I am always on the search for recipes that would be perfect to bring to meetings or putlocks. There really is a method to the madness when it comes to cooking for groups, particularly when a dish can’t be kept warm or left to sit out. You have to pick very generic recipes that don’t have a lot of crazy ingredients or flavor combinations to them. All the while you need to keep in mind the temperature a dish should be served at. If your dish is a hot pasta dish, it’s probably not going to be great if it has to sit out 2 hours before being served. Egg dishes work well since they are best served at room temperature and can often be delicious even cold. And it is always best to choose something that can be easily recognizable and if not, then you should definitely tape a little note card with the recipe title to the dish. I find that people are more apt to eat something when they know what it is. That is probably the best piece of advice I can give you.
The reason I bring this up is because that’s where this recipe made it’s debute- a church luncheon. I found it on good ol’ Pinterest where it was originally posted by Delicious Meliscious. Her’s look way more appealing than mine since they have more of a splash of color to them because of the wrap chosen. But that didn’t stop people from eating mine up! They were a great hit. I think I had just one or two left by the end. I think wraps make some of the best food for parties and group events. They are easy to serve and keep really well at room temperature.
This was such an easy recipe to make too! It uses very basic ingredients and requires nothing more than mixing all the ingredients together in a bowl. The most difficult part is probably rolling and cutting the pieces. I found you got the best results when you didn’t bother using the end pieces of the wrap (a serrated knife doesn’t hurt either). I filled the wrap within 1/2-inch of two opposing sides and brought the edge of the chicken mixture straight down. Before rolling, I cut off the excess edge to within 1/2-inch of the filling (it spreads when you roll), all the while keeping it straight. I simply thought this made shaping and cutting easier. But you can always just fill the whole thing and not worry about how the edges look. It all tastes the same right?
*update: I made a variation of this recipe into a quesadilla! It turned out delicious*
- 2- 8 oz. packages cream cheese, softened
- 1½ cups shredded Mexican blend cheese
- 1 teaspoon garlic, finely minced
- 1½ tablespoons chili powder
- 1 teaspoon cumin
- ½ tsp ground coriander
- 1 tsp salt
- ½ tsp ground black pepper
- cayenne pepper to taste
- 3 chicken breasts, cooked and shredded
- 4 green onions, chopped
- 10 oz. can Rotel tomatoes, drained with juices reserved
- 1 package burrito sized tortillas
- Mix cheeses together until well blended.
- Add all remaining ingredients, using remaining rotel juice as needed to thin mixture, and mix well.
- Cover and refrigerate for at least one hour.
- Place one heaping spoonful onto tortilla.
- Spread to edges using a metal spatula.
- Roll and cut into slices.
adapted from Delicious Meliscious