Mexican-Style Chicken-Filled Tortillas Ingredients: 4 boneless, skinless chicken breast halves, cut into thin, bite-sized strips 1 cup frozen whole kernel corn 1 cup chunky-style salsa 1 (2 1/4-ounce) can sliced ripe olives, well drained 8 (8- to 10-inch) fat-free flour tortillas Method: Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken and cook stirring for five to six minutes or until meat is no longer pink. Stir in corn, salsa, and olives. Reduce heat to medium and cook four to six minutes or until mixture is thoroughly heated. Meanwhile warm tortillas as directed on package label. Spoon one fourth of chicken mixture onto half of each tortilla. Fold tortillas to seal. If desired, serve with light sour cream and additional salsa. Yield: four servings. Preparation time is twenty minutes. Salsa is a zesty condiment that rivals ketchup in popularity. To make a fresh salsa for dipping chips or spreading on burgers, mince fresh tomatoes, onion, and cucumber, and season with chopped fresh cilantro, hot pepper sauce, and salt to taste. Delma
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