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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 27, 2006

Adobe Chicken Wrap


  Download this recipe.

Makes 6 servings
prep: 15 min

1 1/2 cups chopped cooked chicken
1/2 cup salsa
1 can (15 to 16 ounces) black beans, rinsed and drained
1 can (8 3/4 ounces) whole kernel corn, drained
6 spinach or regular flour tortillas (8 to 10 inches in diameter)
1/3 cup sour cream
Salsa, if desired

1. Mix chicken, 1/2 cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream.

2. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with salsa.

wing it!
Zest it up! Toss sprigs of fresh cilantro on top of the filling, then roll 'em up.

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