Instructions: Rinse chicken, pat dry, and cut into 1/2-inch pieces.

In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.

Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.

Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.

This recipe yields 4 servings.

Comments: Eleanor Gossett enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered theyre the perfect companion for chicken and cumin.

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