YUCATAN THAI CHICKEN FAJITAS

Ingredients:

4 boneless, skinless chicken breast halves, cut in strips 

1 teaspoon seasoned salt 

2 tablespoons vegetable oil 

1/2 cup thinly sliced red bell pepper 

3 cups broccoli slaw mix 

2 green onions, cut in 1-inch pieces 

1 can (4 ounces) chopped green chilies 

2 tablespoons chopped fresh mint 

8 (7-inch) flour tortillas 

Apricot-Hoisin sauce (recipe follows) 

1/4 cup toasted sunflower seed 

Mint sprigs

Method:

Sprinkle chicken with seasoned salt. In large frypan, place vegetable oil over medium-high heat. Add chicken and cook, stirring, about 4 minutes or until tender. Add red pepper, broccoli slaw, green onions, chilies and mint; cook about 4 minutes longer, stirring. Warm tortillas according to package directions. Spread each tortilla with Apricot-Hoisin Sauce. Divide chicken mixture equally among tortillas, sprinkle with sunflower kernels, fold up and arrange on serving platter. Garnish with mint sprigs.