olive oil
2 chicken breasts, thawed
1 onion
1 yellow squash
1 zucchini squash
2 tsp cumin
1 tsp red pepper
salt and pepper to taste
1 small can mushroom pieces, drained
1 tomato
8 small flour tortillas
8 large romaine lettuce leaves
shredded cheddar cheese
Cube chicken into centimeter-long pieces. Dice tomato, onion, and squash.
Brown onion in a large skillet or wok. Add squash, cumin, and red pepper; cook until soft and well-seasoned.
In separate skillet, shake salt and pepper over chicken. Cook until chicken is no longer pink, about three minutes.
Add chicken to vegetable mixture. Pour in mushrooms and tomato. Stir, cover, and heat through.
Place one tortilla on a plate; cover with lettuce leaf. Spoon two heaping tablespoons of the chicken-veggie filling onto the lettuce. Sprinkle with cheddar cheese. Fold the tortilla in half. Repeat until you have 8 soft tacos.
I invented this recipe tonight from ingredients I had on hand. Turned out pretty good! Unfortunately I did not take any pictures.
Sean and I each ate four soft tacos. I ended up having a little filling left over, which probably could have been doled out among the eight tacos.