Make it easier on the cook by having everyone fill and roll their own tortillas right at the supper table.

Chicken Picadillo

1/3 cup slivered almonds

1/2 cup picante sauce

2 teaspoons cornstarch

2 medium tomatoes, chopped (2 cups)

1/3 cup sliced pimiento-stuffed green olives

1/3 cup raisins

2 tablespoons chopped parsley

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 1/2 pounds skinless, boneless chicken breast halves

1 (12-count) package 8-inch flour tortillas

1 tablespoon vegetable oil

3 garlic cloves, finely minced

2 medium onions, chopped (1 cup)

1 medium apple, cored and chopped

2 fresh, pickled or canned jalapeno peppers, seeded and chopped (see Cook's Note)

12 leaf lettuce leaves

1. Preheat a wok or 12-inch skillet over medium-high heat. Add almonds; stir-fry for 2 to 3 minutes or until golden. Remove almonds from wok. Let wok cool.
2. For sauce, stir together picante sauce and cornstarch.
3. In a medium bowl stir taught undrained tomatoes, olives, raisins,parsley,salt, black pepper, cinnamon, cloves and almonds.
4. Rinse chicken; pat dry with paper towels. cut into thin bit-size strips.Set aside.
5. Wrap tortillas in foil and bake in a 350°F (175°C) oven about 10 minutes or until warm. (Or, just before serving, microwave tortillas, covered, on 100% power (HIGH) about 1 minute or until warm.)
6. Meanwhile, add oil to wok. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add onions, apple,and jalapeno peppers. Stir-fry for 2 to 3 minutes more or until crisp-tender. Remove from wok.
7. Add half of the chicken to wok. Stir-fry for 2 to 3 minutes or until tender and no longer pink. Remove from wok. Repeat with the remaining chicken. Return all of the chicken to wok. Push from center of wok.
8. Stir sauce; add sauce and tomato mixture to center of wok. Cook and stir until thickened and bubbly. Return apple mixture to wok. Stir all ingredients together to coat. Cook and stir for 2 minutes more.
9. To serve, place a lettuce leaf on each tortilla. Top with chicken mixture and roll up. Serve immediately.

Makes 6 servings.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.