| TORTILLA CHICKEN WRAPS |
|
|
|
Serves 6 to 82 tablespoons CRISCO Oil 1 pound boneless, skinless chicken breast halves 1/2 teaspoon Cajun chicken seasoning 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 tomato, diced 1/2 cup shredded lettuce 1 -1/2 cups (6 ounces) shredded Monterey Jack and Colby cheese combination 6 to 8 (10-inch) flour tortillas Heat oven to 350ºF. Pour oil into 13x9x2-inch baking dish. Rinse chicken; pat dry. Place in baking dish. Sprinkle with Cajun seasoning, garlic powder and pepper. Bake for 20 to 25 minutes or until no longer pink in center. Do not overbake. Remove from oven. Allow chicken to cool. Cut into small pieces. Spoon chicken, tomato, lettuce and cheese evenly over tortillas, keeping edges free. Wrap burrito-style. Return to baking dish. Bake for 5 minutes to melt cheese. |
