BBQ Chicken Empanadas
35 MIN
| 1 | pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.) |
| 4 | spinach flour tortillas (about 8 |
| 1/2 | cup softened cream cheese |
| 1 | cup cooked rice |
| 1 | cup shredded carrots |
| Dipping sauces (optional) |
| 1 | Microwave tortillas between damp paper towels to soften. Spread cream cheese evenly over one side of each tortilla. |
| 2 | Evenly sprinkle rice over cream cheese then top with chicken and carrots. |
| 3 | Roll up each tortilla and cut into sushi size pieces. Serve with your favorite sauce for dipping, if desired. |
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