Tuesday, February 2, 2016

Taco Salad Wrap

  • 1 tbs vegetable oil
  • 2 lbs of boneless chicken breast, cut into long stripsbite-size strips.
  • ½ cup mayo
  • 1 pkg taco seasoning mix.
  • 1 large stalk of celery
  • ½ peeled cuke, chopped
  • ¼ cup red bell pepper
  • 1 small plum tomato, chopped
  • 2 tbs sliced green onions
  • 10 large flour torillas
  • ½ cup shredded cheddar cheese + additional to sprinkle
  • 2-1/2 cups Fritos (1/4 cup each)
  1. In a skillet heat the vegetable oil, add chicken. Cook until chicken is done and no longer pink.
  2. Remove from skillet. Allow to cool.
  3. In a mixing bowl, combine all the remaining ingredients except the tortillas and cheese. Mix well and allow to sit in refrigerator for an hour.
  4. Divide salad equally between the tortillas and sprinkle with cheese, Fritos and fold.
You can substitute fajita seasoning instead of taco seasoning if you want.
Nutrition Information
Serving size: 10

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