4 Servings
Chicken Mexican
Mexican chicken spicy Mexican Chicken Quick
1/3 cup Seven Seas Italian Dressing
4 strips (about1-1/4 lbs)
1 en bell pepper cut into strips
1 medium on cut into thin wedges
1 lic clove minced (optional)
1/2 teaspoon gano leaves crushed
1 ato cut into thin wedges
8 flour tillas (6-inch)
In large bowl, pour dressing over chicken, green bell pepper, onion, garlic and oregano. Toss lightly. Refrigerate at least 10 minutes. Drain. Stir-fry chicken mixture until chicken is browned and no longer pink. Stir in tomatoes. Wrap tortillas in dampened paper towels. Microwave on HIGH (100%) 45 seconds to 1-1/2 minutes or until softened. Fill tortillas with chicken mixture. Serve with salsa, sour cream, shredded cheese, refried beans or guacamole. Makes 4 servings. Variation: Substitute 1 pound flank steak or pork cutlets for chicken.
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