This recipe for Mexican Chicken Rolls was submitted by Kathleen Stubler, Kansas City, KS.

Mexican Chicken Rolls

3 tablespoons butter

6 chicken breasts, boneless, skinless, cut in strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
1 lemon, juiced
2 large tomatoes, chopped
2 cups torn fresh spinach leaves
1 cup peeled, diced jicama
2 green onions, chopped
1 cup shredded Monterey Jack cheese
1 (16-ounce) can dark red kidney beans, drained
1 (6-ounce) can ripe olives, drained, sliced
2 cups picante sauce - divided use
18 large red lettuce leaves
1 (8-ounce) container sour cream

1. In large frypan, place butter and melt over medium heat. Add chicken; sprinkle with garlic salt, pepper, thyme and lemon juice. Cook, stirring, about 10 minutes. Remove from heat and set aside.
2. In large salad bowl, mix together tomatoes, spinach, jicama, onion, cheese, beans, olives, 1 cup of the picante sauce and chicken. Toss to mix.
3. To serve, place a portion of the chicken mixture in center of each lettuce leaf; top with 1 tablespoon remaining picante sauce and 1 tablespoon sour cream. Fold over edges of lettuce leaf, making a small roll.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.