Monday, October 10, 2005

Chicken stuffed Pitas/Tortillas

Double Colander

Ingredients2 ½ to 3 pounds boneless, skinless chicken breasts
1 onion
1 head of lettuce
2 to 3 firm tomatoes
1 can of pitted black olives
12 oz. Package cheddar cheese
Package of small pitas (enough for one per guest)
Or a package of small tortilla (kind you use for soft tacos)
16 oz sour cream with one Tbl. spoon of Southwest chilpote season mixed in it.
small jar mild salsa

Rinse chicken and drain in double colander. Place chicken in oval cooker and microwave on high 6 min. per pound. Cool chicken and cut each breast into four pieces. Put four to six cut pieces of chicken into the Quick Chef and chop into small pieces.
Put chicken in Tupperware bowl. Clean and cut onion into 4 wedges. Dice in Quick Chef, remove and put in small stuff a bowl. Dice tomatoes with paring knife. Heat small totilla in Micro Steamer.
Place warm tortilla on plate and layer with as many as you like of the remaining ingredients.
To see additional products used go to
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