4 ea Breasts, chicken, halves,
— broiler/fryer, boned, — skinned, cut into 1/2 — inch strips 1 tb Oil, olive
1 md Onion, thinly sliced
1 lg Garlic, clove, minced
16 oz Chickpeas, canned, drained
1 md Squash, yellow, thinly
— sliced 1 md Pepper, green, julienned
1 md Pepper, red, julienned
2 tb Cajun seasoning
2 tb Hot pepper sauce
1 ts Chili powder
1 ts Juice, lime
1/2 ts Paprika
1/2 ts Pepper, ground
4 ea 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 1/2 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, 19947-9622