| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Barbara3 |
1 |
servings |
INGREDIENTS
| 3 |
|
Boneless; skinless chicken |
|
|
; breasts |
| 4 |
|
Flour tortillas; (8 to 10 inch) |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Garlic powder |
| 2 |
tb |
Oil |
| 1 |
cn |
Or jar; (8 oz) mushroom |
|
|
; stems & pieces, |
|
|
; drained |
| 1 |
md |
Onion; halved and thinly |
|
|
; sliced |
| 1/4 |
c |
Ranch or French onion dip or sour cream |
INSTRUCTIONS
Rinse chicken with cold water and pat dry with paper towels. Cut chicken
into 1/2-inch cubes; sprinkle with lemon juice, seasoned salt and garlic
powder; toss lightly. Heat oil in large skillet over medium-high heat. Add
chicken; saute 2 minutes. Add mushrooms and onion. Cook 3 to 4 minutes
longer or until vegetables are tender, stirring occasionally. Reduce heat
to low. Stir in dip. Heat tortillas according to package directions. Spoon
chicken mixture equally into center of tortillas; fold edges in to cover
filling and roll up tightly. Yield: 4 servings.
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