Ingredients
- 10 flour tortillas
- 6 avocado dip (frozen)
- 270 gr lettuce (chopped)
- 260 gr refried beans with green chili peppers
- 230 gr carton fat (reduced)
- 150 gr chicken (frozen chopped cooked)
- 120 ml taco sauce
- 110 gr cheddar cheese (shredded)
- 65 gr sweet pepper (chopped red)
- 40 gr green onion (sliced)
- 34 gr pitted ripe olives (sliced)
- some taco sauce
THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the half cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 servings.
