• 2 Ratings

Get a grip on dinner with mesquite-smoked chicken wrapped in tomato tortillas slathered with tomato-and-pine nut cream cheese. For variety, try other flavored tortillas, from plain to spinach.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • At least 1 hour before grilling, soak wood chips in enough water to cover. Rinse chicken; pat dry. Place chicken in a shallow dish. For marinade, combine oil, Worcestershire sauce, thyme, and 1/4 teaspoon pepper; pour over chicken. Cover; marinate at room temperature for 15 minutes.

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  • In small bowl stir together cream cheese, dried tomatoes, and nuts (if desired). If necessary, stir in enough water to make of spreading consistency. Season to taste with salt and pepper; set aside. Wrap tortillas in heavy foil.

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  • Drain wood chips. In a grill with a cover arrange preheated coals in an even layer. Sprinkle wood chips over coals. Place chicken on a lightly greased grill rack directly over medium-hot coals. Cover and grill 10 to 12 minutes or until chicken is tender and no longer pink, turning chicken and adding tortillas halfway through grilling.

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  • Transfer chicken breasts to a cutting board; cool slightly and thinly slice. Spread the cream cheese mixture over tortillas; sprinkle with basil. Divide chicken among tortillas; roll up. Makes 4 servings.

Nutrition Facts

454 calories; 21 g total fat; 6 g saturated fat; 77 mg cholesterol; 798 mg sodium. 42 g carbohydrates; 1 g fiber; 26 g protein; 52 RE vitamin a; 10 mg vitamin c; 71 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
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