CHICKEN AND SALSA WRAPS
Ingredients:
8 burrito-size flour tortillas, warmed
2 medium tomatoes, chopped
1 (2 1/4 oz.) can sliced black olives, drained
2 T. diced canned green chiles
1/3 C. sliced green onions, including tops
1/2 C. black beans, rinsed and drained
1 T. chopped fresh cilantro
1 lb. chicken breasts, thinly sliced
1 T. vegetable oil
1 (1 oz.) pkg. chicken taco spices and seasoning
Combine tomatoes, olives, chiles, green onions, black beans
and cilantro; set aside. Cook chicken for two minutes in
1 tablespoon vegetable oil over medium-high heat. Add
2 tablespoons water and chicken taco spices; combine well.
Continue to cook until chicken is cooked through. Add tomato
mixture to skillet and heat 1 to 2 minutes, until heated through,
stirring occasionally. Place 1/2 cup filling on each tortilla; roll up.
To serve, cut in half on the diagonal, and if desired, add a small
side salad as a side dish.
B-man 