yesterday's Green Chili post. I was a bit skeptical at the cabbage and chili combo, but it totally works! Ryan and I loved these! Also, if you end up with too much or the cabbage mixture, add a bit of mayo and you have a nice slaw salad to go on the side!
2 cups shredded green cabbage
1/4 cup cilantro leaves
2 tsp lime juice
2 tsp olive oil
salt and pepper
shredded cheddar cheese
2 cups Slow-Cooker Green Chili, warmed and potatoes halved if large
salsa, for serving
Preheat oven to 350. In a medium bowl, combine cabbage, cilantro, lime juice, and oil; season with salt and pepper and toss to combine. Place tortillas on a work surface. Place cheese, cabbage mixture, and chili down center of each tortilla, leaving room at ends.
Fold one side of each tortilla over filling, then tuck in ends and tightly roll up. Place burritos, seam side down, on a baking sheet. Heat in oven until tortillas are warm and cheese melts; about 7 minutes. Serve immediately with salsa.