Chicken Mushroom Leek Wraps

Recipe by Annie H
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 28mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the chicken, you can use any leftover, bonefree chicken. These intructions are for raw chicken.
  • Wash the chicken and pat it dry, then rub it with butter and the spice mix above.
  • Bake it on a rack at 350F until it's done, approximately 45 minutes.
  • I do a whole bunch of it at a time and freeze it whole or chopped.
  • If using anything cold or frozen, be sure to bring it to room temp before using in this recipe.
  • Chop leeks about 1/4".
  • Don't use the tough part of the leek.
  • Chop mushrooms into a 1/4" dice or put the mushrooms through an egg slicer.
  • Heat a skillet to medium-high heat; add oil.
  • When oil shimmers, add leeks and mushrooms all at once.
  • Cook about 5-6 mins, stirring frequently to avoid stickage.
  • When leeks are tender and mushrooms start to turn color, fold in chopped chicken and tarragon and heat through.
  • Divide into quarters, and put equal amounts of cheese on each pile.
  • Let melt for a just a bit.
  • Using a pancake flipper, move each pile to it's own warmed tortilla.
  • This is excellent on its own or served with a salad or fresh veggies.
  • The filling is best eaten right away but it ain't shabby the next day either.
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