1/4 c. chopped pecans
1/4 c. chopped onion
1/4 tsp. ground cumin
1 tbsp. butter
2 c. chopped cooked chicken
1 (3 oz.) pkg. cream cheese, cut up
3 tbsp. milk
1/4 tsp. salt
8 (8") flour tortillas
1 c. shredded Monterey Jack or cheddar cheese
1 lg. tomato, chopped
1/2 c. alfalfa sprouts
2 tbsp. pecans

In a medium skillet cook pecans, onions and cumin in butter until onion is tender and pecans are lightly toasted. Remove from heat. Add chicken, cream cheese, milk and salt to the nut mixture in skillet. Heat and stir until well combined. Spoon about 1/3 cup of the mixture onto each tortilla; top with some cheese, tomato, sprouts and pecans. Roll up and serve. Makes 4 servings.