Chicken Taco Biscuit Wraps Recipe
Servings: 5
Ingredients
- 1 can Refrigerated biscuits, 12 ounce
- 1 c. Cooked chicken
- 1/2 c. Whole kernel corn with red & green peppers
- 1/3 c. Monterey jack cheese
- 1/3 c. Salsa Fresh cilantro, optional
Directions
- Heat over to 400F. Separate dough into 10 biscuits. Using a rolling pin, roll each biscuit into a 5-inch round. In small bowl, combine chicken, corn, cheese, salsa and cilantro (optional). Spoon about 2 Tbsp. mix onto center of each biscuit. Fold dough in half over filling. Press edges with fork to seal. Place on ungreased cookie sheet. Bake at 400F for 13 to 15 min or possibly till golden.
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