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Ingredients
- 8 oz. softened cream cheese
- 1 tbsp. jalapeño, chopped
- 2 tbsp. Florida Orange Juice Marmalade
- 1 tbsp. green onions, chopped
- 1 tbsp. fresh parsley, chopped
- 10-inch flour tortillas (6 tortillas)
- 4 baked or grilled chicken breasts, cut into thin strips
- 1 avocado, sliced
- 2 cups fresh spinach, chopped into strips
For Grapefruit Salsa:
- 1 cup Pink Florida Grapefruit segments
- 1 cup White Florida Grapefruit segments
- 2 tbsp. green onions, chopped
- 2 tbsp. fresh parsley, minced
- 2 tbsp. raspberry vinegar
- 2 tsp. brown sugar
- 2 tbsp. chili sauce
- 2 drops Tabasco sauce
- Black pepper to taste
- Lawry’s seasoning salt to taste
- Rum to taste
Instructions
- Combine all ingredients for Grapefruit Salsa in a mixing bowl and stir to combine. Set aside.
- Mix softened cream cheese with jalapeño, Florida Orange Marmalade, green onions, and parsley.
- Spread cream cheese mixture on the middle of the tortillas, making sure to leave at least ½ inch around the edge.
- Top with several chicken strips, avocado, shredded spinach, and a dollop of Grapefruit Salsa.
- Roll up tortillas and refrigerate until chilled, approximately 4 hours.
- Cut tortillas into 1-inch slices. Arrange on a plate and garnish with Florida Citrus segments.
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