Categories: Chicken, Hot Sandwich, Main Dish, Tex-Mex

Ingredients

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken, breatsts cut into thin strips
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can red kidney beans, drained
• 1/2 cup water
• 1 (1 1/4 ounce) package taco seasoning mix
• salt and pepper
• 2 teaspoons chili powder
• 8 tortillas (10 "inch")
• 1 cup shredded cheddar cheese
• 1 medium tomato, chopped (optional)
• 1/2 cup chopped green onion (optional)

Directions

1. Heat oil in a large skillet over medium-high heat.

2. Add chicken and cook until browned.

3. Stir in onions and green pepper and saute until tender.

4. Add beans, water, taco seasoning mix, salt, pepper, and chili powder; bring to a boil.

5. Reduce heat and cook until thickened, about 5-7 minutes, stirring often.

6. Spoon filling into warmed tortillas.

7. Top with cheese, tomato and green onion.

8. Roll up and serve immediately.

Email to a friend | Print this recipe | Back