Sunday, June 19, 2011

Chicken Feta Wraps

2 TBsp olive oil
1 onion, diced
1 (10 oz) pkg white mushrooms, sliced
3-4 cups cooked, shredded chicken
1 (10 oz) package frozen corn, thawed
1 cup salsa verde

flour tortillas, warmed
fresh baby spinach
crumbled feta cheese

Saute onion in olive oil over medium heat for 5 minutes, or until soft. Stir in mushrooms, cover and cook for 3-5 minutes more. Remove lid and cook uncovered until liquid evaporates and mushrooms begin to brown. Add chicken, corn and salsa verde. Cook until sauce thickens slightly, about 5 minutes. To serve, roll filling, spinach and feta in warm tortillas.

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