Rating: 1 stars
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  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary test

total:
25 mins
Servings:
6
Yield:
6 wraps
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak dried tomatoes in enough hot water to cover for 10 minutes. Drain and chop tomatoes. Meanwhile, remove and discard skin from chicken. Pull meat from bones, discarding bones. Shred meat, reserving 3 cups. Cover and chill remaining meat for another use.

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  • In a large bowl, combine tomatoes, shredded chicken, cheese, and pecans. Add the 2/3 cup salad dressing, tossing to coat.

  • Line tortillas with basil leaves. Divide chicken mixture among the tortillas. Fold in sides and roll up tortillas. If desired, wrap in plastic wrap and chill for up to 4 hours. To serve, cut each wrap in half diagonally. If desired, serve with additional dressing for dipping. Makes 6 servings.

Nutrition Facts

501 calories; fat 34g; cholesterol 73mg; saturated fat 8g; carbohydrates 31g; mono fat 7g; poly fat 10g; insoluble fiber 3g; sugars 6g; protein 23g; vitamin a 631.7IU; vitamin c 4.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 20.2mcg; sodium 1318mg; potassium 341mg; calcium 212mg; iron 3.4mg.
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