Recipe - Chicken Broccoli And Mushroom Tortillas

1 pound Boneless; skinless chicken
breast halves, lightly
pounded
Salt
Freshly ground pepper
2 tablespoon Olive oil; divided
One half teaspoon Finely minced garlic
1 pack (10 or 12 oz.) fresh
mushrooms; cut or sliced up (about 3
cups)
2 One half cup Broccoli florets; (8 oz.)
One fourth cup Chicken broth
1 tablespoon Soy sauce
2 teaspoon Grated fresh ginger
4 Flour; (8inch) tortillas

FROM LHJ ONLINE http://www.lhj.com For easy suppertime prep keep a supply
of cut fresh vegetables in the fridge for these savory tortilla rollups.

Total prep time: 28 minutes Degree of difficulty: Easy Lowfat

1. Sprinkle chicken with One half teaspoon salt and 1/8 teaspoon pepper. Heat 1
tablespoon oil in large nonstick skillet over mediumhigh heat; add chicken
and cook 4 to 5 minutes per side, until cooked through. Transfer to cutting
board; cover and keep warm.

2. Heat remaining 1 tablespoon of oil in skillet. Add garlic and cook 30
seconds. Stir in mushrooms. Sprinkle with One fourth teaspoon salt and 1/8
teaspoon pepper; cook 1 minute. Add broccoli, chicken broth, soy sauce and
ginger; cook 4 to 5 minutes until broccoli is tender and liquid has
evaporated.

3. Cut chicken into thin strips. Divide and arrange chicken and
mushroomandbroccoli mixture on one half of each tortilla; roll up. Makes
4 servings.

PER SERVING Calories 340 Total Fat 11.5 g Saturated Fat 1.5 g Cholesterol
66 mg Sodium 1,008 mg Carbohydrates 26 g Protein 33 g

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
19, 1998