|Skinless boneless chicken breast halves||1 Pound, cut into 3/4 inch cubes|
|Fresh lime juice||1⁄2 Cup (8 tbs)|
|8 inch flour tortillas||4|
|Picante sauce||1 Cup (16 tbs)|
|Finely chopped fresh cilantro||2 Tablespoon|
|Low fat sour cream||2 Tablespoon|
|Thinly sliced lettuce||4 Cup (64 tbs)|
|Tomatoes||2 Medium, chopped|
|Mushrooms||6 , sliced|
Preheat oven to 350Â°.
Combine chicken and lime juice in a zip-top plastic bag.
Seal bag, and marinate in refrigerator 30 minutes.
Place tortillas on a baking sheet; bake at 350Â° for 4 minutes or until tortillas are lightly browned and crisp.
Remove chicken from bag; discard lime juice.
Sprinkle chicken with salt and pepper.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add chicken; saute 4 minutes or until done.
Stir in picante sauce, cilantro, and sour cream; cook 5 minutes, stirring occasionally (do not boil).
Divide chicken mixture evenly among tortillas; top with lettuce, tomatoes, and mushrooms.
Cut into wedges, and serve immediately.