Ingredients

• 1  lb. skinless, boneless chicken breasts, cut into bite-size strips
• 1  cup bottled green salsa
• 4  oz. fingerling potatoes
• 2  ears sweet corn, uncooked
• 12  8-inch whole wheat tortillas, heated
• 2  tomatoes, seeded and chopped
• 1/2  cup coarsely chopped Italian (flat-leaf) parley
• 2  red, yellow, and/or green sweet peppers, coarsely chopped
• 2  small zucchini, cut in thin wedges

Directions

1. In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm.

2. In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.

3. On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.