A cool, crunchy tortilla wrap that's great on hot summer days. Perfect when you have leftover chicken.
Ingredients
6 Azteca® Flour Tortillas
2 cups broccoli florets
2 cups cubed, cooked chicken
1/4 cup slivered almonds
2 tbsp. chopped green onions
1/4 tsp. salt
1/8 tsp. black pepper
3/4 cup mayonnaise
1/2 cup (2 oz.) shredded
Cheddar cheese
Directions
- Remove tortillas from refrigerator; set aside while preparing filling.
- In a small saucepan cook broccoli in 1-inch of boiling water until crisp-tender (2-3 minutes); drain and cool.
- In a large bowl combine broccoli and all remaining ingredients except tortillas and cheese; toss lightly.
- Cover and refrigerate until chilled. To serve, divide filling among tortillas.
- Top with shredded cheese.
- Wrap or roll up tortilla, to enclose filling. Serve immediately.
Makes 6 wraps.
