Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 10-inch flour tortillas -strips
1 tb Vegetable oil 1 ts Chili powder
1 Sweet red pepper, cut into 2 c Shredded lettuce
-strips 1 c Prepared salsa
1 Sweet green pepper, cut into 1 sm Avocado, pitted, peeled, and
-strips -sliced
1 lb Skinless, boneless chicken Cilantro for garnish
-breasts, cut into 1/4-inch

1. Heat oven to 350'F. Wrap tortillas in aluminum foil; place in oven
to warm-about 5 minutes.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat.
Add peppers and saute until crisp-tender-about 5 minutes. Remove to
bowl and keep warm.

3. In same skillet, cook chicken sprinkled with chili powder until
well browned and cooked through, stirring occasionally-about 5 to 8
minutes.

4. To serve, place tortillas on 4 plates. Top each tortilla with 1/2 C
lettuce. Divide peppers, chicken, and salsa among tortillas; roll up
tortillas. Serve with sliced avocado; garnish with cilantro, if
desired.

Microwave: In 2-quart microwave-safe casserole, toss peppers and 1 t
oil. Cover and microwave on high (100 percent) 3 to 4 minutes, until
crisp-tender. Remove from casserole and keep warm. In same casserole,
sprinkle chicken with chili powder. Cover and cook on high, 6 to 8
minutes, until cooked through, stirring once. Wrap tortillas in paper
towels. Cook on high, 1 to 2 minutes, until heated. Assemble as
directed above.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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