In a large skillet or wok, saute chicken, onion, and cumin in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down center of each tortilla; top with cheese, salsa, and lettuce if desired. Fold in sides.
Taken from Taste of Home's Quick Cooking 2004
This recipe has been added to the following public cookbooks:
billys notable cooking,
Michelle's Cookbook,
SchelleN
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