1 lb. boneless chicken breasts
4 oz. mushrooms
4 oz. alfalfa sprouts
4 oz. sour cream
4 oz. yogurt
1 pkg. taco seasoning
1 tbsp. olive oil
1 pkg. flour tortillas

Flatten chicken breasts and slice into strips; toss with taco mix. Slice mushrooms. Mix sour cream and yogurt. Heat skillet until hot. Add oil to saute chicken until blackened, 3-4 minutes. Remove. Add mushrooms to pan and saute about 2 minutes.

Warm tortillas. Assemble at table by putting chicken, mushrooms, sprouts, yogurt mix in tortillas and rolling like a burrito.