- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup chopped onion
- 1/4 teaspoon ground cumin
- 1 tablespoon butter or margarine
- 1/4 cup chopped pecans
- 3 tablespoons sour cream
- 4 (10 inch) flour tortillas, warmed
- 1 cup shredded Cheddar cheese
- 1 cup salsa
- Shredded lettuce
- In a large skillet, saute chicken, onion and cumin in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce if desired. Fold in sides.