Chicken Cream Cheese Burrito
6 flour tortillas
8 ounces cream cheese -- softened
7 oz can diced green chilies, drained
6 green onions -- chopped
1 medium tomato -- chopped
1/4 cup cilantro -- minced
7 oz can sliced pitted black olives
2 cups chicken, cooked -- shredded
8 romaine lettuce leaves -- shredded
1 cup cheddar cheese -- shredded
1/4 cup chopped pecans
Lay out tortillas on board and spread evenly with softened cream cheese (be gentle or tortillas will shred). Portion remaining ingredients over cream cheese and layer in order given above. Fold classic style and press firmly as you roll up each burrito. Wrap tightly in plastic wrap and chill for at least 4 hours.
Pollo Fria Picnic Burrito
The Burrito Book - P.J. Birosik
Avon Cookbook
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