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Prep/Cook Time: 15 minutes
Servings: 4
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Ingredients
2 cups cut up, cooked PERDUE® OVEN STUFFER® Roaster
2 tablespoons olive oil (alternate: or vegetable oil)
1 pound assorted wild mushrooms such as shiitake, portabella and crimini, sliced
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cloves garlic, finely chopped
1 jar (7 ounces) roasted red peppers, drained and chopped
4 ounces crumbled goat cheese
4 10-inch flour tortillas
Instructions
- In large nonstick skillet, heat oil over medium-high heat and cook mushrooms, salt and pepper, stirring occasionally, 8 minutes or until tender. Add garlic and cook, stirring constantly, 1 minute.
- Stir in cooked and cut-up chicken, and roasted red peppers; heat through. Remove from heat and gently stir in goat cheese.
- To serve, evenly fill each tortilla with chicken mixture and roll to enclose.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 558 (28%)
Total Fat 18.2g (28%)
Saturated Fat 11g (55%)
Trans Fat 0g
Cholesterol 112mg (37%)
Sodium 748mg (31%)
Total Carbohydrate 39g (13%)
Fiber 4g
Sugars 0g
Protein 34g
* Percent of Daily Values are based on a 2,000 calorie diet.
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