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“From the Pace cookbook. The original calls for picante sauce instead of salsa.”
READY IN:
1hr 13mins
SERVES:
8
YIELD:
8 wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken, salsa, onion, cumin, oregano, and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated.
  2. Brush one side of tortillas with butter.
  3. Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 T shredded cheese.
  4. Fold sides over filling; fold ends down.
  5. Place seam side down in 13x9 baking dish. Bake in preheated oven at 475* about 13 minutes or until crisp and golden brown.

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