2 medium tomatoes, chopped
1 (4 ounce) can diced green chili
1/3 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
3/4 pound boneless, skinless chicken breasts cut into 1-inch pieces
2 tablespoons water
2 teaspoon dried minced onion*
1 teaspoon chili powder*
1/2 teaspoon crushed red pepper flakes*
1/4 teaspoon dried oregano*
1/2 teaspoon dried minced garlic*
1/2 teaspoon ground cumin*
8 large reduced fat flour tortillas

*These seasonings replace 1 packet of taco seasoning mix. Making your own saves money and allows you to control the sodium. Total sodium savings per serving for this recipe... 300 mg!

In large bowl combine tomatoes, chilies, green onions and cilantro and set aside. Heat oil in a large nonstick skillet until hot. Add chicken and brown for about 2 minutes. Add water and seasonings and continue to cook until chicken is no longer pink. Add tomato mixture and mix well. Continue cooking over medium heat until liquid evaporates. Place 1/2 cup filling into the center of each tortilla and fold the bottom and sides over the filling.

Makes 4 Servings
Serving Size: 2 wraps