Chicken Jambalaya Wrap - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1 cup green pepper, 1/4 in. dice
1 cup celery, 1/4 in. dice
1 cup onion, 1/4 in. dice
2 teaspoons canola oil
1 cup white rice or 1 cup brown rice, cooked and cooled
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon Tabasco sauce
nonstick cooking spray
4 jalapeno-cilantro tortillas or 4 chipotle pepper tortillas, 8 inch size

Preparation

Cut chicken breasts into strips. Heat wok or saute pan. Spray with nonstick spray and add chicken strips and cook until done.
Remove chicken from wok/pan and set aside.
Heat oil in pan. Add peppers, celery and onions and cook until crisp tender. Add chicken, rice, seasonings and Tabasco. Blend well and heat through.
Warm 4 tortillas and fill each with 1 cup chicken and vegetable mixture. Serve.