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Grilled Chicken Tortilla Rolls




Source of Recipe


Nicholas Brudnicki


Recipe Introduction


"This recipe can be used as either a main dish or an appetizer. If you use it as an appetizer, just cut the tortilla rolls into thinner slices. The most entertaining way to serve and enjoy this dish is to have all of the ingredients in the middle of the table and have everyone "build their own" tortilla rolls. Now that sounds like the making of a great dinner party. Enjoy!"


List of Ingredients




10 oz boneless chicken breast
2 red onion, sliced into half circles
2 tsp butter
8 flour tortilla shells
1 tbsp Baba Ghanouj (roasted egg plant spread which can be bought in your local grocery store)
1 roasted red pepper, sliced into strips
8 pieces sun-dried tomato, sliced into thin strips
12 kalamati olives, pitted and sliced
4 tbsp Guacamole (avocado spread which can be bought in your local grocery store)
16 oz canned black beans, rinsed and drained
8 oz cheddar cheese, shredded
salt and pepper to taste



Recipe



Grill the chicken breast until done and set aside. In a frying pan, sauté the onion in butter for a couple of minutes until it softens and set aside. Now we are ready to assemble the tortilla rolls.

Lay out the tortilla shells and spread them evenly with the Baba Ghanouj. Slice the grilled chicken breast into thin strips and place them in the middle of the shells. Add the strips of roasted red pepper, sun-dried tomato, and the kalamati olives in the middle of the tortilla shells. Top all of this with the avocado spread. Distribute the black beans throughout the whole shell and sprinkle cheddar cheese over everything. Add salt and pepper if you wish.

Now roll the tortilla shells and bake them at 400 degrees Fahrenheit for a few minutes just until the cheese melts. Let them stand at room temperature for about 10 minutes. Cut them in half diagonally and serve.

Serves 4 or makes 48 pieces