| 1 | tablespoon vegetable oil |
| 1 1/4 | lb boneless skinless chicken breasts, cut into thin strips |
| 1 | bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed |
| 1/2 | cup stir-fry sauce |
| 1 | package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) |
| Additional stir-fry sauce, if desired |
Serve with...
Peanut Butter Cookie Candy Bars
Total Time:
2 hours 30 min
| 1. | In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat. |
| 2. | Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot. |
| 3. | Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.
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| Heat-resistant, nonstick spoons and turners make it easy to toss food in a skillet or wok for quick-frying and to remove food from the skillet. |
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| Want a flavor boost? Add 2 cloves garlic, finely chopped, and 1 teaspoon grated gingerroot to the skillet with the chicken. |
Nutrition Information:
525 ( 125); 14g ( 3g, ncg); 75mg; 1010mg; 67g ( 6g, ncg); 38g 14%; 36%; 16%; 28% 4 ; 0 ; 1 ; 3 1/2 nc