Ingredients & methodology
2 c. chicken lyonnaise and sliced
1 c. sliced lettuce
1-4 oz. will diced inexperienced chili's drained
2 Tbs. cilantro
8-10 in. flour tortillas
1-6 oz. avocado dip
1-16 oz. will frijoles refritos
1 c. sour cream
1 1/2 c. sliced cheese
1/4 cup sliced tomatoes
2 Tbs. sliced faveolate ripe olives
2 Tbs. cilantro
Salsa
In a bowl mix chicken, lettuce, chili's, and cilantro. Set aside.
Place one amongst the tortillas on an oversized platter. unfold with half the avocado dip. Then prime with a second flapcake. unfold with half the frijoles refritos. cowl with a 3rd flapcake. Sprinkle with half the chicken-lettuce mixture. Add a forth flapcake. unfold with half the cream sprinkle with half the cheese. Repeat layers, ending with cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, dig wedges. If desired, serve with condiment.
Makes eight servings
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