Chicken Tostadas

• 1/2 lb. Medium-size mushrooms
• 1 large onion
• 1 large yellow pepper
• 2 medium skinless, boneless chicken-breast halves
• 1 small cucumber
• 1/2 small head romaine lettuce
• 1 medium tomato
• 1 tsp. salad oil
• 1 tbsp. soy sauce
• 4 flour tortillas
• 1/2 tsp. salt
• 1/4 c. shredded reduced-fat Cheddar cheese
• Cilantro sprigs for garnish

1. Slice mushrooms and onion.
2. Cut yellow pepper and chicken into 1/2-inch-wide strips.
3. Set chicken aside.
4. Thinly slice unpeeled cucumber.
5. Thinly slice enough lettuce to equal 2 cups loosely packed.
6. Dice tomato.
7. In nonstick 10-inch skillet over high heat, in hot salad oil, cook mushrooms, onion, and yellow pepper until lightly browned.
8. Add soy sauce and 3 tablespoons water.
9. Reduce heat to medium-low; cover and cook until vegetables are tender.
10. Remove vegetables to medium bowl; set aside.
11. Wipe skillet clean.
12. In same skillet over high heat, heat tortillas, one at a time, until lightly browned on both sides.
13. Remove to 4 dinner plates.
14. In same skillet over high heat, cook chicken strips and 1/2 teaspoon salt until they lose their pink color throughout.
15. Return yellow-pepper mixture to skillet; heat through.
16. Place some sliced lettuce onto tortillas; spoon chicken mixture onto lettuce; top with more lettuce, tomato, and cheese.
17. Garnish with sliced cucumber and cilantro sprigs.

mushrooms, onion, yellow pepper, skinless, cucumber, head romaine lettuce, tomato, salad oil, soy sauce, flour tortillas, salt, cheddar cheese, cilantro

Taken from www.delish.com/recipefinder/chicken-tostadas-2724 (may not work)