| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Main, Dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Boned and skinned chicken breast halves; Cut into strips |
| 1 | Red bell pepper; Cut into bite strips | |
| 1 | Onion; sliced, separated into rings | |
| 1 | sm | Zucchini; Sliced |
| 1 | Poblano peppers; Seeded and sliced | |
| 1 | c | Old El Paso Thick 'n Chunky Salsa |
| 8 | 8-10 inch Flour tortilla; heated per package |
INSTRUCTIONS
1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 2-3 minutes or until browned. 2. Add bell pepper, onion, zucchini and chile; cook and stir 2-3 minutes or until vegetables are crisp tender. Stir in 1/2 cup of the salsa; cover and cook 1 minute. 3. To serve, spoon chicken mixture onto warm tortillas; fold over or roll up. Serve with remaining 1/2 cup salsa. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 <[email protected]> on Jan 20, 1998
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