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Meats & Seafood - Corny Chicken Wraps



INGREDIENTS
  • 2 cups cubed cooked chicken breast
  • 1 (11-ounce) can whole kernel corn, drained
  • 1 cup salsa
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 8 (6-inch) flour tortillas

INSTRUCTIONS
In a large saucepan, combine chicken, corn, and salsa. Cook over medium heat until heated. Sprinkle cheese over warmed tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up and secure with toothpicks.
Yield: Four servings.
 
 
 
 
Submitted By: Carolyn Devers
Southside
Montgomery Farmers Co-op
Number of Servings: 4
 
Print 3x5 recipe cards
 
 
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