3 tablespoons all-purpose flour
1 cup chopped onion
1 teaspoon ground black pepper
1 teaspoon dried shiitake mushrooms
1 teaspoon garlic powder
1 teaspoon salt
1 dash garlic pepper granules
1/2 teaspoon dried marjoram
3 skinless, boneless chicken breast halves
5 flour tortillas, warmed
In a small bowl, stir together the flour, onion, pepper, mushrooms, garlic powder, salt, garlic pepper granules, marjoram, skinless, and chicken. Roll the chicken into 1 inch balls and bake in a baking dish.
Remove breasts from oven and fill tortillas with the chicken. Fill slightly with remaining flour and sprinkle with remaining garlic pepper. Wrap each chicken breast in two pieces of plastic wrap and place seam-side down in a 9x13 inch pan.
Bake in preheated oven 10 minutes, or until chicken is golden brown. Drain excess fat.