Ingredients

4 broiler-fryer chicken breast halves, skinned, boned and cut in long strips
1 teaspoon garlic salt
1/2 teaspoon seasoned pepper
2 tablespoons vegetable oil
2 large garlic cloves, minced
1 medium green pepper, roasted, cut in strips
1 medium gold pepper, roasted, cut in strips
1 medium red pepper, roasted, cut in strips
1 medium yellow pepper, roasted, cut in strips
1/3 cup jicama, julienned
1/3 cup green onion, chopped
1/3 cup red onion, sliced
10 (61/2-inch) flour tortillas
Green onions, cut into daisies
Cilantro

Orange Picante Salsa:
1 cup bottled picante sauce
2 tablespoons orange marmalade
1/4 cup chopped fresh cilantro

Directions

To roast peppers, place under broiler, turning until charred. Cool. With knife point, remove stem, seeds and skin. Set aside.

In shallow bowl, place chicken; sprinkle with garlic salt and seasoned pepper. Stir to coat.

In frying pan, place oil and heat to medium-high temperature. Add garlic; saute 1 minute. Add chicken and cook, stirring about 10 minutes or until fork tender. Remove from heat.

In large bowl, mix together green, gold, red and yellow peppers, jicama, green onion and red onion. Arrange the chicken, pepper mixture and tortillas in three sections on a warm serving platter with a bowl of Orange Picante Salsa in center. Garnish with green onion daisies and cilantro. To serve, place chickn strips and pepper mixture in center of each tortilla. Top with Orange Picante Salsa and fold both sides of tortilla over filling. Makes five servings (two tortillas each).

Orange Picante Salsa: Combine all ingredients.

Each serving contains 380 calories; 44 gm fat; 44 gm carbohydrate; 830 mg sodium; 44 mg cholesterol.