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Cook'n with Betty Crocker 
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Asian Tacos |
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Serves: 2 Print this RecipePrep: 10 min Cook: 8 min Flour tortillas make great Chinese pancakes and are a fun way to serve your favorite stir-fry dishes. 1 1/2 teaspoons vegetable oil 2 boneless skinless chicken breast halves (about 1/2 pound), cut into thin strips 1/2 (16-ounce) bag frozen broccoli, red peppers, onions and mushrooms 1/4 cup stir fry sauce 4 flour tortillas (8 inches in diameter) Additional stir fry sauce, if desired 1. Heat oil in 10-inch skillet or wok over high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Remove from heat. 2. Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Stir-fry over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 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 stir-fry sauce. table for 2 For a stylish Asian dinner, set the table with chopsticks and brew a pot of jasmine tea. For dessert, set out a plate of pineapple chunks or fresh orange wedges. It's much more delicious than takeout! 1 Serving: Calories 495 (Calories from Fat 125); Fat 14g (Saturated 3g); Cholesterol 75mg; Sodium 1860mg; Carbohydrate 60g (Dietary Fiber 5g); Protein 38g % Daily Value: Vitamin A 42%; Vitamin C 54%; Calcium 14%; Iron 28% Diet Exchanges: 3 Starch; 3 1/2 Lean Meat; 3 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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