Rio Rancho Chicken Wraps

3 boneless skinless chicken breasts
4 (8 to 10-inch) fat free flour tortillas
1 tsp. ReaLemon (lemon juice)
1/2 tsp. seasoned salt
1/4 tsp garlic powder
2 tbsp Crisco vegetable oil
1 can or jar (4 oz) mushrooms stems and pieces, drained
1 medium onion, halved and thinly sliced
1/4 cup fat free ranch or French onion dip or sour cream

Rinse chicken in cold water and pat dry with paper towels. Cut chicken into 1/2 inch cubes and place in medium bowl. Sprinkle with ReaLemon, seasoned salt and garlic powder; toss lightly.

Heat oil in large skillet over medium high heat. Add chicken, saute 2 minutes.

Add mushrooms and onion. Cook 3 to 4 minutes longer or until vegetables are tender, stirring occasionally.

Reduce heat to low. Stir in dip or sour cream.

Heat tortillas according to package directions.

Spoon chicken mixture equally into center of tortillas; fold edges in to cover filling and roll up tightly.

Serve:
Serve with fresh vegetables and macaroons if desired. Refrigerate leftovers

Servings: 4
From: Charo, Ohio