Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: saute carrots, celery, onion and bell pepper in butter until tender. add chicken stock and bring to boil. add tomato, picante sauce, taco seasoning, chicken and corn tortillas. let combined ingredients boil until corn tortillas are incorporated into soup. reduce heat and add cheese. simmer for 20 minutes or until cheese is melted and mixed well into the soup. add milk and simmer for an additional 15 minutes. if thicker soup is desired, add more corn tortillas. note: any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.

Target recipe: heat oven to 350°f. wrap tortillas in foil. heat in 350°f oven 10-15 minutes until warm. coat large nonstick skillet with cooking spray.place skillet over med-high heat. add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. stir in worcestershire sauce, salt and pepper. divide chicken mixture among tortillas. top each with lettuce and tomato. drizzle each with 2-3 tbsp dressing. roll up tortillas and serve.