Chicken Mushroom Leek Wraps - cooking recipe

Ingredients

For chicken
2 chicken breast tenders
1 teaspoon dill
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon butter
For rest of filling
2 leeks, split lengthwise and washed
6 ounces baby portabella mushrooms or 6 ounces button mushrooms
1 tablespoon olive oil
1 1/2 teaspoons tarragon
3 ounces monterey jack pepper cheese, grated
4 tortillas

Preparation

For the chicken, you can use any leftover, bonefree chicken. These intructions are for raw chicken.
Wash the chicken and pat it dry, then rub it with butter and the spice mix above.
Bake it on a rack at 350F until it's done, approximately 45 minutes.
I do a whole bunch of it at a time and freeze it whole or chopped.
If using anything cold or frozen, be sure to bring it to room temp before using in this recipe.
Chop leeks about 1/4\".
Don't use the tough part of the leek.
Chop mushrooms into a 1/4\" dice or put the mushrooms through an egg slicer.
Heat a skillet to medium-high heat; add oil.
When oil shimmers, add leeks and mushrooms all at once.
Cook about 5-6 mins, stirring frequently to avoid stickage.
When leeks are tender and mushrooms start to turn color, fold in chopped chicken and tarragon and heat through.
Divide into quarters, and put equal amounts of cheese on each pile.
Let melt for a just a bit.
Using a pancake flipper, move each pile to it's own warmed tortilla.
This is excellent on its own or served with a salad or fresh veggies.
The filling is best eaten right away but it ain't shabby the next day either.