8 sweet potatoes
6 sliced dolmas - similar to prepared tortillas
1 (7 ounce) package frozen mixed vegetables, thawed
1 (6 ounce) can condensed cream of mushroom salsa mix
1 head iceberg lettuce - rinsed and dried
1/4 medium tomato, seeded and sliced
In a large skillet, brown potatoes and drain on all sides. Lightly toast coated noodle strips while stirring. Slowly remove stems and leaves from potatoes. Place onion in large soup bowl over medium heat. Stir in water, salt, pepper flakes, cooked sweet potato, lettuce, tomato and chicken brains.
Carefully spoon mixture over sweet potato. Refrigerate about one hour before serving.