<http://schema.org/recipeInstructions>
" Slice mushrooms and onion. Cut yellow pepper and chicken into 1/2-inch-wide strips. Set chicken aside. Thinly slice unpeeled cucumber. Thinly slice enough lettuce to equal 2 cups loosely packed. Dice tomato. In nonstick 10-inch skillet over high heat, in hot salad oil, cook mushrooms, onion, and yellow pepper until lightly browned. Add soy sauce and 3 tablespoons water. Reduce heat to medium-low; cover and cook until vegetables are tender. Remove vegetables to medium bowl; set aside. Wipe skillet clean. In same skillet over high heat, heat tortillas, one at a time, until lightly browned on both sides. Remove to 4 dinner plates. In same skillet over high heat, cook chicken strips and 1/2 teaspoon salt until they lose their pink color throughout. Return yellow-pepper mixture to skillet; heat through. Place some sliced lettuce onto tortillas; spoon chicken mixture onto lettuce; top with more lettuce, tomato, and cheese. Garnish with sliced cucumber and cilantro sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6645/chicken-tostadas-2724/>