The flavors in this recipe blend and get better if you make it the day before, but I have also served it the same day when I was in a hurry. It does need at least a couple of hours for the flavors to develop. I’ve made this recipe with coriander and without; it works well either way. Coriander, by the way, is also known as cilantro or Chinese parsley, so if you can’t find “coriander” in your market, look for it by its other names.
1 cup cooked, shredded chicken
1/2 cup mayonnaise
3 tablespoons chopped, fresh, cilantro (also called coriander or Chinese parsley), if available
1/2 teaspoon salt
1 package (8 ounces) cream cheese
1 can (7 ounces) whole kernel corn, drained
2 tablespoons taco seasoning mix
1 dozen 8-inch flour tortillas
1 small head lettuce
In a mixing bowl combine chicken, mayonnaise, cilantro and salt. In a separate small bowl combine cream cheese drained corn and taco seasoning mix. Place 2 flour tortillas, one on top of other. Spread with 1/3 of chicken mixture, then two tortillas and corn mixture. Continue until mixtures are used up.
Chill for at least 4 hours to develop flavors. Remove from refrigerator half an hour before serving. Garnish with tomatoes and serve on a bed of lettuce.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission