Hot spicy chicken tortillas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Breasts, chicken, halves, broiler/fryer, boned, skinned, cut into 1/2 inch strips |
| 1 | tablespoon | Oil, olive |
| 1 | medium | Onion, thinly sliced |
| 1 | large | Garlic, clove, minced |
| 16 | ounces | Chickpeas, canned, drained |
| 1 | medium | Squash, yellow, thinly sliced |
| 1 | medium | Pepper, green, julienned |
| 1 | medium | Pepper, red, julienned |
| 2 | tablespoons | Cajun seasoning |
| 2 | tablespoons | Hot pepper sauce |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Juice, lime |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Pepper, ground |
| 4 | eaches | Tortillas, flour 10 inch, warmed |
| Salsa | ||
| Cheese, cheddar | ||
Directions
In a fry pan, heat the oil over medium flame.
Add chicken, onion, and garlic. Cook, turning, about 5 minutes, until chicken is brown on all sides.
Add peas, squash, peppers, Cajun seasoning, hot pepper sauce, chili powder, lime juice, paprika, and pepper. Cook, stirring, 10 minutes or until the vegetables are crisp tender.
Place about ½ cup of chicken mixture on each tortilla. Roll the tortillas and arrange them on a platter.
Garnish with salsa and cheese.
Cook: Melissa K. Mumbauer, Allentown, Pennsylvania Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94