Prep 25 mins
Cook 3 mins
You can use any kind of chicken you want. This makes a nice, light lunch that the kids and I love, believe it or not. I got the idea from Chuck in Killbuck's recipe for Portabello and Leek Rollups #39883. I tried to make it but couldn't find any good bok choy, had some different cheese on hand, and thus this knock off was born.
- 2 chicken breast tenders
- 1 teaspoon dill
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper, ground
- 1 tablespoon butter
For rest of filling
- 2 leeks, split lengthwise and washed
- 6 ounces baby portabella mushrooms or 6 ounces button mushrooms
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons tarragon
- 3 ounces monterey jack pepper cheese, grated
- 4 tortillas
- For the chicken, you can use any leftover, bonefree chicken. These intructions are for raw chicken.
- Wash the chicken and pat it dry, then rub it with butter and the spice mix above.
- Bake it on a rack at 350F until it's done, approximately 45 minutes.
- I do a whole bunch of it at a time and freeze it whole or chopped.
- If using anything cold or frozen, be sure to bring it to room temp before using in this recipe.
- Chop leeks about 1/4".
- Don't use the tough part of the leek.
- Chop mushrooms into a 1/4" dice or put the mushrooms through an egg slicer.
- Heat a skillet to medium-high heat; add oil.
- When oil shimmers, add leeks and mushrooms all at once.
- Cook about 5-6 mins, stirring frequently to avoid stickage.
- When leeks are tender and mushrooms start to turn color, fold in chopped chicken and tarragon and heat through.
- Divide into quarters, and put equal amounts of cheese on each pile.
- Let melt for a just a bit.
- Using a pancake flipper, move each pile to it's own warmed tortilla.
- This is excellent on its own or served with a salad or fresh veggies.
- The filling is best eaten right away but it ain't shabby the next day either.
First of all I did cut this recipe in half, and also had a bbq. breast of chicken leftover from another meal to use up. This was the fastest going meal I have ever made once all the washing of the leek and mushrooms were done. I followed everything else to a tee and this is the best meal I have had for lunch in a long time. With the leftover tortillas I am going to make Annies Breakfast buriettos, and have them tomorrow, cant wait. I already know I will made this again and again. Silly but it was so good I can't wait til the next time.