12oz.Shredded cheddar jack cheeseBought in a block and shredded yourself at home
For the filling:
8oz.Shredded rotisserie chicken
½Red bell pepper chopped
½Orange bell pepper chopped
½Large jalapeno deseeded and finely chopped
½C.Shredded cheddar jack cheese
1C.Shredded purple cabbage
2-3Chopped green onions
Salt and pepper to taste
Preheat the oven to 375 degrees.
Shred 12 oz. of cheddar jack cheese. Shredding it from the block works way better than the pre-shredded cheese for making the wraps.
Create circles of shredded cheese about 4-6 inches across on a parchment lined baking sheet. Leave room between each circle, as they will expand a bit as they cook.
Bake for 10 minutes until the cheese has a lace-like appearance and has begun to brown slightly around the edges. Let the cheese cool until it can be easily handled without burning yourself.
While the cheese is cooking, heat the oil in a skillet over medium-high heat on the stove, and add the chicken, bell peppers and jalapeno peppers to it.
Add the chili powder, cumin, oregano and salt and pepper to taste to the skillet with the chicken mixture, and continue to cook for a few minutes until heated through and the peppers are beginning to soften.
Stir in the minced garlic, cream cheese and sour cream. Mix and cook until the cream cheese has melted.
Remove from the heat, and stir the green onions, purple cabbage and ½ cup of cheese into the mixture.
When the wraps have cooled, place a thick layer of filling in the center of each one, and roll them closed to serve.