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  • 1-1/4 cups (300 ml) chopped Reuven Rotisserie Chicken
  • 1/2 cup (125 ml) ranch dressing
  • 1/2 cup (125 ml) chopped fresh cilantro, divided
  • 1-1/2 cups (375 ml) 3 cheese mexicana cheese, finely shredded 
  • 1 cup (250 ml) canned no-salt-added black beans, rinsed
  • 1 cup (250 ml) frozen corn
  • 1/2 cup (125 ml) chopped red peppers
  • 1 tsp. (5 ml) ground cumin
  • 8 large flour tortillas, warmed
  • 1 egg, beaten
  • 2 tbsp. (30 ml) oil

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  • Heat oven to 400°F.
  • Mix dressing and 1/4 cup cilantro. Refrigerate until ready to use.
  • Combine remaining cilantro, cheese, chicken, beans, corn, peppers and cumin. Spoon 1/2 cup chicken mixture down centre of each tortilla; fold in opposite sides of tortilla, then roll up starting at bottom edge. Brush top edge with egg; press into egg roll to seal.
  • Place, seam-sides down, on baking sheet; brush with oil.
  • Bake 20 min. or until golden brown. Cut each diagonally into thirds. Serve with dressing mixture.
  • Prep time 20 min
  • Total time 40 min
  • 24 servings



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