Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout. A simple seasoning of Italian dressing mix simplifies preparation. Wrap in tortillas or pita and garnish with tomatoes and lettuce.
| Yield: | 10 servings |
| Ingredients | |
| 2 green bell peppers, sliced 1 red bell pepper, sliced 1 onion, thinly sliced 1 cup fresh sliced mushrooms 2 cups diced, cooked chicken meat 1 (.7 ounce) package dry Italian-style salad dressing mix 10 (12 inch) flour tortillas | |
- Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
- Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
- Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.
| Nutrition Information Servings Per Recipe: 10 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 443 cal | Total Fat: | 9.6 g | Cholesterol: | 21 mg | |||
| Sodium: | 829 mg | Carbohydrates: | 69.4 g | Fiber: | 4.8 g | |||
| Protein: | 18.4 g | |||||||
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