Ingredients

• 1 1/2 c. THRIVE Seasoned Chicken Slices - Freeze Dried
• 1 tsp. Chili Powder
• 1 tsp. Cholula Hot Sauce or your fave brand of hot sauce
• 1/2 tsp. Cumin Seed Powder
• 1 tbsp. THRIVE Chopped Onions - Freeze Dried
• 1 tbsp. crushed garlic
• 1/2 tsp. Iodized Salt
• 1 tsp. Brown Sugar
• 1 tbsp. Summer Limeade (Seasonal)
• 1 c. THRIVE Mushroom Pieces - Freeze Dried
• 1 c. Water
• 4 pieces of flat bread. I prefer Naan.

Directions

1. Crush freeze dried onion into a powder.
2. In small bowl, whisk together all seasonings (including onion 'powder') and water.
3. NOT the chicken and mushrooms.
4. When sugar has dissolved, pour liquid over top chicken slices to rehydrate.
5. Ensure all pieces are moistened and set aside for about 20 minutes.
6. Check once in awhile to make sure all pieces are getting sufficient liquid.
7. At this point, you can cover and refrigerate for later use if you are making ahead.
8. In last 5 minutes of rehydrating chicken, add the mushrooms
9. Mix well to make sure everything has access to the liquid.
10. If you need to add a little more water, do so, but only a couple tablespoons at atime.
11. You don't want it to be soupy.
12. Warm up flat bread in microwave or on a dry skillet.
13. I prefer to use a dry skillet as it lightly toasts them.
14. Just a minute or two. You don't want them crunchy.
15. When chicken is ready, heat skillet over medium high heat.
16. If you are not using a nonstick skillet, add 2 T vegetable oil of your choice.
17. Add chicken mixture and saute 3-5 minutes to heat thoroughly.
18. When chicken is hot, spoon into flat bread and fold like a taco.