Recipe - Open-Faced Chicken Tortillas

1 Envelope lipton recipe
secrets fiesta herb with
red pepper soup
6 Boneless; skinless chicken
breast halves; pounded to
1/4" thickness
2 tablespoon Butter or margarine
6 6" flour tortillas; warmed
1 cup Shredded cheddar cheese
1 lg Tomato; minced
One half cup Diced red onion
Fresh cilantro (optional)
Lime wedges (optional)

1. In a shallow plate place soup mix. Dip chicken in mix to coat
completely.

2. In 12inch nonstick skillet over medium heat melt 1 Tbs butter. Cook
half of the chicken 4 minutes or until done, turning once.

3. Remove chicken; set aside.

4. Repeat with remaining butter and chicken.

5. Cut chicken into thin strips; set aside.

6. Heat broiler.

7. Arrange tortillas on baking sheet. Equally top tortillas with chicken,
then cheese, tomato and onion.

8. Broil until cheese is melted.

9. Garnish, if desired, with fresh cilantro leaves and lime wedges.

10. Serve. TIP: Rollup filled tortillas for a makeahead onthego lunch
or dinner.

READER'S DIGEST, AUG 1995

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