Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.
tablespoon vegetable oil
lb boneless skinless chicken breasts, cut into thin strips
bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed
cup stir-fry sauce
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.