Asian Tacos

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
525
Calories from Fat
125
% Daily Value
Total Fat
14g
0%
Saturated Fat
3g
0%
Cholesterol
75mg
0%
Sodium
1010mg
0%
Total Carbohydrate
67g
0%
Dietary Fiber
6g
0%
Protein
38g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
36%
36%
Calcium
16%
16%
Iron
28%
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;
*Percent Daily Values are based on a 2,000 calorie diet.