1 head of iceberg
4 chicken breast fillets
1/2 cup chopped onion
1 (8oz.) can tomato sauce
minced garlic (to taste)
1/2 tsp. sea salt
1/2 tsp. ground cumin
In skillet, cook chicken and onion until chicken is done and oinion is tender. Cut chicken into 1/4 inch wide strips. Add tomato sauce, garlic, salt and cumin. Reduce heat and simmer, covered for 15 - 20 minutes. To serve, place hot meat miscute on lettuce leaves and top with choice of fillings. Roll up burrito style. Makes 10 servings.
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