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Asian Tacos

Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

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( 13 Ratings)

13 Ratings

5 Stars 46%

4 Stars 38%

3 Stars

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Want a flavor boost? Add 2 cloves garlic, finely chopped, and 1 teaspoon grated gingerroot to the skillet with the chicken.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 525
Calories from Fat: 125),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 3g, 3% ),
Cholesterol: 75mg; 75%;
Sodium: 1010mg; 1010%;
Total Carbohydrate: 67g; 67%
(Dietary Fiber 6g 6% ),
Protein: 38g; 38%

% Daily Value*:

Vitamin A: 14%;
Vitamin C: 36%;
Calcium: 16%;
Iron: 28%;

Exchanges:

4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 12/13/2009 12:55:40 PM REPORT ABUSE Okinawafornow said:

Rating:

I loved this quick easy little dish. I used fresh peppers for my vegtables and I also used the hard taco shells!! It was great. I had plenty for left overs so the next night I made it into quesadillas! Pretty much the same thing, but a little different spin!!

This reply was: Helpful Inspiring

Posted 6/1/2009 11:47:26 AM REPORT ABUSE sauvage said:

Rating:

EXCELLENT! Super easy and so tasty. We did stir fry the chicken with ginger and garlic as seen in the suggestions at the bottom of the recipe. I always use fresh veggies and in this case added shredded carrot. We used store bought Kikoman stir fry sauce which has a pretty nice flavor. Used whole grain tortillas which were great and healthy! Served with steamed edamame on the side. We will definitely have this again.

This reply was: Helpful Inspiring

Posted 7/21/2008 6:53:11 PM REPORT ABUSE yummy123 said:

Rating:

Good recipe but, I would delete the mushrooms next time and use a little less stir-fry sauce. A hint to a crisper taco after you put all ingredients in, put them on a non-stick cookie sheet and bake for 10-15 minutes at 425 degrees.

This reply was: Helpful Inspiring