Hot Spicy Chicken Tortillas

Name: Hot Spicy Chicken Tortillas
Yield: 4
Cuisine: Mexican
Ingredients: chicken breast halves, boneless, skinless; vegetable oil; onions; garlic; chickpeas (garbanzo beans); winter squash; green bell peppers; sweet red bell peppers; cajun seasoning; red hot pepper sauce; chili powder; juice; paprika; black pepper; flour tortillas; salsa; cheese

Hot Spicy Chicken Tortillas recipe

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
4		chicken breast halves, boneless, skinless broiler/fryer, cut into 1/2 inch strips
1	tablespoon	vegetable oil olive
1	medium	onions thinly
1	large	garlic minced	*
16	ounces	chickpeas (garbanzo beans) canned, drained
1	medium	winter squash yellow, thinly sliced	*
1	medium	green bell peppers green, julienned
1	medium	sweet red bell peppers red, julienned
2	tablespoons	cajun seasoning	*
2	tablespoons	red hot pepper sauce	*
1	teaspoon	chili powder
1	teaspoon	juice lime	*
½	teaspoon	paprika
½	teaspoon	black pepper ground
4		flour tortillas 10 inch, warmed	*
		salsa	*
		cheese cheddar	*

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless broiler/fryer, cut into 1/2 inch strips
15	ml	vegetable oil olive
1	medium	onions thinly
1	large	garlic minced	*
462.4	ml/g	chickpeas (garbanzo beans) canned, drained
1	medium	winter squash yellow, thinly sliced	*
1	medium	green bell peppers green, julienned
1	medium	sweet red bell peppers red, julienned
3E+1	ml	cajun seasoning	*
3E+1	ml	red hot pepper sauce	*
5	ml	chili powder
5	ml	juice lime	*
2.5	ml	paprika
2.5	ml	black pepper ground
4	each	flour tortillas 10 inch, warmed	*
1	x	salsa	*
1	x	cheese cheddar	*

Directions

In a frying 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.