1 cooked boneless, skinless Chicken Breast (roasted or grilled, marinated)
1 cup cooked Brown Rice
1/2 large Portabella Mushroom Cap, wiped clean, sliced
1/4 large Red Onion. sliced thin
1/2 large roasted Red Bell Pepper sliced thin
2 tbsp Olive Oil
1/2 tsp minced fresh Garlic
Salsa or hot sauce, or both
4 Corn or Low Carb Tortillas
In a skillet, on med high heat, sauté in the olive oil, the garlic, onion and pepper.
once translucent, add the mushroom slices, for approx. 3 minutes.
Add another tbsp of olive oil, and sauté the chicken until well cooked.
toss back the veggies.
Warm the tortillas in a folded paper towel, in the microwave, for 30 second for every 2-4 tortillas.
Serve with warm brown rice and salsa, filling the tortillas and rolling up with salsa inside, or out.