CUT BONELESS CHICKEN INTO SHORT THIN STRIPS. PLACE IN ZIPLOCK BAG WITH TACO SEASONING AND SMALL AMOUNT OF OIL, MIX WELL AND PLACE IN REFRIGERATOR UNTIL READY TO COOK.
CUT PEPPERS AND ONIONS INTO SHORT STRIPS. SAUTE IN FRYING PAN WITH BUTTER AND OIL UNTIL TENDER.
ADD GARLIC POWDER AND SAUTE 5 MORE MINUTES THEN ADD OLIVES AND MUSHROOMS AND SAUTE 5-10 MORE MINUTES.
ADD CREAM OF MUSHROOM SOUP, MILK AND SHREDDED CHEESE. COOK UNTIL CHEESE MELTS AND ALL MIXED WELL.
PUT LARGE SCOOP ON CENTER OF SOFT TORTILLA AND WRAP. PUT ANOTHER SCOOP ON TOP AND SERVE WITH ADDITIONAL SALSA AND SOUR CREAM IF DESIRED.
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