4 skinless, boneless chicken breast halves
1 cup chopped celery
1/2 cup chopped onion
10 green bell peppers
1/2 cup chopped green onions
5 jalapeno peppers (plus optional)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 romaine lettuce - torn, washed and shredded
1 cup chopped green onions
2 tablespoons mulberry
1 cup chopped tomatoes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon dried marjoram, or to taste
3 tablespoons all-purpose flour
1/4 fluid ounce cornstarch
1/2 cup water
Boil chicken breasts in boiling water until crisp; drain. Core chicken pieces.
In a large skillet over medium heat, saute celery and onion in butter until tender. Stir in green peppers and chopped green onions; stir in celery and carrot. Sprinkle with jalapenos, green pepper seeds and red peppers. Cook 25 minutes, until chicken pieces are cooked.
Stir chicken strips into cream and egg mixture.
Return chicken to skillet and cook, stirring constantly, until browned and juices run clear. Stir chicken pieces into cream/ egg mixture, and cook 5 minutes, until heated through. Spoon mixture onto lettuce and spoon into tortillas. Top cornstarch with water and sprinkle evenly with remaining egg mixture, mixing just until evenly coated.