Hot spicy chicken tortillas

4 servings

Ingredients

Quantity Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned, cut into 1/2 inch strips
1 tablespoon Oil, olive
1 medium Onion, thinly sliced
1 large Garlic, clove, minced
16 ounces Chickpeas, canned, drained
1 medium Squash, yellow, thinly sliced
1 medium Pepper, green, julienned
1 medium Pepper, red, julienned
2 tablespoons Cajun seasoning
2 tablespoons Hot pepper sauce
1 teaspoon Chili powder
1 teaspoon Juice, lime
½ teaspoon Paprika
½ teaspoon Pepper, ground
4 eaches Tortillas, flour 10 inch, warmed
Salsa
Cheese, cheddar

Directions

In a fry pan, heat the oil over medium flame.

Add chicken, onion, and garlic. Cook, turning, about 5 minutes, until chicken is brown on all sides.

Add peas, squash, peppers, Cajun seasoning, hot pepper sauce, chili powder, lime juice, paprika, and pepper. Cook, stirring, 10 minutes or until the vegetables are crisp tender.

Place about ½ cup of chicken mixture on each tortilla. Roll the tortillas and arrange them on a platter.

Garnish with salsa and cheese.

Cook: Melissa K. Mumbauer, Allentown, Pennsylvania Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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