|3||Boneless; skinless chicken|
|4||Flour tortillas; (8 to 10 inch)|
|1 teaspoon||Lemon juice|
|½ teaspoon||Garlic powder|
|1 can||Or jar; (8 oz) mushroom|
|; stems & pieces,|
|1 medium||Onion; halved and thinly|
|¼ cup||Ranch or French onion dip or sour cream|
Rinse chicken with cold water and pat dry with paper towels. Cut chicken into ½-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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