Chicken Tacos

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2 cups cooked chicken -- (boneless); chopped

6 scallions -- sliced

1 teaspoon ground cumin

1 cup picante sauce -- divided

12 taco shells warmed

1/2 head iceberg lettuce -- shredded

1/2 cup Monterey jack cheese -- (2 oz.); shredded

In a medium-sized saucepan, combine the chicken, scallions, cumin, and 3/4 cup picante sauce over low heat. Cook for 5 to 6 minutes, then spoon evenly into the taco shells.

Top with the lettuce, cheese, and remaining picante sauce.

Serve immediately.

NOTES : You can use these same ingredients to make a wrap. Just roll the mixture in 12 flour tortillas instead of the taco shells.

For a well rounded meal, serve with refried beans and fresh fruit.

 

 

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