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  • 4-5 lg. chicken breasts (sliced or chopped small)
  • 5-6 green onions (chopped)
  • 2 tsp chili powder
  • 1 tsp oregano
  • 2 tsp garlic powder
  • 3/4 tsp paprika
  • 1 tsp Tony's Creole seasoning
  • 4 cups lettuce (chopped or shredded small)
  • 2 cups tomato (diced)
  • 1 1/2 cups chedder cheese (grated)
  • 1 1/2 cups mozzarella cheese (grated)
  • 8-10 flour tortillas (7 inch)
  • 1 small cup sour cream
  • salsa


  1. Fill a tea kettle or 2 quart saucepan with water and bring to a boil. Remove excess fat from chicken and place in a colander.
  2. Spread out with a fork and pour hot water slowly over meat through colander.
  3. Place chicken in plastic container with tight fitting lid.
  4. Add onions, chili powder, oregano, garlic powder, paprika and Tony's to chicken. Cover tightly and shake until mixed well.
  5. Refrigerate chicken mixture overnight in container, tightly sealed.
  6. To prepare chicken, place mixture in a pan sprayed with Pam and heat slowly  stirring frequently to brown lightly.
  7. Remove chicken from fire and place in large bowl.
  8. Combine lettuce and tomatoes and toss to blend.
  9. Place 1/4 cup chicken on tortilla.
  10. Top with a desired amount of vegetables and cheese.
  11. Add sour cream and salsa to your taste.