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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a nice sandwich for hot summer days or picnics, says Jackie Smulski of Lyons, Illinois. If you're in a hurry, you can use pre-cooked chicken tenders. Ingredients:
1/2 pound boneless skinless chicken breast, cut into thin slices |
1 tablespoon butter |
1 garlic clove, minced |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
dash cayenne pepper |
1 package (3 ounces) cream cheese, softened |
1/2 cup shredded cheddar cheese |
1/4 cup sour cream |
1 can (10 ounces) diced tomatoes and green chilies, drained |
2 green onions, thinly sliced |
4 flour tortillas (8 inches), room temperature |
sliced avocado, sliced ripe olives and salsa |
Directions:
1. In a large skillet, saute the chicken in butter until no longer pink. Add the garlic, chili powder, cumin and cayenne; cook and stir until heated through. Remove from the heat; cool.
2. In a small bowl, beat the cream cheese, cheddar cheese and sour cream until blended. Stir in the chicken, tomatoes and onions.
3. Spoon 1/2 cup chicken mixture down the center of each tortilla; top with avocado and olives. Fold sides over filling and secure with a toothpick if desired. Serve with salsa. Yield: 4 servings.
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