Portion Size: 1 Carnitas with 1 ½ Starch (1 whole grain tortilla and potato) 3 oz. Meat 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2  Pounds boneless skinless chicken breasts	Trim all visible fat. Cut into thin strips
8 (10 inch) flour tortillas	May use whole grain
2 Tablespoons vegetable oil
1/4 Teaspoon hot pepper sauce	(optional)
2 to 3 garlic cloves, minced
3 Medium baking potatoes, cut into 1/2-inch cubes	Wash thoroughly and peel before cubing
1 Pound fresh mushrooms, sliced	Washed, trimmed and sliced
1 Medium onion, chopped	Washed, peeled and chopped
1 Cup shredded low fat cheddar cheese
1/2 Cup salsa

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In medium bowl, combine chicken strips, hot pepper sauce and garlic.  Mix well.
2	Heat oil in a large skillet over medium high heat until hot.
3	Add meat mixture and cook until browned.
4	Add potatoes, mushrooms, and onion.  Cook 1 minute.
5	Reduce heat and simmer 12 to 14 minutes or until potatoes are tender.	Minimum Temperature 165°F for 15 seconds
6	Heat tortilla according to package directions.
7	To serve, spoon mixture evenly down center of each warm tortilla.
8	Sprinkle with cheese and roll up.  Serve with salsa