2 tablespoons (10 ml) dry mustard

1 teaspoon (5 ml) salt

5 boneless, skinless chicken breasts

2 tablespoons (30 ml) olive oil

12 flour tortillas, 10-inch (25-cm) in diameter

Salt and pepper

In a bowl, combine the mustard and salt. Spread the mixture on both sides of the chicken.

In a skillet over medium-high heat, brown the chicken in oil until cooked through, about 5 minutes per side. Set aside on a plate and let cool. Once cooled, cover and refrigerate until chilled. Slice into thin strips and set aside.

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