. Divide lettuce and guacamole (if using) between tortillas. Place about 1/2 cup chicken mixture on each tortilla. Fold sides over the filling.
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