Recipe - Chicken Taco Biscuit Wraps

1 cn Refrigerated biscuits; 12 oz
1 cup Cooked chicken
One half cup Whole kernel corn with red &
green peppers
1/3 cup Monterey jack cheese
1/3 cup Salsa
Fresh cilantro; optional

Heat over to 400F. Separate dough into 10 biscuits. Using a rolling pin,
roll each biscuit into a 5inch round. In small bowl, combine chicken,
corn, cheese, salsa and cilantro (optional). Spoon about 2 tablespoons
mixture onto center of each biscuit. Fold dough in half over filling. Press
edges with fork to seal. Place on ungreased cookie sheet. Bake at 400F for
13 to 15 minutes or until golden brown.

Recipe by: Rural Living Magazine

Posted to MCRecipe Digest V1 #831 by "Bill Hatcher" bhatcher@gc.net on
Oct 8, 1997