Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned, cut into 1/2
-- inch strips
1 tb Oil, olive
1 md Onion, thinly sliced
1 lg Garlic, clove, minced
16 oz Chickpeas, canned, drained
1 md Squash, yellow, thinly
-- sliced
1 md Pepper, green, julienned
1 md Pepper, red, julienned
2 tb Cajun seasoning
2 tb Hot pepper sauce
1 ts Chili powder
1 ts Juice, lime
1/2 ts Paprika
1/2 ts Pepper, ground
4 ea Tortillas, flour
-- 10 inch, warmed
Salsa
Cheese, cheddar

In a fry 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 1/2 cup of chicken mixture on each tortilla. Roll the
tortillas and arrange them on a platter.

Garnish with salsa and cheese.

Cook: Melissa K. Mumbauer, Allentown, Pennsylvania

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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