- Sauce:
- 1/2 cup tomato sauce
- 1/4 cup Holland House® Vermouth Cooking Wine
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 1/2 teaspoon cumin
- 2 tablespoons oil
- 1 pound boneless chicken breasts, skinned, cut into thin strips
- 1 medium onion, thinly sliced
- 1 red bell pepper, cut into strips
- 1 garlic clove, minced
- 10 (8 to 10 inch) flour tortillas, warmed
- Refried beans
- Chopped avocado
- Dairy sour cream
- In small bowl, combine all sauce ingredients; set aside.
- Heat oil in large skillet over medium-high heat. Add chicken, onion, peppers and garlic; cook and stir 4 to 6 minutes or until chicken is no longer pink. Drain. Add sauce; cook and stir 1 to 3 minutes or until mixture is thoroughly heated.
- To serve, place chicken-vegetable mixture in center of each warm tortilla. Top with refried beans, avocado and sour cream; roll up.