Tex-Mex Chicken Wrap
8 10 inch flour tortillas
2 medium tomatoes, chopped
3 tbsp finely chopped green chilies
1/3 cup green onions, chopped
2 tbsp fresh cilantro, chopped
1 tbsp garlic olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
1/3 cup green sauce
Combine tomatoes, chilies, green onions and cilantro, set aside.
Cook chicken in a skillet for two minutes in oil over medium high heat until the chicken is cooked through.
Add tomato mixture to the skillet and heat for 2 minutes, until heated through, stirring occasionally.
Place 1/2 cup filling on each tortilla;
Top with green sauce and roll up.