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.
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.