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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Ingredients:
4 Breasts, chicken, halves
1 Tablespoon(s) Oil, olive
1 medium Onion, thinly sliced
1 large Garlic, clove, minced
16 Ounce(s) Chickpeas, canned, drained
1 medium Squash, yellow, thinly
1 medium Pepper, green, julienned
1 medium Pepper, red, julienned
2 Tablespoon(s) Cajun seasoning
2 Tablespoon(s) Hot pepper sauce
1 Teaspoon(s) Chili powder
1 Teaspoon(s) Juice, lime
1/2 Teaspoon(s) Paprika
1/2 Teaspoon(s) Pepper, ground
4 Tortillas, flour 10 inch | |
Directions: 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.
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