Asian Tacos

Asian Tacos

Prep Time:
20 Min
Start to Finish:
20 Min
Servings:
4
Print:
8.5 x 11 6 x 4
Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

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

  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.

Additional Directions

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

Nutrition Facts

Nutritional Information Per Serving; 1 Serving:

Calories:
525 
Calories From Fat:
125 
Total Fat:
14g 
Cholesterol:
75mg 
Sodium:
1010mg 
Potassium:
 
Protein:
38g 
Vitamin A:
14% 
Vitamin C:
36% 
Calcium:
16% 
Iron:
28%