Chicken Taco Biscuit Wraps

  • 1 (12 oz.) can Refrigerated biscuits
  • 1 cup Cooked chicken
  • 1/2 cup Whole kernel corn with red or green peppers
  • 1/3 cup Monterey jack cheese
  • 1/3 cup Salsa
  • Fresh cilantro; optional image placeholder

Heat over to 400° F. Separate dough into 10 biscuits. Using a rolling pin, roll each biscuit into a 5-inch 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 400° F for 13 to 15 minutes or until golden brown.

Submitted by: Recipe Group Member