Chicken Pecan Wraps Recipe

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 1 tablespoon butter or margarine
  • 1/4 cup chopped pecans
  • 3 tablespoons sour cream
  • 4 (10 inch) flour tortillas, warmed
  • 1 cup shredded Cheddar cheese
  • 1 cup salsa
  • Shredded lettuce
  1. In a large skillet, saute chicken, onion and cumin in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce if desired. Fold in sides.