Warm, Tex-Mex Style Pulled Chicken Wrap

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Warm, Tex-Mex Style Pulled Chicken Wrap
Serves 4
You might call this recipe a Soft Taco. I love the creaminess that the cheese gives this recipe once melted in. You could also portion this filling on large crisp corn tortillas for a GREAT appetizer snack.
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  1. 1 Tbsp. Olive Oil
  2. 1 cup Sweet Onion, chopped
  3. 1 Tbsp. Jalapeno Pepper, minced
  4. 2 tsp. Ground Cumin
  5. 2 tsp. Chili Powder
  6. - Salt and Pepper, to taste
  7. 2 cups Pulled Chicken Meat
  8. 3⁄4 cup Ninos Santa Fe Style Black Bean and Corn Salsa
  9. 1⁄4 cup Sweet Corn Kernels
  10. 1⁄2 cup Chicken Broth
  11. 1 cup Monterey Jack Cheese, shredded
  12. 2 Tbsp. Cilantro Leaves, chopped
  13. 8 Flour Tortillas, 6 inch
  14. - Diced Tomato, Shredded Lettuce, Sour Cream and Avocado, for garnish
  1. In a heavy pot, heat olive oil to medium heat and add onion, jalapeno pepper, cumin, chili powder and a big pinch of salt and pepper.
  2. Cook, stirring regularly until the onion and jalapeno pepper starts to soften. Add pulled chicken, salsa, corn kernels, broth, cheese and cilantro and bring to a simmer or long enough to melt the cheese into the ingredients.
  3. Taste and adjust for seasoning.
  4. Portion approximately one half cup per flour tortilla and add diced tomato, shredded lettuce, sour cream and avocado as additional optional toppings.
Nino Salvaggio https://www.ninosalvaggio.com/