Mexican Chicken Rolls
This terrific recipe for Mexican Chicken Rolls was submitted by Kathleen Stubler of Kansas City, Kansas.
3 tablespoons butter
6 chicken breasts, boneless, skinless, cut in strips
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1 lemon, juiced
2 large tomatoes, chopped
2 cups torn fresh spinach leaves
1 cup peeled, diced jicama
2 green onions, chopped
1 cup shredded Monterey Jack cheese
1 (16-ounce) can dark red kidney beans, drained
1 (6-ounce) can ripe olives, drained, sliced
2 cups picante sauce - divided use
18 large red lettuce leaves
1 (8-ounce) container sour cream
- In large skillet, place butter and melt over medium heat. Add chicken; sprinkle with garlic salt, pepper, thyme and lemon juice. Cook, stirring, about 10 minutes. Remove from heat and set aside.
- In large salad bowl, mix together tomatoes, spinach, jicama, onion, cheese, beans, olives, 1 cup of the picante sauce and chicken. Toss to mix.
- To serve, place a portion of the chicken mixture in center of each lettuce leaf; top with 1 tablespoon remaining picante sauce and 1 tablespoon sour cream. Fold over edges of lettuce leaf, making a small roll.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.