1 Tbsp olive oil
4 cloves garlic, minced
1 1/2 cups sliced mushrooms
3 cups diced roasted chicken
8 corn or flour tortillas
2 cups chopped fresh spinach
1/2 cup freshly grated Parmesan cheese
1/2 cup oil-packed sun dried tomatoes - or canned petite diced
1. In a large skillet, heat oil over medium-high heat. Saute garlic and mushrooms until mushrooms are soft, about 6 minutes. Add chicken and saute until chicken is heated through, 6 to 8 minutes.
2. To build tacos, divide chicken mixture equally among tortillas. Top with spinach, cheese, and sun dried tomatoes.