Ingredients:

1 lb. chicken boneless skinless breast

ј cup of GOYA® Mojo Criollo for marinade

6 white mushrooms, sliced

1 green or red pepper, cut into strips

1 medium onion, cut into strips

3 tbsp. GOYA® Extra Virgin Olive Oil

1/2 tsp. GOYA® Adobo Light with Pepper

8 6-inch Flour Tortillas

1 Box of GOYA® Mexican Rice

Garnishes:

GOYA® Salsita Jalapeсo Chiles

Non-fat sour cream

Directions:

1. Preheat oven to 350°F.

2. In a non-reactive container, marinate chicken in Goya Mojo.

3. In a skillet on medium, heat 2 tbsp. oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.

4. Add 1 tbsp. oil to skillet and turn heat to medium - high. Cook chicken until desired doneness. Remove from skillet and allow to rest for a few minutes before cutting against the grain, into thin slices.

5. Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.

6. On a large platter, arrange chicken, onion mixture and garnishes. Keep the tortillas warm in the foil or in cloth napkin. Spoon chicken and onion mixture into center of tortilla. Add desired garnishes, wrap.

7. To make the rice follow the directions behind the box.

Bon Appetit!