Chicken Tomato Wraps

CHICKEN TOMATO WRAPS

2 tbs vegetable oil 2 pounds boneless skinless chicken thighs, cut into strips 1 onion, chopped 2 cans 14.5 oz each diced tomatoes with jalapeno chiles 1 1/2 tsp cumin 1 tsp salt 2 avocados 2 tbs lime juice 1 cucumber, peeled 4 large flour tortillas, warmed 8 lettuce leaves

In skillet, heat oil. Add chicken and onion, saute until chicken is lightly colored and onion is softened. Add tomatoes with their juice, cumin, and 1/2 tsp salt. Bring to boiling, cook covered until thickened and most of the liquid has evaporated. Remove from heat.

Halve avocados. Cut lengthwise into slices. In bowl, toss avocado with 1 tbs lime juice and 1/4 tsp salt. Halve cucumber crosswise, then halve lengthwise, seed. Cut pieces into thin lengthwise strips. In bowl, toss remaining lime juice and 1/4 tsp salt.

Spread out 1 tortilla. Spread 1 cup chicken mixture across lower fourth of tortilla. Top chicken mixture with 2 lettuce leaves, one fourth of the avocado, and 1/4 of the cucumber. Tightly roll up tortilla. Slice diagonally in half. Repeat with remaining tortillas and fillings. Serve at room temp. MAKES 8 SERVINGS OF CHICKEN TOMATO WRAPS.*

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 * Catsrecipes Y-Group