Books for Cooks: Salsa adds Mexican flavor to chicken wraps

The Gooseberry Patch collects family recipes for its collection of cookbooks.

The collection includes “Speedy Suppers,” “Kids in the Kitchen,” “Pasta Recipes” and “RV Cooking.” The company was started in 1984 by Vickie Hutchins and Jo Ann Martin, two mothers who launched a mail-order business so they could work from home and keep an eye on the kids. It is based in Delaware, Ohio.

The latest book, “Slow Cooker Recipes,” is available from the Gooseberry Patch for $16.95. The homestyle recipe books are sold at small retailers and at www.gooseberrypatch.com. Or call (800) 854-6673 for more information about where to find the books.

“Slow Cooker Recipes” includes a submission from Spokane resident Marie Cordalis.

Chicken Mexi-Wraps

From Marie Cordalis of Spokane, Tuck in some slices of ripe avocado, sprinkled with lime juice to keep its fresh green color.

3 boneless, skinless chicken breasts

1/2 cup salsa

8 (10-inch) flour tortillas, warmed

1 cup shredded cheddar or Monterey Jack cheese

Garnish: shredded lettuce, chopped tomatoes, sour cream

Place chicken in a slow cooker; top with salsa. Cover and cook on low setting for 6 to 8 hours. Remove chicken from slow cooker; shred with a fork. Stir into juices in slow cooker. Spoon chicken into warmed tortillas; top with cheese and garnish as desired. Roll up.

Yield: 8 servings

Approximate nutrition per serving, without garnish: 387 calories, 11 grams fat (4 grams saturated, 28 percent fat calories), 27 grams protein, 41 grams carbohydrate, 62 milligrams cholesterol, 2 grams dietary fiber, 588 milligrams sodium.