Season the chicken with the Cajun seasoning. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 7 minutes or until well browned and cooked through, stirring occasionally. Stir in 1/2 cup salsa, the celery, pepper and beans and cook until hot.Divide the chicken mixture, sour cream and remaining 1/2 cup salsa among the tortillas. Fold the tortillas around the filling.
1 skinless, boneless chicken breast halves, cubed1 tablespoon Cajun seasoning1 tablespoon olive oil1 cup Pace® Chunky Salsa2 stalks celery, chopped (about 1/2 cup)1 medium red bell pepper, finely chopped (about 1/2 cup)1 can (about 15 ounces) kidney beans, rinsed and drained0.5 cup sour cream8 flour tortilla (6-inch), warmed
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