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15 minutes
15 minutes
30 minutes
- 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
- Slice the peppers and onion thinly lengthwise, avoiding dicing them.
- In a skillet, cook peppers and onion in a touch of oil until tender. Add mushrooms and chicken, cooking on low heat until heated through. Mix in dry salad dressing mix until well combined.
- Gently heat tortillas and wrap them around the filling. Add a sprinkle of shredded cheddar cheese, diced tomato, and shredded lettuce on top, if you like.
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