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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For neater slices, avoid overfilling the tortilla, and roll tightly. Before serving, cut the tortilla on the diagonal. Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed |
1 (1-ounce) envelope fajita seasoning mix |
1/2 cup chicken broth or water |
3 (6-ounce) packages refrigerated southwestern-flavored chicken breast strips, chopped |
1 (15-ounce) can black beans, rinsed and drained |
1 (11-ounce) can yellow corn with red and green bell peppers, drained |
2 cups (8 ounces) shredded monterey jack cheese with peppers |
6 (10-inch) flour tortillas |
salsa |
Directions:
1. Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts.
2. Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.
3. Roll up tortillas tightly, and wrap in plastic wrap. Chill 30 minutes.
4. Unwrap rollups, and cut into slices. Serve with salsa.
5. Note: For testing purposes only, we used refrigerated Louis Rich Carving Board Southwestern-flavored Chicken Breast Strips.
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