2 boneless, skinless chicken breast halves
1 teaspoon Cumin
1 can (8 oz.) stewed tomatoes
1/3 cup salsa
1 green onion, thinly sliced
8 flour tortillas (7″), warmed
1 cup shredded lettuce
1 medium tomato, chopped
1 cup (4 oz.) cheddar cheese
1/4 cup chopped fresh cilantro (optional)
Place chicken in one layer in skillet; season with cumin. Pour tomatoes and salsa over chicken. Simmer, uncovered, 15 minutes or until chicken is tender, turning once. Remove chicken; save liquid in skillet.
Cool and shred chicken; add to skillet with green onion; cook 2 minutes or until most of the liquid is absorbed.
Divide chicken mixture evenly down center of each tortilla. Top with shredded lettuce, chopped fresh tomato and cheese. Add cilantro; fold and serve immediately.
Makes 4 servings.
Calories…..385…..Fat…..8 g…..Carbs…..39 g…..Fiber…..1.8 g.