Southwestern Chicken and Potato Wraps

YIELD: 50 servings

4 lbs., 2 oz. frozen diced hash brown potatoes
1 1 /2 lbs. onions, chopped
1 1 /2 lbs. green bell peppers, chopped
1 cup vegetable oil
4 lbs., 2 oz. frozen fully cooked fajita-style chicken strips, thawed
1 /2 gal. salsa
50 tortillas (10-in.)
1 1 /2 lbs. cheddar cheese, shredded

  1. Cook and stir potatoes, onions and peppers in oil 5 to 7 minutes or until vegetables are tender.

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish