I got this recipe in 2001 from a Country Cooking TOH book. It is from a lady in Montana. For diabetics, I recommend using only whole-grain tortillas or your favorite low carb tortillas.
1/2 cup mayonnaise (I use olive oil mayo and recommend all diabetics do the same)
1/4 cup picante sauce
1 garlic clove, minced
1/2 to 1 tsp chili powder
2 cups cubed cooked chicken
2 cups broccoli florets
1 cup diced fresh tomato
1/2 cup shredded cheddar cheese (I use low-fat)
1/2 cup chopped onion
1/4 cup julienned green bell pepper
1/4 cup julienned red bell pepper
Flour tortillas (see above note), warmed
In a large bowl, combine first four ingredients; mix well. Add remaining ingredients; toss to coat. Refrigerate at least 30 minutes before serving. Serve with the warm tortillas.
Yield: 6 to 8 servings
Note: File Photo
1/4 cup picante sauce
1 garlic clove, minced
1/2 to 1 tsp chili powder
2 cups cubed cooked chicken
2 cups broccoli florets
1 cup diced fresh tomato
1/2 cup shredded cheddar cheese (I use low-fat)
1/2 cup chopped onion
1/4 cup julienned green bell pepper
1/4 cup julienned red bell pepper
Flour tortillas (see above note), warmed
In a large bowl, combine first four ingredients; mix well. Add remaining ingredients; toss to coat. Refrigerate at least 30 minutes before serving. Serve with the warm tortillas.
Yield: 6 to 8 servings
file photo
Note: File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.