Ingredients
- 225 g cream cheese, softened
- 1 tablespoon jalapeño chilis, chopped
- 2 tablespoons orange marmalade
- 1 tablespoon green onions, chopped
- 1 tablespoon fresh parsley, chopped
- 6 25-cm flour tortillas (6 tortillas)
- 4 baked or grilled chicken breasts, cut in thin strips
- 1 avocado, sliced
- 60 g fresh spinach, cut in very thin strips
For Grapefruit Salsa:
- 225 g pink Florida grapefruit, sectioned
- 225 g white Florida grapefruit, sectioned
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh parsley, minced
- 2 tablespoons raspberry vinegar
- 2 teaspoons brown sugar
- 2 tablespoons chili sauce
- 2 drops Tabasco sauce
- Black pepper, Lawry’s seasoning salt, and rum to taste
Preparation
Mix softened cream cheese with jalapeño chilis, orange marmalade, green onions and parsley.Spread on middle of flour tortillas, making sure to leave at least 1 centimetre around edge.Top with several thin chicken strips.Top with avocado and shredded spinach.Top with dollop of salsa.Roll tortillas and refrigerate until chilled (approximately 4 hours).Cut tortillas into 3-centimetre slices.Arrange on plate and garnish with Florida citrus fruit.
