- 30 minutes
- 20 minutes
- 4 to 5 (one per person)
- Spinach dip; soften your cream cheese at room temp. and thaw spinach. place cream cheese in a bowl and squeeze all excess water from spinach and put I the bowl with the cream cheese. add 1 tsp. of garlic and blend well. set aside for now.
- Place tortilla on counter, put approx. 2 tbsp. of spinach dip length wise in the middle of tortilla and about the same of chicken mixture right on top of the spinach dip, then sprinkle with cheddar cheese(probably about an 1/8 to a 1/4 cup). fold ends of tortilla in and roll long ways. then pin tortilla together with toothpicks to keep it sealed when frying, so all of your filling doesn't fry out. wrap until all fillings are gone.
- Heat oil until hot (375 to 400). if you place wraps in to early, they will soak up extra grease. one at a time place Pollos into the oil until golden brown, then place them on paper towels to drain. repeat until all are fried. when cooled enoughto eat, remove toothpicks and serve with your favorite salsa. for a bigger meal, serve with beans and rice.