Ingredients: 1 tablespoon olive oil 3/4 pound stir-fry ready chicken breasts or 2 boneless, skinless breast halves cut into 2-inch strips 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon Italian seasoning 1 heaping teaspoon minced garlic 6 ounces portobello mushrooms, cut into 1/2-inch long strips 1/2 cup bagged sundried tomatoes or 1/2 cup sliced oil-packed sundried tomatoes, drained 5 ounces fresh spinach, washed and drained well 4 burrito-sized tortillas, at room temperature 4 ounces feta cheese Directions:1. Heat olive oil in a large skillet. Add chicken, salt, pepper, Italian seasoning and garlic. Stir fry for 2 minutes. Add mushrooms and continue cooking, stirring constantly, until chicken is cooked through. Stir in sundried tomatoes and spinach. Cover and cook for 2 to 3 minutes, until spinach is wilted. 2. Place 1/4 of mixture in center of each tortilla. Top each with 1/4 of the feta cheese. Fold in sides of tortillas and roll up burrito-style. Slice in half and serve. |