Cuban Chicken Rolls
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cuban Chicken Rolls - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 leftover baked chicken breasts, halved
- 4 spinach tortillas (20 cm)
- 1 cup red onion, sliced into half rings
- 1 cup prepared salsa (see recipe sauce with fried tomatoes)
- 1/3 cup prepared ranch dipping sauce (see below) recipe light sauce made with buttermilk (a low-fat fermented milk product)
- 4-6 slices turkey bacon, crispy fried and broken into pieces
- Leftover baked potato wedges
- 1 tbsp. coarsely grated cheddar cheese
- 1 tbsp. l. olive oil
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Recipes with similar ingredients: chicken breasts, ranch sauce, salsa sauce, bacon, French fries, cheddar cheese, red onion, tortilla, spinach
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Place the potatoes on a large, foil-lined baking sheet. Sprinkle with cheese and bacon bits. Bake for 8-10 minutes, until the cheese is melted. - Using two forks, shred the chicken. Heat oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until soft. Add the chicken and salsa and bring to a boil. Remove from heat and stir in the ranch dressing.
Lay the tortillas out flat. Top with the chicken mixture and roll up. Serve with cheesy potatoes as a side dish.
Author of the recipe - Robin Miller is a food writer and nutritionist.
Categories:
recipe / Dinner / Appetizers / Meat appetizers / / Cuban cuisine
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