Chicken Salsa Biscuit Wraps
2 teaspoons vegetable oil
1/4 cup diced onion
1 cup Salsa
1 1/2 cups shredded cheddar cheese
1 1/3 cups shredded, cooked chicken
2 (12-ounce) refrigerated biscuit dough tubes
Preheat oven to 350°F. Lightly grease baking sheet.
Heat oil in medium skillet. Add onion; cook until tender. Add salsa and cheese; cook over low heat until cheese is melted. Stir in chicken.
Roll each biscuit into 4-inch circle. Place chicken mixture down center of each biscuit; fold two opposite edges over filling. Secure biscuits shut using wooden picks.
Bake for 15 minutes.
Makes 20 biscuit wraps.