| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken Breasts, Boned Skinned & Halved |
| 1 |
|
Green Bell Pepper, Cored & Seeded |
| 1 |
md |
Onion |
| 1 |
|
Clove Garlic, Minced |
| 1/2 |
ts |
Dried Oregano Leaves, Crushed |
| 1 |
|
Tomato |
| 2 |
tb |
Cooking Oil |
| 8 |
|
6" Flour Tortillas |
| 1/3 |
c |
Italian Dressing |
INSTRUCTIONS
Cut the chicken breasts and green bell pepper into strips. Cut the onion
and tomato into thin wedges. Place the chicken strips, green bell pepper
strips, onion wedges, garlic and oregano in a large bowl. Pour the Italian
dressing over the ingredients. Toss lightly. Refrigerate for at least 10
minutes (the longer the better). Drain. Stir fry in the oil until the
chicken is browned. Stir in the tomato wedges. Wrap the tortillas in
dampened paper towels. Microwave on HIGH until softened (45-90 seconds).
Fill the tortillas with the chicken mixture. Serve with salsa, sour cream,
shredded cheese, frijoles or guacamole. Joel
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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