Chicken Pecan Wraps
Pecans add a touch of crunch to the warm chicken mixture in these speedy soft-shell tacos. Kick up the heat a notch or two by using medium or hot salsa.


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 1 tablespoon butter
  • 1/4 cup chopped pecans
  • 3 tablespoons sour cream
  • 4 flour tortillas (10 inches), warmed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup salsa
  • Shredded lettuce, optional


  1. In a large skillet, cook chicken, onion and cumin over medium heat in butter until chicken juices run clear.
  2. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through.
  3. Spoon about 1/2 cupful down the center of each tortilla; layer with cheese, salsa and lettuce if desired.
  4. Roll up.

Yield: 4 servings.


One Comment

  1. LaVerne Franklin
    Posted February 24, 2014 at 9:46 am | Permalink

    This sounds so good! And easy too!

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