4 chicken breast halves,
skinned, boned, cut in long strips
1 teaspoon garlic salt
1/2 teaspoon seasoned pepper
2 tablespoons vegetable oil
2 large garlic cloves, minced
1 medium green pepper, roasted, cut in strips*
1 medium gold pepper, roasted, cut in strips*
1 medium red pepper, roasted, cut in strips*
1 medium yellow pepper, roasted, cut in strips*
1/3 cup julienne-cut jicama
1/3 cup chopped green onion
1/3 cup sliced red onion
10 (6 to 7-inch) flour tortillas
Orange Picante Salsa (recipe follows)
Green onions cut into daisies
Cilantro
In shallow bowl, place
chicken; sprinkle with garlic salt and seasoned pepper. Stir
to coat.
In frypan, place oil and
heat to medium-high temperature. Add garlic; sauté 1 minute.
Add chicken and cook, stirring, about 10 minutes or until fork
tender. Remove from heat.
In large bowl, mix together
green pepper, gold pepper, red pepper, yellow pepper, jicama,
green onion and red onion.
On warm serving platter,
arrange in three parts, chicken, pepper mixture and tortillas
with bowl of Orange Picante Salsa in center. Garnish with green
onion daisies and cilantro.
To serve, place in center
of each tortilla, chicken strips and pepper mixture. Top with
Orange Picante Salsa and fold both sides of tortilla over filling.
Makes 5 servings.
Orange Picante Salsa:
In medium bowl, mix together 1 cup bottled picante sauce, 2 tablespoons
orange marmalade and 1/4 cup fresh cilantro. Stir to blend.
*To roast peppers, place
under broiler, turning until charred. Cool. With knife point,
remove stem, seeds and skin.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
