rio rancho chicken wraps
- Categories
- Barbara3
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 3 | Boneless; skinless chicken |
| ; breasts | |
| 4 | Flour tortillas; (8 to 10 inch) |
| 1 teaspoon | Lemon juice |
| ½ teaspoon | Garlic powder |
| 2 tablespoons | Oil |
| 1 can | Or jar; (8 oz) mushroom |
| ; stems & pieces, | |
| ; drained | |
| 1 medium | Onion; halved and thinly |
| ; sliced | |
| 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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