Chicken Tortillas with
Sun-Dried Tomato Pesto

• 2 tablespoons olive oil
• ½ pound sliced fresh mushrooms
• 3/4 pound cooked chicken meat, diced
• ½ teaspoon ground cumin
• Salt and Freshly ground black pepper
• 1-1/2 cups Sun-Dried Tomato Pesto
• 4 flour tortillas
• Sour Cream
• Chopped tomatoes

Heat oil in skillet and add mushrooms. sauté, stirring often. Add chicken and seasonings. Blend in pesto and stir until well combined. Remove from heat. Lay tortillas on a flat surface and divide chicken mixture, allowing one-fourth of filling per tortilla. Line filling down center of tortilla, folding sides toward center. Lay each tortilla on a baking pan, seam-side down and heat in a 225 degree oven for 5 minutes before serving. Garnish each with sour cream and chopped tomatoes. Serves 4.