Portion Size: 2 small tacos

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds meatless chicken, cut into small thin strips
1 tablespoon olive oil
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
½ cup low sodium tomato sauce
3 cups shredded low fat cheddar cheese	For vegan: use vegan cheddar cheese
2 cups tomatoes, chopped	Wash, trim and chop
3 cups shredded lettuce	Wash, trim and chop
16 flour small tortillas ( no lard variety)	May use whole grain
1/2 cup light sour cream	For vegan: use vegan sour cream
Vegan Taco sauce (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan, heat chicken in oil.
2	In a small bowl combine, chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt, pepper and sugar.
3	Add seasoning mix and tomato sauce to chicken. Heat through.	Cook until internal temperature reaches 165 F degrees for 15 seconds.
4	Wrap tortillas in foil and 350 warms in oven for 20 minutes. Top each with meat and then cheese.
5	Top with chopped tomatoes, sour cream, and lettuce Sprinkle with taco sauce..