Recipe: Chicken, Broccoli, and Mushroom Tortillas

CHICKEN, BROCCOLI, AND MUSHROOM TORTILLAS

1 lb boneless, skinless chicken breast halves, lightly pounded
salt and freshly ground pepper
2 tablespoons olive oil, divided use
1/2 tsp minced garlic
10 to 12 ounces fresh mushrooms, sliced (about 3 cups)
2 1/2 cups broccoli florets
1/4 cup chicken broth
1 tbsp soy sauce
2 tsp grated fresh ginger
4 (8 inch) flour tortillas

Sprinkle chicken with 1/2 tsp salt and 1/8 tsp pepper.

Heat 1 tbsp oil in large nonstick skillet over medium-high heat; add chicken and cook 4-5 minutes per side, until cooked through. Transfer to cutting board; cover and keep warm.

Heat remaining oil in skillet. Add garlic and cook 30 seconds. Stir in mushrooms. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 1 minute.

Add broccoli, chicken broth, soy sauce, and ginger; cook 4-5 minutes until broccoli is tender and liquid has evaporated.

Cut chicken into thin strips. Divide and arrange chicken and mushroom-broccoli mixture on one half of each tortilla; roll up.

Servings: 4
Source: Ladies' Home Journal, April 1997