Picadillo De Pollo Mexico

• 1 lb. boneless chicken breast, cut into 1/2-inch cubes
• 1 c. chopped onions
• 2 cloves garlic, minced
• 1 c. chopped tomato
• 1/2 c. raisins
• 6 pimento-stuffed green olives, halved
• 2 tsp. seeded and finely chopped jalapeno peppers (or to taste)
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 8 flour tortillas (warm)

1. Coat a large nonstick skillet with nonstick spray and warm the pan over medium high heat for 1 minute.
2. Add the chicken, onions and garlic and cook, stirring frequently, until the chicken is lightly brown and is cooked through.
3. Stir in the tomato, raisins, olives, peppers, cinnamon and cloves.
4. Bring the mixture to a boil and cook, stirring occasionally, until most liquid has evaporated, about 5 minutes.
5. Spoon down the center of each warm tortilla. Roll up the tortilla and serve.
6. Serves 4.

chicken breast, onions, garlic, tomato, raisins, green olives, jalapeno peppers, ground cinnamon, ground cloves, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855039 (may not work)