Prep: 30 mins Mins Cook: 10 mins Mins

Chicken Taco Salad Wraps

Ingredients

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

Directions

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.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.