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Categories:
mushrooms onion yellow pepper skinless cucumber head romaine lettuce tomato salad oil soy sauce flour tortillas salt Cheddar cheese cilantro
Viewed: 24 - Published at: 8 years agoIngredients
- 1/2 lb. Medium-size mushrooms
- 1 large onion
- 1 large yellow pepper
- 2 medium skinless, boneless chicken-breast halves
- 1 small cucumber
- 1/2 small head romaine lettuce
- 1 medium tomato
- 1 tsp. salad oil
- 1 tbsp. soy sauce
- 4 flour tortillas
- 1/2 tsp. salt
- 1/4 c. shredded reduced-fat Cheddar cheese
- Cilantro sprigs for garnish
Method
- Slice mushrooms and onion.
- Cut yellow pepper and chicken into 1/2-inch-wide strips.
- Set chicken aside.
- Thinly slice unpeeled cucumber.
- Thinly slice enough lettuce to equal 2 cups loosely packed.
- Dice tomato.
- In nonstick 10-inch skillet over high heat, in hot salad oil, cook mushrooms, onion, and yellow pepper until lightly browned.
- Add soy sauce and 3 tablespoons water.
- Reduce heat to medium-low; cover and cook until vegetables are tender.
- Remove vegetables to medium bowl; set aside.
- Wipe skillet clean.
- In same skillet over high heat, heat tortillas, one at a time, until lightly browned on both sides.
- Remove to 4 dinner plates.
- In same skillet over high heat, cook chicken strips and 1/2 teaspoon salt until they lose their pink color throughout.
- Return yellow-pepper mixture to skillet; heat through.
- Place some sliced lettuce onto tortillas; spoon chicken mixture onto lettuce; top with more lettuce, tomato, and cheese.
- Garnish with sliced cucumber and cilantro sprigs.
