Instructions: 1. Sprinkle chicken with 1/2 tsp salt and 1/8 tsp pepper. Heat 1 tbs oil in
large nonstick skillet over medium-high heat; add chicken and cook 4-5 minutes per side, until cooked through. Transfer to cutting board; cover and keep warm.

2. Heat remaining oil in skillet. Add garlic and cook 30 seconds. Stir in
mushrooms. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 1 minute.

Add broccoli, chicken broth, soy sauce and ginger; cook 4-5 minutes until broccoli is tender and liquid has evaporated.

3. Cut chicken into thin strips. Divide and arrange chicken and mushroom-broccoli mixture on one half of each tortilla; roll up.

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NOTES: I cut the recipe in half for two of us. I substituted Swansons oriental broth for the chicken broth and also added chopped onions to the mushroom-broccoli mixture.

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