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Chicken Pecan Wraps

SUBMITTED BY: Judy Frakes

"Pecans add a touch of crunch to the warm chicken mixture in these speedy soft-shell tacos from Judy Frakes of Blair, Nebraska. Kick up the heat a notch or two by using medium or hot salsa."
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4 star rating.
Read Reviews (5)
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 1 tablespoon butter or margarine
  • 1/4 cup chopped pecans
  • 3 tablespoons sour cream
  • 4 (10 inch) flour tortillas, warmed
  • 1 cup shredded Cheddar cheese
  • 1 cup salsa
  • Shredded lettuce

DIRECTIONS

  1. In a large skillet, saute chicken, onion and cumin in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce if desired. Fold in sides.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2007 by pfurio
These were great. Made them without the pecans since my kids won't eat anything with nuts but... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2007 by kodiano
Strangely enough the only difference between this and a fajita was the cut of the roll. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2007 by A. Solano
Very simple, quick meal. Nice flavor. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2007 by Shoppingbaby
These were good but next time I will leave the nuts out...they overpowered the chicken. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by Steph
LOVED this =) !! MORE


 
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