Enjoy this recipe from Suppers in a Snap.
Submitted by: Diana Duff from Cypress, CA
2 boneless, skinless chicken breasts, cooked and shredded
salt, pepper and garlic salt to taste
1 T. butter
10 8-inch flour tortillas
8-oz. pkg. shredded Monterey Jack cheese
6 green onions, diced
1 T. oil
Garnish: sour cream, guacamole, salsa
Optional: lettuce leaves
Season chicken with salt, pepper and garlic salt to taste. Heat butter in a skillet over medium heat; add chicken and sauté about 3 minutes, until heated through. Spoon chicken evenly onto tortillas. Top with cheese and green onions; fold up sides and roll up, burrito-style. Heat oil in a large skillet over medium-high heat. Add rolled-up tortillas and sauté until golden. Serve with your choice of toppings and over lettuce leaves, if desired. Serves 6 to 8.