Rio rancho chicken wraps

Yield: 1 servings

Measure Ingredient
3 \N Boneless; skinless chicken
\N \N ; breasts
4 \N Flour tortillas; (8 to 10 inch)
1 teaspoon Lemon juice
½ teaspoon Garlic powder
2 tablespoons Oil
1 can Or jar; (8 oz) mushroom
\N \N ; stems & pieces,
\N \N ; drained
1 medium Onion; halved and thinly
\N \N ; 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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