Soft Chicken Tacos

• 4 c. chicken stock
• 4 (10-inch) flour tortillas
• 1/2 white onion, diced
• 1/2 c. alfalfa sprouts (optional)
• 1/2 c. tomato salsa
• 1 1/2 chicken breasts, skinned and boned
• 2 ripe tomatoes
• 1/2 head leaf lettuce, shredded
• 1/2 c. grated part-skim Cheddar cheese

1. In a medium saucepan, bring stock to a boil. Add chicken. Reduce heat to medium-high and cook 20 to 25 minutes or until chicken is tender. Cool.
2. Tear into strings.
3. In a covered vegetable steamer basket or bamboo steamer basket over boiling water, steam tortillas 3 to 5 minutes or until steaming hot.
4. Lay each tortilla flat. Fill center with chicken, tomatoes, onions, lettuce, sprouts and cheese.
5. Drizzle with salsa.
6. Fold sides of tortilla over center.

chicken stock, flour tortillas, white onion, alfalfa sprouts, tomato salsa, chicken breasts, tomatoes, head leaf lettuce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040877 (may not work)