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
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