Rio rancho chicken wraps
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.