2005 3rd Place Winner
Chicken Traditions with Flair
Kylie Glover, Mesa AZ
1 California Avocado, mashed
1 4-ounce package cream cheese, softened
5 fresh California Tomatoes, chopped
1 4-ounce can chopped green chiles
1 bunch green onions, sliced thin
1/4 cup cilantro leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
juice of one lime
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cooked boneless, skinless California chicken breasts, shredded
4 flour tortillas, 6-inch
In a small bowl, blend mashed avocado and cream cheese; set aside. Put tomatoes, chiles, onion, cilantro, garlic, oregano and lime juice into food processor; pulse until finely chopped. Season with salt and pepper to taste. Drain salsa. Add to medium bowl and add shredded chicken; mix together. Spread avocado/cheese mixture on each tortilla, about ½-inch from edge. Top with chicken salsa. Roll up jellyroll style and wrap tightly in plastic wrap; refrigerate at least 1 hour. Cut each roll into ½-inch slices for appetizer servings or in half for sandwich.