Chicken and Salsa Wraps

2 medium tomatoes, chopped
1 4-ounce can diced green chiles, see notes*
1/3 cup sliced green onions, including tops
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon vegetable oil
3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons water
1 1-ounce package Lawry's Taco Spices and Seasonings
8 large flour tortillas (burrito size), warmed to soften
OR
12 small flour tortillas (fajita or soft taco size), warmed to soften
Servings: 8
In large bowl, combine tomatoes, chiles, green onions and cilantro; set aside. In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and Taco Spices & Seasoning; continue to cook until chicken is cooked through. Mix in tomato salsa mixture to skillet of seasoned chicken. Place 1/2 or 1/3-cup filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve or transport to picnic.

Makes 8 large wraps OR 12 small wraps


Notes: Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!

* For more mild version, use 2 tablespoons green chiles instead of whole can.