Recipe - Hot Spicy Chicken Tortillas

4 Breasts, chicken, halves,
broiler/fryer, boned,
skinned, cut into 1/2
inch strips
1 tablespoon Oil, olive
1 md Onion, thinly cut or sliced up
1 lg Garlic, clove, minced
16 ounce Chickpeas, canned, drained
1 md Squash, yellow, thinly
cut or sliced up
1 md Pepper, green, julienned
1 md Pepper, red, julienned
2 tablespoon Cajun seasoning
2 tablespoon Hot pepper sauce
1 teaspoon Chili powder
1 teaspoon Juice, lime
One half teaspoon Paprika
One half teaspoon Pepper, ground
4 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 One half 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, 199479622

File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94dccc.zip