3 tablespoons butter
half of an onion – diced
2 portobello mushroom caps – sliced into thin strips
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
1 (11oz) package of Olivia’s Organics Sauté Blend Cooking Greens
1 cup Monterey Jack cheese - shredded
1 1/2 cups cooked chicken breast – shredded (leftover or rotisserie)
4 (10 inch) flour tortillas
Preheat oven to 350 and lightly oil a cookie sheet.
Add butter to a large sauté pan and heat over medium-high heat. Add onions, mushrooms, garlic powder, cumin and chili powder; cook, stirring frequently, for approximately 5 minutes. Add the greens and cook, stirring frequently, another 3 minutes.
Stir in the cooked chicken; mix to incorporate ingredients and remove from heat.
Layer half of each tortilla with the vegetable and chicken mixture; top with shredded cheese. Fold the tortillas in half and place onto lightly oiled baking sheet. Bake in preheated oven until cheese melts, approximately 10 to 15 minutes.
Cut into wedges and serve with favorite salsa.