Shelly's Recipe

RIO RANCHO CHICKEN WRAPS

Category: Sandwiches

3 boneless; skinless chicken breasts
4 flour tortillas; (8 to 10 inch)
1 tsp lemon juice
1/2 tsp garlic powder
2 tbsp oil
1 (8 oz) jar mushroom stems & pieces, drained
1 medium onion; halved and thinly sliced
1/4 cup ranch or French onion dip or sour cream

Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1/2-inch cubes; sprinkle with lemon juice, seasoned salt and garlic powder; toss lightly. Heat oil in large skillet over medium-high heat. Add chicken; saute 2 minutes. Add mushrooms and onion. Cook 3 to 4 minutes longer or until vegetables are tender, stirring occasionally.

Reduce heat to low. Stir in dip. Heat tortillas according to package directions. Spoon chicken mixture equally into center of tortillas; fold edges in to cover filling and roll up tightly. Serves 4