12 February 2013

Chicken and Salsa Tortilla Bites

One of the things I like to do is take a recipe that uses mainly canned and packaged ingredients and adapt it to my "make it from scratch" cooking technique. I did exactly this with these roll-ups and boy are they good! They're also very economical, using the meat left from a chicken roast and make a great change to sandwiches or rolls for lunches.

250g cream cheese, softened
1 tbsp MOO taco seasoning
1 cup cooked, shredded chicken (left-over from a roast is ideal)
1 large tomato, seeded and finely diced
1/2 onion, finely diced
4 Mountain Bread wraps - whatever style you like, corn is good for these wraps
In small bowl, stir together cream cheese, chicken, tomato and onion. Gently stir until well mixed.  Spread chicken mixture evenly over each tortilla to within 1cm of edge. Tightly roll up tortillas. Wrap in plastic wrap; refrigerate until serving time. Cut wraps into 3 pieces to serve.

To make these more "adult" for parties, add 1 tablespoon diced jalapenos to the cream cheese mixture. Then cut each wrap into 2.5cm slices after chilling. Arrange on platter to serve as nibbles or finger food.

You can buy Mountain Bread direct from the baker, and you'll save around 33% off the supermarket price. Order with a friend or two and postage will be free too (there is a minimum order of 8 packets for free postage), making it a very Cheapskates style purchase. www.mountainbread.com.au  Or order 8 packets for your family, it keeps for ages and is so versatile - use it to replace lasagne sheets and tortillas for a frugal, healthy change.

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