CHICKEN ENCHILADA WRAPS

Chicken Enchilada Wraps image

Number Of Ingredients 16

1 cup diced cooked ham, rind removed
1 tablespoon Butter
2 skinless, boneless chicken breast halves, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1 dash cayenne pepper
1 3 ounce package cream cheese, softened
1/2 cup Monterrey Jack Cheese cheese (2 ounces)
1/4 cup Sour Cream
1 10 ounce can diced tomatoes and green chiles, drained
1/4 cup thinly sliced green onions (2)
2 tablespoons fresh cilantro
6 8 inches flour tortillas
12 leaves Boston, bibb, or green leaf lettuce
2 Avacado Slices

Steps:

In a large skillet heat butter over medium heat until melted. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic, and cayenne pepper; cook and stir for 1 minute more. Cool slightly.
In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.