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Recipe: Chicken Taco Biscuit Wraps (using refrigerated biscuit dough)

Main Dishes - Chicken, Poultry
CHICKEN TACO BISCUIT WRAPS

"In addition to this recipe for Chicken Taco Biscuit Wraps, you can follow the same general procedure and make pizza wraps with cooked Italian sausage, shredded cheese and green peppers; ham and cheese wraps With honey mustard sauce; or vegetarian wraps with thinly sliced zucchini, onion, mushrooms, peppers and tomato filling."

1 (12 ounce) can Pillsbury Big Country Refrigerated Buttermilk Biscuits
1 cup chopped cooked chicken
1/3 cup whole kernel Mexicorn (with red and green peppers)
1/3 cup shredded Monterey Jack cheese
1/4 cup thick (not watery), chunky salsa (homemade or ready-made, drained)

Heat the oven to 400 degrees F.

Separate dough into 10 biscuits. Press each biscuit into 5-inch rounds.

In a small bowl, combine chicken, corn, cheese and salsa. Spoon about 2 tablespoons mixture onto center of each biscuit. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheet.

Bake at 400 degrees F for 10 to 13 minutes or until golden brown.

Makes 10 wraps
From: Recipelink.com
Source: Newspaper recipe clipping: San Antonio Express-News, August 27, 1997
MsgID: 371466
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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