Mexi Chicken Wraps

“A nice easy recipe, perfect for lunch or a light supper. Also could be used as a appetizer.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 14 cup diced onion
  • 1 cup salsa
  • 1 12 cups shredded cheddar cheese (we also like monteray jack)
  • 1 13 cups shredded cooked chicken
  • 2 (24 ounce) packages refrigerated biscuits

Directions

  1. Preheat oven to 350°F Lightly grease baking sheet.
  2. Heat oil in medium skillet.
  3. Add onion; cook 5-10 minutes or until tender.
  4. Add salsa and cheese; cook over low heat until cheese is melted.
  5. Stir in chicken.
  6. Roll each biscuit into 4-inch circle.
  7. Place chicken mixture down center of each biscuit; fold two opposite edges over filling (like a taco shell).
  8. Secure biscuits shut using wooden toothpicks.
  9. Bake for 15 minutes or until biscuits are golden brown.
  10. Great with sour cream, extra salsa or guacamole to dip Enjoy!

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