Southwestern Wraps

Yield: 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can chopped green chiles
  • 2/3 cup water
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter or margarine
  • 1 large onion, chopped
  • 1/2 green bell pepper, chopped
  • 3 cups diced cooked chicken
  • 1 (8-ounce) bottle Ranch dressing
  • 1/4 teaspoon pepper
  • 1 (16-ounce) package egg roll wrappers
  • 2 cups (8 ounces) shredded colby-Monterey Jack cheese

Preparation

  1. Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring often. Reduce heat, and simmer 5 minutes. Spread 1/2 cup tomato sauce mixture in bottom of a lightly greased 13- x 9-inch baking dish.
  2. Melt butter in a large skillet over medium-high heat; add chopped onion and green bell pepper, and sauté until tender. Remove mixture from heat.
  3. Stir in chicken, Ranch dressing, and pepper. Spoon about 1/4 cup mixture just below center of each egg roll wrapper. Fold in left and right sides to partially enclose filling; fold up bottom edge, and roll up. Place, seam side down, in baking dish.
  4. Pour remaining tomato sauce mixture over rolls.
  5. Bake at 350° for 25 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted.
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