Salsa chicken wrapsSubmitted by: 2BMENTN
1 whole chicken breast, boneless skinless
1 tbsp garlic powder
1 tsp cilantro, dried
1/2 cup lemon juice
1/4 cup Kraft Miracle whip light
1 cup salsa
1 cup chopped onions, white or red
dash of salt
pepper to taste
1 cup sliced black olives (optional)
1 cup shredded colby cheese
4 8' inch flour tortillas or pita
Remove chicken, reserving juice in pan. Add light salad dressing, salt, and pepper to juice and mix well. Mix in salsa, onions and chicken to juice mixture.
Place 1/2 cup of chicken mixture on each tortilla. Top with a 1/4 cup cheese and a few olive slices. Fold over. Return to oven for 5 minutes to melt cheese and toast wrap. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user 2BMENTN.