Recipe: Mini Tortilla Wraps

MINI TORTILLA WRAPS

2 large mild chilies, cored, seeded and halved lengthwise
4 cooked chicken breasts*
2 roasted yellow peppers, sliced
20 small flour tortillas
4 sundried tomatoes
1 romaine lettuce, finely sliced
1 cup shredded Monterey Jack or queso fresco cheese
Leaves from 1 large bunch cilantro, torn
Lime juice (to sprinkle)
Salt and freshly ground black pepper

Pan-toast or chargrill chilies until the skin is blistered. Scrape off the skin, then finely slice the chilies.

Pull the chicken breasts apart into long shreds.

Warm the tortillas, one by one, under the broiler for about 1 minute until they soften and puff slightly.

Place warmed tortillas on a work surface and add a layer of each ingredient in a line about 1/4 to 1/3 from the edge of the tortilla. Sprinkle with lime juice, salt and pepper.

Fold over the bottom edge, and one side edge, then roll up into a cylinder. Cut in half cross wise, then serve seam side down or tied in a napkin.

*For vegetarian guests, substitute avocado for the chicken.

Makes 40 tortillas
Source: Finger Food by Elsa Petersen-Schepelern