Mexi Chicken Wraps
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 teaspoons vegetable oil
- 1⁄4 cup diced onion
- 1 cup salsa
- 1 1⁄2 cups shredded cheddar cheese (we also like monteray jack)
- 1 1⁄3 cups shredded cooked chicken
- 2 (24 ounce) packages refrigerated biscuits
directions
- Preheat oven to 350°F Lightly grease baking sheet.
- Heat oil in medium skillet.
- Add onion; cook 5-10 minutes or until tender.
- Add salsa and cheese; cook over low heat until cheese is melted.
- Stir in chicken.
- Roll each biscuit into 4-inch circle.
- Place chicken mixture down center of each biscuit; fold two opposite edges over filling (like a taco shell).
- Secure biscuits shut using wooden toothpicks.
- Bake for 15 minutes or until biscuits are golden brown.
- Great with sour cream, extra salsa or guacamole to dip Enjoy!
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Reviews
-
I made this for a quick and snacky type lunch on a Sunday afternoon. I used the smaller, store-brand homestyle biscuits. This made the wraps the perfect snacky size. If I were to serve this as a meal, I would use the larger Grand version of the biscuits and add a tossed salad side for a complete meal. We topped these with sour cream and my homemade salsa (which is also what I used to mix with the cheese and chicken). Hubby loved them. He loaded tortilla chips with the extra filling as a pre-lunch snack while the wraps were baking. These are even easy enough to throw together when friends drop by for a few drinks. I usually have all of the ingredients on hand, too...which is a great bonus.
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So simple yet so tasty. DH wants to have these again and 3 yo DS declared the "taco buns" to be a hit. Instead of chicken I used 1 lb browned ground beef with 1 1/2Tbsp taco seasoning and 1/3 C water. I also used taco cheese. I couldn't find 24 oz crescent roll packages at the store so used 2-8 oz packages. I actually used them as triangles with one on the bottom, then filling and then one on the top, pinched shut. I have enough leftover filling to make about another 6-8 triangles. Thanks for the keeper.
Tweaks
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So simple yet so tasty. DH wants to have these again and 3 yo DS declared the "taco buns" to be a hit. Instead of chicken I used 1 lb browned ground beef with 1 1/2Tbsp taco seasoning and 1/3 C water. I also used taco cheese. I couldn't find 24 oz crescent roll packages at the store so used 2-8 oz packages. I actually used them as triangles with one on the bottom, then filling and then one on the top, pinched shut. I have enough leftover filling to make about another 6-8 triangles. Thanks for the keeper.
RECIPE SUBMITTED BY
Bekah
United States