Asian Tacos
by Dee Rankin
serves: 4
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Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce. |
Ingredients: |
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1 Tbsp |
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Vegetable Oil |
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1 1/4 Lbs |
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Boneless skinless chicken breasts, cut into strips |
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1 Lb. |
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Bag frozen red peppers, onions, mushrooms, broccoli |
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1/2 cup |
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stir fry sauce |
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1 pkg |
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flour tortillas |
Directions: |
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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.
Success
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.
Variation
Want a flavor boost? Add 2 cloves garlic, finely chopped, and 1 teaspoon grated gingerroot to the skillet with the chicken.
Nutrition Information:
1 Serving (1 Serving)Calories 525(Calories from Fat 125),Total Fat 14g(Saturated Fat 3g,Trans Fat ncg),Cholesterol 75mg;Sodium 1010mg;Total Carbohydrate 67g(Dietary Fiber 6g,Sugars ncg),Protein 38g;Percent Daily Value*:Vitamin A 14.00%;Vitamin C 36.00%;Calcium 16.00%;Iron 28.00%;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:nc;*Percent Daily Values are based on a 2,000 calorie diet.
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