Saturday, December 20, 2008

Chicken and Bean Slaw Wraps

2 (6-ounce) packages fully cooked chicken strips, chopped
1 1/2 cups coleslaw mix with carrots
1 (15-ounce) can chili powder-seasoned pinto beans, drained
1/3 cup Ranch dressing
1/2 cup chopped green onions
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup barbecue sauce

Combine first 5 ingredients, and set aside.

Place tortillas on baking sheets, and sprinkle each evenly with Cheddar cheese.

Bake at 350° for 3 to 5 minutes or until cheese is melted.

Top evenly with chicken mixture. Drizzle evenly with barbecue sauce. Roll up, jellyroll fashion, and cut in half. Serve immediately.

--Adapted from Southern Living magazine

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