Chicken fajita burritos with feta crema (Sunset June 2010)

Yummy & quick recipe from Sunset magazine this June. Serves 4.

2 t. smoked paprika

1 t. each garlic salt, pepper & cumin

1 lb. skinless, boneless chicken breasts cut into 1-in. chunks

1/2 c. sour cream

1/2 jalapeno chile, seeded & minced

1/2 c. feta cheese crumbles

1 T. lime juice

3 T. olive oil

3 Roma tomatoes, seeded & chopped

1 bunch spring onions or green onions (I used just the white parts and also used shallots)

4 flour tortillas, warmed

2 C. green cabbage, shredded

1/2 C. cilantro, chopped

1. Whisk seasonings together in bowl. Add chicken and coat.

2. Stir sour cream, jalapeno, feta and lime juice together.

3. Heat oil on med high and cook chicken about 7 min. Add tomatoes & onions and squeeze of lime. (I cooked the tomatoes and onions together for a few minutes then added lime juice.)

4. Divide chicken mixture among tortillas, top with cabbage, cilantro and feta crema. (I also added avacado slices). Wrap up and serve.