Prep: 30 mins Mins Cook: 10 mins Mins

Chicken Taco Salad Wraps


1 ripe large avocado, pitted, peeled and diced
3/4 cup peeled and diced jicama
2 teaspoons lime juice
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 package (1.25 ounces) ORTEGA Taco Seasoning Mix
3/4 cup water
8 ORTEGA Taco Shells, coarsely crushed
12 large Bibb lettuce leaves
1/2 cup (2 ounces) shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
1 jar (8 ounces) ORTEGA Taco Sauce


STIR together avocado and jicama with lime juice in small bowl; set aside.

HEAT oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no loner pink. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.

MICROWAVE crushed taco shells on HIGH (100%) 1 minute.

SPOON 1/3 cup chicken filling onto each lettuce leaf; layer with taco shells, avocado mixture, cheese and cilantro. Wrap lettuce around filling and serve with taco sauce.
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