Power Cooking

• 3 cups cooked rice
• 1 Tbsp. cooking oil
• 2 cups cooked southwestern seasoned chicken strips
• 1/3 cup water

• 1 package fajita mix
• 2 cups sour cream, divided
• 4 tsp. marinated sun-dried tomatoes, divided
• 6 flour tortillas, warmed in oven

In a medium skillet, heat oil to smoking. Add chicken strips and stir about 5 minutes. Add water and fajita mix. Stir to combine. Add rice, 1 cup sour cream and 2 tsp. sun-dried tomatoes. Stir well.

To assemble rollups, spread ½ cup chicken/rice filling on each tortilla and roll up. Serve with 1 cup sour cream mixed with 2 tsp. sun-dried tomatoes.