Tuesday, July 24, 2012

Mexican Stir-Fry Wrap




1 tablespoon olive oil
1 small onion, sliced thin
8 oz canned or fresh mushrooms
3/4 lb cooked chicken breast, sliced into strips icon
4 flour tortillas, kept warm until ready to use.
1 jar of salsa
1/2 cup sour cream

  • In a skillet, on med-high heat add oil, onion, and mushrooms. Saute for 3-4 minutes.
  • Add chicken strips and continue to cook until heated through.
  • On each tortilla, add 1/4 chicken mixture.
  • Top with salsa.
  • Roll and top with a dollop of sour cream.
Serves 4

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