Instructions: In bowl, mix chicken, zucchini, red pepper and mushrooms; toss with the packet of seasoning. In another bowl mix the cheeses and set aside. Steam chicken-veggie mixture over boiling water for 2-3 minutes (do not overcook; you are looking to just soften vegetables). Remove back to bowl.

To assemble: spread 1 tablespoon or so butter over one side of each tortilla. Place tortillas, one at a time, buttered side down on large skillet or grill over medium heat. Sprinkle 1/2 of the tortilla with 1/4 of the chicken-vegetable mixture, 1/4 of the cheese, 1/4 of the green onions, and 1/4 of the black olives (if using). Fold over and cook 1-2 minutes each side or until lightly browned and crisp. Remove to platter and place in low (200 degrees) oven. Repeat with other 3 tortillas. When all are done, cut each into 4-5 wedges and serve warm.

Makes 16-20 appetizers.

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