Spicy Pistachio Chicken with Orange Picante Salsa

4 broiler-fryer chicken breast halves, skinned, boned, cut in long strips
1 teaspoon garlic salt
1/2 teaspoon seasoned pepper
2 tablespoons vegetable oil
2 large garlic cloves, minced
1 medium green pepper, roasted, cut in strips*
1 medium gold pepper, roasted, cut in strips*
1 medium red pepper, roasted, cut in strips*
1 medium yellow pepper, roasted, cut in strips*
1/3 cup julienne-cut jicama
1/3 cup chopped green onion
1/3 cup slice red onion
10 flour tortillas (6-1/2 inch)
green onions cut in to daisies
cilantro
Orange Picante Salsa: recipe follows

In shallow bowl, place chicken; sprinkle with garlic salt and seasoned pepper. Stir to coat.

In frypan, place oil and heat to medium-high temperature. Add garlic; saute 1 minute. Add chicken and cook, stirring, about 10 minutes or until fork tender. Remove from heat.

In large bowl, mix together green pepper, gold pepper, red pepper, yellow pepper, jicama, green onion and red onion.

On warm serving platter, arrange in three parts, chicken, pepper mixture and tortillas with bowl of Orange Picante Salsa in center. Garnish with green onion daisies and cilantro.

To serve, place in center of each tortilla, chicken strips and pepper mixture. Top with Orange Picante Salsa and fold both sides of tortilla over filling.

Orange Picante Salsa:
In medium bowl, mix together:
1 cup bottled picante sauce
2 tablespoons orange marmalade
1/4 cup chopped fresh cilantro
Stir to blend.

*To roast peppers, place under broiler, turning until charred. Cool. With knife point, remove stem, seeds and skin.

Makes 5 servings of 2 tortillas each
Source: Kim Landhuis, Fort Dodge, IA; National Chicken Council