Mexican Chicken Rolls

6 chicken breasts, boneless, skinless, cut in strips
3 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
3 tablespoons butter
1 lemon, juiced
2 large tomatoes, chopped
2 cups torn fresh spinach leaves
1 cup peeled, diced jicama
2 green onions, chopped
1 cup shredded Monterey Jack cheese
1 can (16 oz.) dark red kidney beans, drained
1 can (6 oz.) ripe olives, drained, sliced
2 cups picante sauce, divided
18 large red lettuce leaves
1 carton (8 oz.) sour cream

In large frypan, place butter and melt over medium heat. Add chicken; sprinkle with garlic salt, pepper, thyme and lemon juice. Cook, stirring, about 10 minutes. Remove from heat and set aside.

In large salad bowl, mix together tomatoes, spinach, jicama, onion, cheese, beans, olives, 1 cup of the picante sauce and chicken. Toss to mix.

To serve, place a portion of the chicken mixture in center of each lettuce leaf; top with 1 tablespoon remaining picante sauce and 1 tablespoon sour cream. Fold over edges of lettuce leaf, making a small roll.

Makes 6 servings
From: Kathleen Stubler, Kansas City, KS
Source: National Chicken Council