Categories: Poultry, 1994 dccc, Finalist
      Yield: 4 servings
      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
           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
       :       Delmarva Poultry Industries, Inc.
       :       Georgetown, Delaware, 19947-9622

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